Salama da Sugo

Salama da sugo is produced in the area of the arena of Ferrara, with the barring of the municipalities of Goro, Codigoro, Lagosanto and Comacchio. Salama da sugo is a artefact fabricated from a alloy of acclimatized pork meats, encased in a accustomed pig’s bladder. It is awash as an basic comestible artefact afterwards actuality broiled and accomplished or as a adapted comestible artefact afterward consecutive calefaction treatment. A ‘Salama da sugo’ about weighs amid 700 g (1.5 lb) and 1,400 g (3 lbs) afterward the crumbling process. It has a annular appearance and is angry with cord to anatomy six or eight segments, with a constricting accumbent bandage about the middle. The alien apparent is asperous and may affection traces of mould, formed artlessly during the crumbling process.
Salama da Sugo carries PGI, 2014 classification.

MeatsMetricUS
Pork shoulder200 g0.44 lb
Pork base (neck part)250 g0.55 lb
Pork belly250 g0.55 lb
Pork aback fat250 g0.55 lb
Pork tongue25 g1.0 oz
Pork liver25 g1.0 oz
Ingredients per 1000g (1 kg) of meat
Sea salt28 g5 tsp
Cure #22.5 g1/2 tsp
Black pepper, ground1.0 g1/2 tsp
Black peppercorns2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Red wine (Merlot, Lambrusco)5 ml1 tsp
T-SPX culture0.12 guse scale
Instructions
  1. 1. Chop the argot into 1/4” (6 mm) cubes and alkali in red wine for at atomic 2 hours.
  2. 2. Cut the alarmist into 1/8” (3-4 mm) slices.
  3. 3. Dice aback fat into 1/4” (6 mm) cubes.
  4. 4. Bullwork added meats through 5/16” (8 mm) plate.
  5. 5. 30 account afore bond deliquesce amateur ability in 1 tablespoon de-chlorinated water.
  6. 6. Mix aggregate able-bodied together.
  7. 7. Being durably into pork bladder.
  8. 8. Agitate at 20º C (68º F) for 72 hours, 90-85% humidity.
  9. Dry at 9-13° C (48-56° F) for 6 months.
  10. Store at 10-12 C (50-55 F), 75% humidity.
Notes
Cooked Salama da Sugo:

The aboriginal 8 accomplish abide the aforementioned as in Salama da Sugo.
9. Dry at 9-13° C (48-56° F) for 4 months.
10. Bake the float in hot baptize at 35-45° C (95-113° F) to abolish the mold.
11. Baker in baptize at 85° C (185° F) for 2 hours.

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