Salame fiorettino

Reggio Emilia, Emilia

salame fiorettino – Photo Salumificio del Buongustaio

Territory concerned to the production
Province of Reggio Emilia, with particular reference to the Apennines.

Description of product
The raw material is represented by the Italian heavy pork, the same used for the production of Parma ham, hand reared with leftover whey from dairies, which reaches weights up to 180-190 kg. The cuts used are: back, bottom, cuts the thread of the ham (or ham), chuck, trimmings of bacon (or bacon), cup, subcutaneous fat in the dough (preferably one of the pillow and throat) and fat area backbone for lard. The meat is minced with plates having holes of the size of 8 mm and is well used to tan amalgamata. The ingredients are: salt, cinnamon, cloves, nutmeg, peppercorns and powder, other spices, then squeezed or crushed garlic in dry wine.

Bagging is used for the kind of pig gut (possibly also known as filzetta or cane). The preparation of the gut provides washing and rest in water, rosemary, garlic for a night intera.La Fiorettin distinctive feature is the addition of sausage in the dough, cut the bacon but not crushed by hand in order to prepare the cubes with side 1 cm. The lardons are cut as extra dough at the time of cutting the salami over, have the characteristic appearance of flower, from which comes the name of salami Fiorettin.

History found
The pig breeding and production of derivatives obtained by natural methods (salting, drying) is always in the area where Emilia has become an important economic role over time. In this context, where it is traditionally the Italian heavy pigs bred especially suitable for the production of meat for processing, he said the raising of pigs in relation to the production of Parmigiano Reggiano for the use of secondary products of cheese making, in particular serum, which greatly improves the quality of the meat. In other Emilia reality have emerged locally manufactured products have gradually acquired the status of typical products of different areas, particularly in Reggio Emilia has said this salami, distinct from of Felino, equally the product area (such as “Type cat “) to which you have news, with regard to the specific product, from the 18th century and, as regards the name at least since 1931. It is therefore a product strongly linked to local tradition although made in limited quantities and even today the subject of production for own consumption in much of the area of Reggio Emilia.

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