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Salama 'da tai'

The "salama da tai" is a local speciality. This type of salami is produced in winter months and eaten after a long seasoning period in a fresh, airy and dark place.
Salama 'da tai'

The perfect sesoning is obtainable in the characteristic humid climate of ferrarese area. Various lean parts of pork (shoulder, neck and ham) are selected and minced with 30% bacon. Flavoured with salt, pepper and fresh garlic, the mixture is left to soak in white wine. Manually knead, the "salama da tai" is packed in pig gut and tied with a string. It takes a similar form to the wellknown Salama da Sugo.

Product Type

  • Traditional products
last modified Oct 14, 2015 07:40
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