La Mariola di salame

The "Mariola" is a heritage of the tradition of cured pork meats from Cremona. In fact, Zibello and Polesine were once part of the ancient Oltrepò of Cremona (area to the north of the Po river). But its inhabitants, contrary to those from the left bank of the Great River, who still to this day grind the entire pig and make only salamis, have learned over the centuries to make the many different varieties of cured pork meat from that wonderful animal that can only be tasted in this narrow strip of land. 

Moreover, besides creating distinct varieties of cured pork meats, they were able to transform this already excellent salami from Cremona into a … poem, by giving it a sweetness and fragrance that knows no equal!
A special pig gut is used for packing the "Mariola", with a large cross-section and an irregular shape; it is slightly pimply and its walls are double and have a layer of fat in the middle as in the "gentile" but with an even greater thickness. This keeps the salami fresh until the Christmas following its preparation and gives it a special fragrance that will enrich the tables of a few fortunate people along with the "Culatello" during the end of year festivities. 
Given the very difficult curing process and, in order not to run any risks, many people prefer to use this special gut for packing the large, almost monstrously shaped "cotechini" that, when sliced and still smoking hot, make a good impression at any meal.
Nonetheless, whoever is brave enough to use it for salami and manages to cure it will obtain a sublime salami with an incomparable fragrance and flavour!
Weight from 1.5 to 2.5 kg.