Salama da sugo: Difference between revisions

[[Cristoforo di Messisbugo]], steward of [[Alfonso I d'Este, Duke of Ferrara|Duke Alfonso I d'Este]], in his work published posthumously in 1549 ''Banchetti, composizioni di vivande e apparecchio generale'' indicates the general lines which can be the first citation of this preparation when he describes the way of making ''mortadelle di carne'' by using [[wine]] in the mixture of the [[sausage]].{{sfn|di Messisbugo|1960|p=59}}

The preparatory phase includes the immersion in lukewarm water for a whole night, followed by washing under running water in order to remove the layer of mold due to the natural aging process. For cooking it is necessary to have a high pot, in order to allow the ''salami'' to remain suspended and not to touch the bottom or the walls during the whole cooking process, which can last from four to eight hours (the time depends on the percentage of fat in the original mixture and on the aging time, information obtained from the production process). In order to obtain this result it is necessary that the binding string is usually supported by a long wooden cooking spoon or ladle placed transversally on the edge of the pot. During cooking part of the fat comes out and the mixture reaches the right consistency and the most intense taste. ''Salama'', as opposed to ''[[cotechino]]'', should not be pierced before cooking.

With a fatter product, cooking is achieved in less time because the fat during aging reduces dehydration and the consequent weight loss (compared to a high quality salama obtained from leaner meat), therefore it remains softer and cooking is achieved faster. The seasoning also affects the duration of cooking. If it is longer, it is necessary to cook it for a longer time in order to compensate the previous loss of water. The long cooking phase gives the ''salama'' its pleasant consistency.

In modern cooking the time to be dedicated to the preparation of food has decreased in respect to past times. Considering the difficulties of a traditional cooking, sincepre-cooked many''salamina decadesda aresugo'' inhas commercebeen aton athe local levelmarket packagesfor ofmany precooked ''salamina da sugo''decades, justas like itis already happens,the evencase, thoughalthough with a different territorial diffusiondistribution, for ''[[Cotechino Modena|zampone Modena]]'', ''cotechino'', ''stinco di maiale'' and other similar products.