Provincia di Bologna

Salame del Contadino

 
 
 
 
 
 
 
 
 
 

Salame del Contadino (literally farmer's salami)is a high-quality salami made from lean pork coming exclusively from Italian pigs. It meets the Standardized Compliance Certification (Law 12/02/90 No.26 and Law 14/02/90 No.30) for the production of Prosciutto di Parma and Prosciutto San Daniele del Fiuli. The ingredients are pork, salt, dextrose, spices, pepper and garlic. Sodium ascorbate is used to prevent oxidation while potassium nitrate and sodium nitrite are used as preservatives. It does not contain milk, caseinates and/or wheat derivatives.

 

Preparation techniques:
Salame del contadino is made from the most tender part (the oyster piece) and tastiest one (lardo) of pork. After selecting the raw ingredients, wash carefully the muscles and the fatty parts. Trim the largest connective tissues and the soft fatty parts. The selected meat are ground coarsely with a mincer and then mixed in atmospheric pressure machines. Salame del contadino is stuffed into a 50-55cm pork casing and tied up with string by hand. The product is dried at a temperature ranging from 15° and 22°C to quickly dehydrate the surface in the early days of treatment. It is finally cured for 7-8 weeks in stores where air circulation is ensured at a temperature varying from 12° to 13°C.

Organoleptic properties:
When cut, the slice appears compact-textured, homogeneous and very lean.
The texture of the product is dense, not elastic.
Aroma: delicate.
Taste: sweet and delicate.
Colour: ruby red.

Production area :
The production and processing area includes the provinces of Ravenna, Forlì, Rimini and Bologna.

Wine matches:
It is best matched with white wines such as Trebbiano di Romagna and Pignoletto Colli di Imola.

 

Related events:
“Festa del Contadino” (The Farmer’s Festival”) in Sasso Morelli (Imola), on the first Saturday and Sunday of September.

Come arrivare nella località
Last update: 18-10-2013

Edited by Area Imolese