Il Salame Verdiano

This salami from the lowlands, an area of land surrounding the Po and called “la bassa” by the locals, is different from the very famous salami of Felino because of the different choice of meats that make it softer. It is different from the salami of Cremona or Mantova in which garlic takes over the flavour, while in this “salame Verdiano” there is only a hint of garlic, and it cannot be compared to the numerous other salamis or “sopresse” from the far north of Italy in which salt is added with a heavy hand or to the sausages from the south of

Italy in which red chilli peppers are actually added to the marinade! Needless to say our salami is unique! It contains a balanced choice of meats with a slight preference for fat, which has the specific purpose of keeping the salami soft for a long time; it contains less salt, just enough for preservation; the black pepper is in whole peppercorns or cracked and added in just the right amount; the marinade contains only a small amount of garlic that is pounded in a mortar and then dissolved in good wine. That’s all, no chemical additives, colonies of bacteria or other “devilries”! Nevertheless, the result is a mixture that, with the right amount of curing, tends to stay soft and to melt in your mouth for a fairly long time with an unforgettable flavour and fragrance! Verdi used to go crazy for it and it was never missing from his table just as nowadays there is always a small cutting board with this famous salami ready to be sliced on the table of any of our local connoisseurs.