IT023 · IIS "ORIO VERGANI"
The salama is an unusual mixture of pork meat with spices and red wine, sometimes enriched with Marsala wine or Brandy, which acquires its unmistakable taste after a long seasoning period, during which it remains either hanging from the ceiling or "resting" under the ashes in a cool, airy and above all dark room
The salama is first placed in lukewarm water and left over night as this will soften the outer encrustations which are then to be lightly brushed off.
It is then placed in a pot of water, better still if wrapped in a piece of thin cloth.
The salama should not touch the bottom of the pot; therefore suspend it with a string
from a piece of wood resting across the rim of the pot. The water in the pot is left to boil over a low flame far over four hours. Add water from time to time but without ever stopping the boiling. The skin must absolutely not be broker or the juices inside would be irreparably lost.
The ideal is to present it steaming hot with a side of pureed potatoes.
1 people
·
1min.