Emilia – Romagna Salami

From the coppa of Piacenza to the Felino salami, to the entire large family of products derived from the processing of pork, Emilia-Romagna offers a vibrant panorama. The regional vocation of this is perfectly complementary to that which concerns the dairy.

Wherever there are dairies, as is known, there is the availability of serum, mixed with corn and bran, is the main power of pigs reared on the correct criteria.

Cooked Prosciutto Ham – Prosciutto Cotto

Cured ham is made exclusively with the best pork legs. It is prepared by a qualified slaughter and produced in compliance with precise standards.
An excellent Prosciutto Cotto with a sweet and delicate taste is a highly digestible food, rich in proteins and low in fats, recommended for low-calorie diets.
The thighs of locally bred pigs, deboned, salted, and steam cooked, without the addition of polyphosphates or milk and dairy by-products, give a pink and a delicate flavor; it is excellent for snacks, sandwiches, and tasty pizza.
Traditionally cooked meat produced in the entire regional territory, made with hog legs (rear haunches).
The shape is pressed with a mold to form a compact conical log, similar to the original anatomical part.
The weight is variable, generally between 6 and 10 Kilograms or 10 and 12 Kilograms.
The external surface appears light hazel in color and consistent with the pigskin.
The sliced meat appears rigid and compact, white-pink in color and evidence of anatomical architectures, consisting of more or less dark pink muscular masses, connective tissue, and white-colored fat infiltrations.

Ciccioli, grassei, sbrislon

The product comes from domestic pig meat and fat, with added salt, flavors, and preservatives.
Territory concerned to the production
The production area includes a bit ‘all the provinces of the Region, especially the whole territory of the provinces of Piacenza and Reggio Emilia.
The preparation is made by baking dough in the boiler at about 120 ° C for about 4 hours. Subsequently, the pressing is done to separate the product from the lard, then covered in salt, using salt, spices. Next, grind and mix the dough thoroughly.
The dough cooling, made into forms, has a duration ranging from 48 to 72 hours at a temperature of 4-5 ° C. After cooling, the greaves can be packed into pieces of different sizes.
Greaves sbricioloni accompanies the appetizers or are used in preparing the polenta cake and greaves too.
Piacenza gastronomy is rich in pork production, which for centuries enliven the local boards. Greaves accompanying snacks in simple country inns and most ancient traditions call this specialty.

Culatello di Zibello

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Numerous illustrious writers make frequent reference to Culatello di Zibello. The product is mentioned by the chronicler Bonaventura Angeli in his History of Parma and by Angelo Pezzana. Culatello di Zibello comes from an adult hog’s leg and belongs to the category of naturally-aged foods. After salting, the ham is aged for at least 11 months, during which time the climatic features of the zone of production play an essential part in determining the characteristics of the final product.
Fiocco Culatello, the thigh of the swine worked and seasoned, in that magic band of the earth on the Po’s shores in the province of Parma. Here they produce what is considered the ” King of the meats.”
Among the true ones “jewels” of the Italian handicraft production, the Culatello is gotten only by the thigh of the boned adult swine, the best part, the more appreciated, that after a careful “rifilatura” (trimming), it is carefully salty massaged to make the salt penetrate in depth. The magisterial hand-made binding gives it the characteristic pear form, making every piece different from the other. With the particular damp and misty winter, it will be natural to do that as a precious jewel to maintain it soft and mature to the best, absorbing those fantastic aromas that make it unmistakable. This is the first phase of the seasoning in winter.

Cotechino from Modena IGP

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Cotechino and Zampone are two-second course dishes of Modena cuisine, which are widely consumed during the Christmas holidays and not only. A traditional Italian pork-sausage and lentil dish called ‘Cotechino con Lenticchie’ brings you luck and fortune all year.
With a European recognition of local gastronomy and authentic tradition, cotechino Modena has received no EC regulation. 509/1999, the appellation P.G.I. (Protected  Geographical Indication), the prestigious European recognition to protect food specialties: a valid guarantee for consumers purchasing P.G.I. products, are sure to buy traditional and quality food produced following strict production disciplines.

Coppa of Parma

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Coppa is a type of salami made from pork, salted, naturally aged, and stored raw. The finished product is cylindrical and, when sliced open, displays a homogenous interior of red meat flecked with pinkish-white spots.
Traditional Coppa Salami is a high-quality Coppa with a delicate and inviting aroma. It is made from the neck muscles of a pig to provide an irresistible scent and excellent bite. Traditional Coppa Salami is a masterpiece of toasty pig muscle salted with salt, pepper, and spices, including cloves, cinnamon, and nutmeg.

Mortadella Bologna IGP

Dolceterra.com sells worldwide Mortadella Favola ‘Fable of Italy’ Limited production

The “mortadella” is one of the most famous sausages originating from Bologna town and dating back to 1651. Cylindrical in shape, the mortadella is smooth and uniformly pink in color with small white squares of pork fat. The sausage has a distinctive taste and aromatic scent.

Cacciatorini DOP – Small Seasoned Sausages

Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since gulped one at a time. Moreover, the name of this sausage derives exactly from widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks

Coppa Piacentina DOP

The coppa is usually eaten as an appetizer, usually combined with the Colli Piacentini DOC wines, which typically enhance the flavor.

Prosciutto di Parma DOP – Parma Ham

Prosciutto di Parma represents one of the most significant products of the Italian cuisine tradition. Famous and highly valued worldwide, the Prosciutto di Parma DOP has a long history and tradition of more than 2000 years.

Salame di Felino

The Salami from Felino is a product having old production traditions, the same as Parma ham. It is prepared from pure pork meat coarsely minced and blended with salt and grain pepper.

Zampone from Modena IGP

Zampone con lenticchie

The ‘Zampone’ and ‘Cotechino’ are two second courses of Modena cuisine which are widely consumed during the Christmas holidays and not only. The Zampone is a pork paw stuffed with finely minced pork meat. Accompanied by lentils, it is supposed to bring you luck and riches all year round.

Bel e cot (Belcot)

Muscular flesh of pork, whole Golela, without ears and head bone, rind. The meat is seasoned with salt, pepper, cloves, cinnamon, nutmeg, and sugar


Fresh minced pork (cup fresh rind, schooner), natural flavors, spices and dry white wine.

Cappello da Prete –  cappel da pret

Pork Salami forcemeat enclosed in pork rind, boiled before serving.

Castrato di Romagna

Fresh meat obtained from male sheep undergone the process of castration and weights and age appropriate.

Fiocchetto di Parma

Fresh meat obtained from male sheep has undergone the process of castration, and weights, and age-appropriate.


For production using pig fat and rind of national and salt.

Pancetta canusina

The composition of bacon Canusina is: fresh pork belly butchered by no more than two days. Other permitted ingredients: salt and tanning.

Pancetta Piacentina DOP

The characteristic taste, sweet and soft, is closely linked to the production area’s environmental conditions, characterized by woodlands and valleys of the temperate climate that allows a slow and gradual maturation.

Piccola di cavallo

Horse meat.


Pork 90-100 kg, boneless, seasoned with salt, pepper, garlic, fennel, and other herbs specific to each manufacturer.

Prosciutto di Modena DOP

Aged near Modena, this pear-shaped ham is salted twice, allowed to rest with its salt rub for two months, then rinsed, dried, and aged for one year; it has a subtle, barely salty flavor.

Salama da Sugo

Ferrara’s specialty is made with pork meat, tongue, head, liver, cloves, cinnamon, red wine, and brandy, Marsala, or rum; it becomes almost creamy and releases a rich ragu’-like sauce when pierced as it cooks.

Salama da Sugo di Madonna Boschi

A specialty of Madonna Boschi (Ferrara) The Salamis is the result of a creative mixture of pork, seasoned with spices and red wine, sometimes reinforced with marsala or brandy.

Salame all’aglio

Pork: bacon, shoulder, and other lean. The meat is cut, chopped, mixed with salt, herbs, and additives permitted, then stuffed into natural casings.

Salame di Canossa

The meat used comes from pigs reared on natural foods, the races are positively selected, and through decades of trials intended to create a local ecotype, addressed to the food industry.

Salame fiorettino

The meat used comes from pigs reared on natural foods, the races are positively selected, and through decades of trials intended to create a local ecotype, addressed to the food industry.

Salame gentile, salam gentil

The raw material consists of a mixture of boneless pork shoulder, chopped ham, thin throat, resulting from domestic pigs, with added salt, flavorings, and preservatives.

Salame Piacentino DOP

The Salame Piacentino DOP is made with lean pork with 15% to 20% of pig fat.

Salsiccia gialla fine

Pork shredded, salted, seasoned, and stuffed into casings thin small diameter that is linked and divided to form a string of little rock, with its characteristic yellow appearance.

Spalla Cotta – spala cota

Cured meat product with the fleshy part of the foreleg of pork (shoulder and cup), tanned, stuffed into the stomach or bladder or porcine skin, aged from several months to a year, and cooked.

Spalla Cotta di San Secondo

The cured pork shoulder Giuseppe Verdi loved; aged from 2 to 3 months, smoked or unsmoked.

Spalla Cruda di Palasone Sissa

The shoulder has as its basic skeleton, the scapula and the related muscle groups attached.

Tasto, tast

The raw material is the bacon, and stuffed veal worked to produce a product cooked for consumption.

Zuccotto di Bismantova

Traditional sausage preparation, made of pork (muscle, fat throat, and part of the prevailing rind), start tanning for at least 48 hours.

Parma Salame di Felino DOP – Parma Salami Felino DOP

Salami Felino DOP – Lungoleno CC BY-SA 4.0

Veroni sells online the only Original Salami Felino D.O.P. in the USA!

Since 1925, the Veroni family has been handcrafting salami in the northern hills of Italy. Four generations have upheld the same original recipes of gourmet mortadella, artisanally roasted hams, and slowly aged salami!

Many US companies have tried to replicate the King of Salami, but now we can have the real Felino D.O.P. from Parma by Veroni!

14 ounce (397 gram) – WEIGHT APPROXIMATES

Ingredients: Pork, sea salt, sugar, black pepper,
Packaging: Vacuum-sealed Plastic
Region: Parma
Product of Italy

Bringing Italian Salami while traveling from Italy

Cured hams (prosciutto, Serrano ham, Iberian ham) and salami from areas within France, Germany, Italy, and Spain may not be brought into the United States by travelers. These items may only enter commercial shipments because special restrictions are requiring additional certification and documentation.

Italian salami made in the USA – The history

The salami that tastes as it came from the old country made the old way. And in a way, it did, via San Francisco. That’s where producers make some of the best Italian salami sold in America.

A curious war made San Francisco the salami capital of America. From 1967 until 1970, a band of six determined Bay Area sausage makers argued to the U.S. Department of Agriculture that they deserved the right to not only use Italian methods but to call their product “Italian salami.” They were direct descendants of salami makers of Milan, Lucca, Parma, and Modena. Around the turn of the last century, they had settled in a city whose temperate climate might be the only one in the United States perfectly suited for dry-curing salami. They even had the right strain of penicillin mold to give the links a classic white bloom.

Sure, the Italian Americans wanted to keep a corner of meat processing to themselves to prevent producers of cooked meat and fast-cured imitations from using the term. But at the heart of the argument was a pleasure.

The San Franciscans were intent on saving a revered delicacy from a fate worse than nonsense. Italian salami, they contended, is a food every bit as noble as cheese or wine. Looking back, it seems evident that the Bay Area salami makers were Slow Foodists of their day. At the heart of their argument, they insisted that authentic salami could not achieve quickly, cooking sausages like hot dogs, or in a short hanging period, or by spiking the meat with unique flavorings.

In letter after letter to bleary USDA officials, they outlined the echt way to make it, the way, more or less, Italians had made it since the 5th century BC. Salami must consist mainly of pork and fat, they said. This pork should come from the shoulder (haunches go-to ham), with large chunks of fat that won’t melt. This meat must be chopped, never pureed like a hot dog emulsion. It could be combined with wine, garlic, pepper, curing salts, maybe a touch of mace.

They used a lactic acid starter to start a slow fermentation that would dry-cook the product. Dried milk was permissible as a binding agent between the meat and fat. They could then pack the meat into either cellulose or pork-gut casing. These sausages were then hung, first in drip rooms, then in aging rooms, for weeks, or months, depending on the chub’s size.

They stressed that the optimum range of curing temperatures was the same as San Francisco’s temperate climate. As the salami dried, the links fermented, and a change in acidity effectively cooked the meat and produced the complex spectrum of flavors. As this happened, the sausages would also dry. The meat would lose roughly 30% of its water weight. A penicillin mold would form on the coat, checking the meat’s exposure to air, thus stopping oxidation and preventing rancid flavors.

To press their case, the San Franciscans hired a lawyer. They formed something called the Dry Salami Institute. They prepared detailed family histories, paraded ribbons from salami competitions in Rome, and bombarded bureaucrats with long letters with even longer appendixes to the utter authenticity of their every salami-stuffing step. And, reader, they prevailed. Find the words “Italian salami” or “Italian Dry Salami” on a California chub, and you are guaranteed food that at least tries to hold its own in Italy.

Today the same Californian producers successfully lobby to maintain the prehistoric, archaic FDA regulations against the import of original “made in Italy” salami. They joined in the effort by big Italian salami producers that have opened up factories in the USA to circumvent the FDA rules and deliver a “mass-market” product to the American supermarkets.

Finally, the real stuff is coming to the USA!

From 2014 on, the United States opened the frontiers of semi-manufactured salami made in Italy, such as salami, bacon, cups, and culatelli. The freeway has come from the Aphis (Animal and Plant Health Inspection Service) authorities that have officially recognized the Lombard, Emilia-Romagna, Veneto, and Piedmont regions and the autonomous provinces of Trento and Bolzano, free from swine vesicular disease.

Check that the product you are buying has the text “Product of Italy.”

Ragù Alla Bolognese – Bolognese Ragout

Tagliatelle al ragù alla bolognese – Ivan Vighetto CC BY-SA 3.0


1/2 lb. ground beef
1/2 lb. ground veal
3 Tbsp. unsalted butter
1 small carrot, diced fine
1 small onion, diced fine
1 center rib celery, diced fine
1/2 cup dry white wine
1 can (35 ozs.) San Marzano tomatoes with liquid
kosher salt
freshly ground black pepper

How to make the Ragù alla bolognese:

1 Place the beef and veal in a heavy 4-quart Dutch oven. Place the pan over low heat. Cook, stirring to break up the meat into small pieces until the meat is a uniform grayish color. Transfer to a bowl.

2 Increase the heat to medium and add the butter. Heat until the butter is bubbling. Stir in the carrot, onion, and celery. Stir until the vegetables are soft, about 5 minutes. Add the wine and boil until reduced to 2 tablespoons.

3 Return the meat to the pan. Add the tomatoes and their liquid and stir to break them up. Heat to simmering. Adjust the heat, so only one or two bubbles rise to the surface at a time. (Long, slow cooking is essential.) Cook, stirring occasionally-more frequently as the sauce thickens-until the sauce is very thick, about 2 to 2 1/2 hours halfway through the cooking, season sparingly with salt and pepper.

The finished ragù alla bolognese sauce should be more like tiny pieces of meat bound with a thick tomato mixture than like a tomato sauce flecked with a bit of meat. Adjust the seasoning with additional salt and pepper to taste

Serves 6

Regional Recipe from Emilia Romagna

The Coppia Frerrarese Igp

Ferrara Coppia (called ciupeta in the local dialect) is a type of bread in the shape of two ribbons of dough knotted together with the ends twisted to form a fan with four spokes, called crostini. Each loaf weighs between 3 – 9 oz and has an inviting golden crust and a fragrant smell.

Coppia is an integral part of the culture and history of Ferrara: as early as 1287, communal statutes compelled the city’s bakers to produce bread in the shape of scrolls (orletti), which eventually evolved into a folded bread (ritorto), both believed to be earlier forms of the modern-day Ferrara Coppia. In addition, these old rules stated that the weight of the loaf had to remain unchanged after baking, and the city set penalties for bakers who did not respect these guidelines.

There is a well-documented history of this Ferrarese specialty, often intertwined with the city’s history, especially at times of poverty. There are several citations of earlier forms of Coppia in the accounts of the sumptuous Renaissance banquets of the court of Ferrara.

Today, there are about 330 bakeries in the province of Ferrara. Most are family-run and produce 500 quintals of bread per year, of which about 60% are in the form of the Ferrara Coppia.

Recipe Erbazzone Or Scarpazzone


9 oz. white flour
3 tbs. olive oil
1 oz. lard

2 lbs. chard leaves
2 eggs
2 oz. lard or pancetta
2 tbs. olive oil
1 oz. parsley
6 tbs. Parmigiano
1 small onion
1 clove garlic

How to make Erbazzone:

A type of savory pie with a rich double crust, most often filled with greens, eggs or cheese.

Clean, wash and drain the chard well and dry thoroughly. Knead the flour with the lard, the oil and warm water to obtain a rather stiff dough. Knead for about 10 mins, wrap in a sheet of wax paper and keep in a cool place for about one hour.

Make a battuto with lard, parsley, garlic, and onion. Chop the chard very finely. Lightly saute the battuto with 2 tbs. Oil. When the lard has melted add the chard and cock for about 5 min. Put in a bowl and let cool. Add the eggs and, if necessary, a pinch of salt and pepper. Lightly coat a spring form pan with high sides (12-in. in diameter) with olive oil.

Split the dough in two balls, one twice the size as the other. Roll out the bigger batch with a rolling pin and make a disk large enough to line a 12-in. baking pan (bottom and sides). Arrange the chard in layers, sprinkling each layer with grated cheese. Roll out the remaining batch of dough, making a disk larger than the diameter of the baking pan. Roll this disk around the rolling pin and unroll over the chard. Since the top disk is larger than the baking pan, it will have a bumpy surface.

Pinch the edges of the two disks of dough together; drizzle with a little olive oil and bake at about 400°F for 40 min.

In Emilia, a piece of hard-lard is sometimes used instead of oil to dot the dough. Scarpazzone can be served either hot or cold.