Monday, December 12, 2011

Fresh Salami - Salama da Sugo from Ferrara

Salama da Sugo Ferrarese


During Christmas Emilian fresh salami become widely popular in Italy. But I admit it shamelessly: I'd eat them even in August!

And in particular I'd eat everyday the salami depicted in the first image of this series of photos: the Salama da Sugo from Ferrara. If any of you never tried it, I warn you, it is addictive as a drug and once you enter this trip you couldn't live without it anymore.

It is prepared by grinding various parts of the pig: neck, jowl, lean meat resulting from trimming ham and shoulder, a small percentage of tongue and liver; then flavored salt, pepper and nutmeg. When the dough is ready to be sacked  robust red wine is added which, during the aging process, gives the sausage its characteristic flavor.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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