This is truly a rare and delicious product... Everybody knows about mortadella. It’s called "Bologna" all around the world except in Bologna. It’s delicious and represents a part of Italy. Today I’d like to talk about the less famous and almost disappeared brother of mortadella. It’s called Salame Rosa (pink salami with a roasted aroma). and during our Bologna food tour, it’s always a nice and unexpected surprise. Bologna holds many secrets: From the unexpected river that suddenly appears in some parts of the city, to mysterious sayings and strange images are drawn under its iconic porticos, to gastronomic delicacies unique to the region. Recently, Dolceterra discovered the existence of a kind of handmade cold cut that once was endemic throughout the city. But over time, it has practically disappeared from shops and tables: the salame rosa (in English, pink salami.) image Discover and Buy Salame Rosa on Dolceterra.com! In fact, it is not salami as we know it (i.e. aged sausage, with pieces of fat clearly separated from the dark red meat) but is almost a halfway between a top quality ham and Bolognese mortadella. The surprising flavor is full of personality – it reminds me of roasted meat – and is mild. Since it is relatively lean, one can savor the taste of the meat combined with the smoothness of the fat. It is really amazing and has already become one of my favorite treats. Actually, the old recipe is kept secret by some of the few “Craftsmen Bolognesi” (Bolognese experts in cold cuts) that still produce it, but basically it consists of a mix of lean pork meat (particularly from the shoulder) cut “in Punta di coltello” (with the sharp end of the knife); which is then incorporated with guanciale (a very tasteful Italian salume made with pork cheek, providing the necessary amount of fat); and then, finally seasoned with salt, pepper and garlic. This whole procedure takes place without the use of machines or mincers. It is accomplished entirely made by hand. Once all the ingredients are mixed, the compound is stuffed into an edible casing that protects the product while it’s cooked in a dry oven for 15 to 24 hours. The traditional shapes are similar to the ones of the Bolognese mortadella and vary from 1,10/2,20 lbs (Whole), but it’s also possible to find largest versions (22 lbs!).
The bad news is that salame rosa becomes harder to find each day. Currently, you can only buy the delicacy in two places in Bologna and online on Dolceterra.com It is really a shame that a product like this is being forgotten because we’re talking about something indeed special – both the taste and the whole tradition of the entire production process are unique. Salame Rosa is produced from selected pork cuts, entirely handmade. The lean part is made from chopped opted to shoulder and ham. Only the parts corresponding to the long muscles are used, to maintain the characteristic light color during cooking and in the finished product (hence the name " Salame Rosa"). The fat part is derived exclusively from the cheek lard, cut into cubes and mixed with the addition of salt, garlic, and pepper. Then the salami is cooked in a dry oven for 15-24 hours. The result is a sausage which has the shape of a mortadella, but with a roasted.
Spicy sausages without preservatives or colorants. Hot sausages with hot pepper grown in the area of Monte Poro. The frank and spicy taste of this sausage returns the natural pleasure of chili pepper that blends beautifully with the excellent fresh meats selected.
Distinctive and exclusive, these sausages represent the typicality that once characterized the peasant family in the area of Monte Poro in Calabria, as they are still produced through a completely artisanal processing according to ancient techniques of local pork butchery. The genuine and spicy taste of this sausage brings back the natural pleasure of the spicy chilli pepper that blends beautifully with the excellent fresh meats selected from pigs that meet the specifications of the Parma Ham Consortium, thus giving birth to a sausage with a unique and authentic flavor.
The mixture of these particular spicy sausages of the size ranging from 7 to 10 cm, obtained by the now forgotten technique of cutting the meat "a punta di coltello", is well combined with salt and hot pepper, and stuffed into natural casings of pork.
Purpose of use: Food intended for ordinary people of various ages, with the exception of babies and those allergic to the ingredients.
Organoleptic characteristics: Distinctive product with an intense and typical taste and smell.
Traditional Culatello Zibello Fiocco (whole)
Fiocco Culatello the thigh of the swine worked and seasoned, in that magic band of earth on the shores of the Po in the province of Parma. Here it is produced what the " King of the meats" is considered.
Among the true ones "jewels" of the Italian handicraft production. The Culatello is gotten only by the thigh of the boned adult swine, the best part, the more appreciated, that after a careful "rifilatura" (trimming) it is carefully salty and massaged to make the salt to penetrate in depth. The magisterial hand made binding gives it the characteristic pear form, making every piece different to the other. It will be the nature, with the particular damp and misty winter, to do that a precious jewel, to maintain it soft, and mature to the best, absorbing those fantastic aromas that make it unmistakable. This is the first phase of the seasoning, in winter.
Parma Ham DOP Dolceterra
Hock of Parma Ham: the most tender and sweet part of the ham.
A very delicate Parma ham, sweet and pleasant to the palate. A great and inimitable product, unique because it is good and nutritious. A winning food for its organoleptic characteristics, ideal for a correct balanced diet, with no added preservatives.
A high quality product carefully selected for those looking for the best Parma Ham. Produced with the utmost care, with selected and salted fresh pork legs, then aged in the cellar. All these elements and the experience gained over the years make the ham one of the most appreciated and enjoyed ham in the best delicatessens and restaurants in Italy and abroad.
Parma ham is produced without colourings and preservatives, nitrites and nitrates. It 'a food particularly rich in high quality protein easy to assimilate.
Parma ham is recommended in the diet of everyone especially children, athletes, pregnant women, slimming diets or to overcome clinical stressful situations.
Guanciale Norcia - Peppered (Whole)
Cured unsmoked Italian pig cheek chops work wonders for busy weeknights when you need to get supper on the table. Guanciale Norcia is made from the cheek of the pig and seasoned with pepper to make it great salami you can eat as a condiment. If you are looking for a perfect chop for the night or you want to eat something special with your friend or family, Guanciale Norcia is perfect for you. The city of Norcia is located in the region of Umbria.
Popular for its pork, the city of Norcia produces the best pork in Italy. But you don’t need to visit this city before you enjoy the great food the people of this beautiful city are enjoying. You can actually enjoy peppered pork anywhere you are. Guanciale Norcia is a specialty from Norcia.
The pork cheek is prepared hygienically and with the ingredients, it will tickle your palate. Made with the pork cheek and coated in delicious pepper crumb, Guanciale Norcia brings you all the flavour of peppered pork bacon.
Amarone Wine-Infused Salami
Amarone Wine-Infused Salami, It's in Valpolicella area where the encounter between the aroma of the wine and the prestigious parts of meat happens, creating a unique harmony of flavors. The spice of our cured salami is offset by notes of wine and garlic. Minced pork meat. Seasoned in "cantina with Amarone Wine" for 6/10 months. Weight: Whole 0.66 lbs in vacuum packs to guarantee High-Quality Standard of Dolceterra.