The art of pork butchering and the pig are, in a sense, symbols of the wealth and wellbeing of this land. They form a tradition that makes Mantuan people proud. Production methods have even been 'formalized' in 'Production Specifications for Mantuan Salame'. The meat is minced coarsely - following the tradition when meat was chopped manually with the tip of the knife - and the fat percentage must never exceed 35%. The size of the salame can vary between 500g to 2kg, at the end of the curing period. It must not be shorter than 5cm and it should be between 15 and 50cm. The common ingredients for all salame include fresh garlic and pepper (whole or ground). In some varieties, Lambrusco Mantovano is added and, potentially, some spices. The meat, well prepared, minced and dressed, is stuffed into a natural casing and tied by hand. After 12 hours of drying, the salame is moved to cool, humid and well-ventilated spaces. Smaller salame are left to hang for three months, the larger ones, for 6 months.
Eating tips
It is ideal when enjoyed with fragrant-tasting bread. Alternatively, it goes with a slice of grilled polenta sautéed in a pan with cabbage and washed down with a glass of nice Lambrusco Mantovano, especially as this wine is the ideal pairing for local salame and an excellent addition to any social gathering.
Appearance, taste and smell
Salame Mantovano is deep strawberry red. A fine garlic aroma gives it an unmistakable taste.
Healthy eating
The high levels of calories, salts and fats means salame is not recommended for people with high blood pressure (and are overweight) or other diseases.