Salame all’aglio

Val Rendena, Trentino


It is a true specialty characterized not only by the discreet flavor of garlic, the softness that comes from being used for this sausage of the best parts of the pig and the very fine paste that is obtained through a special process.

It is widespread throughout the Trentino and is produced both artisanal and industrial.

For the production of garlic sausage – salam da l’ai – Val Rendena they use the meat of pigs born and raised in Italy, live weight of 180 kg, also used for the production of ham marked and then large quality. The meat, carefully selected, unnerved and stripped of fat unfit, is ground with a mincer with a plate with holes of 6 mm exit, then seasoned with salt, black pepper, garlic, ground nutmeg, potassium nitrate, acid L ascorbic acid and mixed.

Finally, for long enough so the dough “to love” as the jargon. This step, if carried out with mechanical mixer, usually lasts five minutes, while, if done by hand, has no definite time limit, but is evaluating the capacity of pork when the dough is ready.

Subsequently there is the stuffing of the dough right into the intestine of cattle, size 60-65 mm, which is then tied up and repeatedly point to facilitate the expulsion of any air. La dewatering phase, undoubtedly the most delicate, must be carried out at controlled temperature and humidity, taking care to make a cold phase of about two days and then a hot stage, with different temperatures gradually diminishing for seven days. The product must also be aged for a period ranging from 30 to 60 days.

The garlic sausage – salami to the – Val Rendena was produced in 1800 and still owes to the fact that garlic flavoring in the mountains favored stronger taste and in keeping with the spirit mountain people. Almost every family had one or more pigs that in the autumn, were slaughtered and the meat was used for the production of sausages to be stored and consumed during winter.

Today almost no family breeds pigs for this purpose. Some butchers have remained, more or less large, which, while using modern machinery and equipment, continue to produce this salami, year-round, with the traditional method, thus providing consumers with a typical product of Val Rendena and contributing meanwhile to keep customs and a piece of local history.

Source: Atlas of traditional products Trentini, 2004 Fourth Edition – Autonomous Province of Trento