Salama da sugo
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Salama da sugo, also known as salamina da sugo, is a particular salami made of pork typical of the province of Ferrara consumed after cooking. It is recognized with the PGI and PDO designations of ori
Salama da sugo
Cotechino
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Cotechino is a large Italian pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica, but it may take different names depending on its var
Salama da sugo
…of the pot. During cooking part of the fat comes out and the mixture reaches the right consistency and the most intense taste. Salama, as opposed to cotechino, should not be pierced before cooking. With a fatter product, cooking is achieved in less time because the fat during aging reduces dehydration and the…
Boiled cotechino Modena (top) served with polenta and lentils (bottom)