More on Salame Zia Bio for slicing from Salumificio Pedrazzoli’s Linea Primavera organic range:
A typical salami from Mantua and Ferrara, but found throughout the whole of Northern Italy under various names (e.g. mariola, or muletta in the Veneto), this is a typical pork specialty based on an old peasant recipe. The origins of “Zia Ferrarese” go back a long way, traceable mainly to the late Renaissance. The first evidence of similar products can be found in the recipe book of Cristoforo da Messisbugo, court butcher to the Dukes of Este.
The entirely pork-based filling of SALAME ZIA is seasoned with salt, pepper and fresh garlic, and left to marinade in white wine. It is this ingredient, which has always been produced successfully in rural Ferrara, that distinguishes Salame Zia so clearly as a product of this land. It is filled in a special medium-fine, round casing called “Zia”, which, once tied with a fine string, is left to mature in cool, humid cellars for a minimum of 60 days.Salame Zia has the same ingredients as the classic Salame Campagnolo, but is filled in a casing made from the pig’s urethra, and closed only at one end, which gives the product its characteristic bottle shape.
RECOMMENDED PAIRINGS: Its colour and silky smooth texture make this an ideal deli meat to slice thinly. Flavoured with garlic, this product is wonderful with pickled vegetables. A typical bread which complements Salame Zia is Ferrara-style crostini with clarified pork fat.
No added preservatives
Listed in the coeliac handbook