The Salamina Ferrarese is a special type of sausage that exists only in Ferrara.
It is rare, spiced and powerful. A single spoonful is enough to satisfy the most demanding gourmet.
It is still manufactured according to ancient tradition. Each pig can render only one Salamina. The filling (a mixture of neck muscles, tongue and liver, chopped and softened with a little lard) is enclosed into the bladder of an old sow. Few spices are added, together with some red wine, traditionally the local Fortana and sometimes Dry Marsala. Each manufacturer has his/her own secret formula, derived from ancient family recipes. It is aged for a minimum of 8 months, but it reaches perfection and intensity after one year. The shape recalls that of many round containers from the Renaissance.
It requires special care for cooking. The traditional way is by boiling it in water, wrapped in a light towel and hung in the middle of a large pot (it must never touch the pot), for 6 to 8 hours. When it is ready, it is enough to cut the upper end and to extract the juicy and precious content with a spoon. It is traditionally served with mashed potatoes.
Autumn in Madonna nei Boschi, in the municipality of Poggio Renatico, is the occasion to get to know and savour this tasty sausage with its intense and fragrant aroma, which in its Salama da Sugo version has also received PGI recognition.
