Ravenna, Emilia Romagna
Description of product
Muscular flesh of pork, whole Golela, without ears and head bone, rind. The meat is seasoned with salt, pepper, cloves, cinnamon, nutmeg and sugar.
Territory concerned to the production
Municipality of Russians – Ravenna
How to make
These are the phases: take the Golela, head and no ear bone of a pig and rind (30-40%), cut it and you pull a mold with salami or mortadella . The turf, put in the “beautiful and cot, has the function of producing the so-called inciach, the glue. It works in large dice the meat, which is mixed with chopped rind and pour everything into the mold of meat grinder. For the sauce needed salt, pepper, nutmeg, cloves and cinnamon. Everything is seasoned, mixed and mingled at this point you can proceed with the operation of bagging into guts of sheep or beef and is cooked and sold hot.
A little ‘history
In the book “The history of Russian Fair Sept. Dulur” Emilio’s life published by Longo – Ravenna are the posters of the exhibition showing the product. Russian delicatessen and “fair” itself, he wrote, Happy Cunsolo, witty writer and gastronome known, a “Judas of the Italian Touring Club. (Happy Cunsolo, Judas cuisine of Italy, publisher Garzanti, Milan, 1969)