The Salami Ferrarese
This garlic salami, mentioned in Renaissance times, is traditionally prepared from the 30th November, the feast of St. Andrew, until the end of January, and is made following the recipe handed down over the ages by Ferrara butchers.
This garlic salami is produced using only the best parts of the pig like the loin, the shoulder and the ham. Salt is added to the meat along with other ingredients that varies from family to family and depends on the butcher’s origins. The aging goes on during the winter and must be hung in an unheated but relatively damp room, in order to allow mould to form on the outer surface.
Only in the springtime the salami is ready for tasting in the springtime with the so-called "prova della fetta" (the “trial of the slice”).