Salama da sugo or Salamina
The origins of its name are lost in the mists of time, when it appears for the first time in a letter from Lorenzo de' Medici to Duke Ercole I d'Este, where the Magnificent thanked the Prince of Ferrara for the really appreciated Salama da sugo.
The Salama da sugo has a strong flavour and, at the same time, one of the most elegant and persuasive of the Italian butchery. It is a mixture of minced pork with red wine, salt, black pepper, nutmeg, cinnamon, cloves, and other ingredients that no craftsman is willing to reveal.
It is aged for about a year and, in proportion to its size, cooked from six to eight hours in boiling water.As a side dish it only needs abundant mashed potatoes or pumpkin, which is well matched to its grainy pulp and its spicy sauce.
Many famous people have left enthusiastic reviews on this dish: from Mascagni to Ungaretti, from Bacchelli to D'Annunzio, from Greta Garbo to Mario Soldati.