The Salama da Sugo becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released November 4, 2014.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Emilia Romagna.
The Salama da Sugo PGI is a salami, typically Ferrarese, produced precisely in almost all the Province of Ferrara, whose characteristic form “melon” with division in 6/8 cloves and median constriction, dates back to the Estense.
Composed of a mixture of pork flavored and stuffed into natural pig bladder, after drying and curing, is sold as a raw product or, with subsequent heat treatment, such as cooked product ready for consumption.
The characteristics of the gelatinous meat cuts used are the Salama da Sugo PGI a product that the palate is soft and grainy. The smell and taste, characterized by a wide range of aromatic compounds, resulting from the use of the original wine and spices combined with pork, as well as a seasoning conducted under specific environmental conditions.
The sauce that oozes from the bladder during cooking is the result of a percentage of wine or spirits not evaporated, flavored by the presence of spices.
