Salama from PGI whole sauce to cook, 1,1 Kg - Salumificio Fratelli Magnoni
"From Cook" version.
Great alternative to the classic sausage, a sausage typical of ancient history and appealing taste of the province of Ferrara.
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Salama da sugo is a sausage of pork meats, savory flavor, aromatic and intense.
Of ancient origin, the first news about the Salama da sugo from Ferrara dating back to the fifteenth century. Lorenzo the Magnificent in fact wrote on February 15, 1481 a letter to the Duke Ercole I d'Este to thank him for having sent him a sausage: "I thank the EV Salami, who has deigned to send me, which I very welcome". The interior which struck so much the Magnificent was called "endowment" (which recalls the many feuds of the territory of Ferrara) and consisted of "red meat, powerful wines and drugs (spices)" up to 62% of the composition.
Today is still produced by a small group of master craftsmen who gradually simplified the original recipe. This is because it has a long and complex processing and long curing time (at least 12 months).
Today's recipe uses mainly neck, bacon, liver and pork tongue, salt, spices and red wine and presents covered with gray-green mold, bagged and caged in so many sturdy twine meridians pulled up to almost penetrate the flesh.
Curiosity: from every pig you can get one from sausage gravy seen that the casing with which bag is the bladder.
* The cooking process is critical to this ingredient of tradition, once cooked must be freed from the string and engravedhead with a cross, thus revealing its intense ruby red color nature of the pulp and doing unleash the captivating and full-bodied scent that accompanies its aromatic and spicy taste, strong to almost be bitter. An incredible culinary experience. Serve with a good mashed potatoes accompanying, exalting it, the flavor without covering.
Salumificio Fratelli Magnoni, founded in 1945, preserves the traditions, experiences and working techniques passed down through generations to ensure the consistent and high-quality customers. The typical PDO products come from pigs and all are traceable and identifiable in every phase of their history.
* Instructions for cooking: soak the sausage in lukewarm water overnight; brushing it gently wash it under running water to remove the first layer of mold. To cook, over medium heat, continue with the immersion of Salamis in the water with the precaution of keeping it suspended tying it to a spoon placed sideways over the edge to avoid touching the inner walls or the bottom of the pot. This procedure, by venting a bit 'of the preparation of fat, makes the rich taste of sausage more pleasant.
Serve hot, accompanied by an excellent mashed potatoes, which enhances the flavor without covering, and take advantage of the red sauce that comes out.
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via Cento, 340 - 44049 Borgo di Vigarano Mainarda (FE)
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