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 aging period in a fresh, airy and dark place. The perfect aging 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 bladder - carefully washed and left in vinegar for at least 12 hours - and tied with a string.

It has a similar shape to the wellknown Salama da Sugo. Once ready, it is hung to complete its aging process, becoming a unique product of Ferrara's food tradition.