The archaic taste miracle of Renaissance cuisine for connoisseurs
If you are looking for the perfect wine to accompany one of Italy’s most intense meat specialties, there is no way around Salama da Sugo. The theme of wine and food is defined here by a sensory power that is second to none, because this sausage from Ferrara is a concentrate of seasoned pork, red wine and a long maturing period. The texture is uniquely soft and almost creamy, while the aroma of cloves, cinnamon and black pepper dominates. This enormous density and the high fat content call for an accompaniment that repeatedly liberates the taste buds and elegantly frames the spicy depth of the meat. It is a culinary experience that thrives on the balance between the heaviness of the dish and an invigorating freshness in the glass, where the choice of wine is crucial to highlight the complex structure of this historic dish and perfectly prepare the palate for the next forkful of delicious meat.
Ideal wine pairing: Bosco Eliceo Fortana DOC (Emilia-Romagna, Italy)
A Bosco Eliceo Fortana DOC is the ideal answer to Salama da Sugo (an extremely spicy, soft sausage specialty from Ferrara). This wine, which grows on the sandy soils of the Adriatic coast, is the historically grown partner for this dish, as its rustic wildness and pronounced acidity perfectly parry the fat of the sausage. On the nose, the Fortana develops aromas of wild berries, a salty breeze and earthy notes, which correspond perfectly with the deep spiciness of the cloves and cinnamon in the salama. As the sausage has a very soft, almost oily consistency, the lively freshness and tart tannins of this wine are needed to create a cleansing counterbalance on the palate. The moderate alcohol strength ensures that the combination is never overpowering despite the intensity of the food. It is a regional pairing par excellence, in which the maritime freshness of Bosco Eliceo and the opulent meat tradition of Ferrara merge into a majestic unity that invigorates the palate after every bite.
Further wine recommendations for this dish
Lambrusco di Sorbara DOC (Emilia-Romagna, Italy)
A dry Lambrusco di Sorbara offers a sparkling and extremely refreshing accompaniment that impresses with its almost laser-like acidity. As the Salama da Sugo has an enormous fat presence, this light red sparkling wine acts like a culinary scalpel, precisely breaking up the texture of the sausage on the palate. The aromas of light cherries and violets lend the heavy dish a floral lightness that forms an exciting contrast to the dark spiciness of the meat. The fine perlage also provides a tingling mouthfeel that lightens up the creamy consistency of the polenta served with it. It’s a very authentic choice that shows how carbonation and fruit can give an archaic meat dish a modern interpretation, providing a continuous drinking flow and a wonderful aromatic lift that keeps the enjoyment alive until the last bite.
Romagna Sangiovese Superiore DOC (Emilia-Romagna, Italy)
This wine is a structured still wine accompaniment that impresses with its earthy elegance and firm tannin structure. A Romagna Sangiovese Superiore has the necessary depth to stand up to the aromatic power of Salama da Sugo without being drowned out. The nose reveals notes of ripe wild berries and a fine tobacco spice, which harmonize excellently with the red wine contained in the sausage. The present acidity of the Sangiovese is essential to counter the richness of the meat and clarify the palate. It is a very harmonious wine recommendation for connoisseurs looking for a classic red accompaniment that supports the spicy nuances of the dish and, thanks to its mineral freshness, ensures a long-lasting, very balanced taste experience that reflects the hearty soul of Emilian cuisine.
Barbera d’Alba DOC (Piedmont, Italy)
A Barbera d’Alba is known for its natural freshness and juicy, dark fruit, which makes it a fantastic partner for extremely spicy meat specialties. With its aromas of blackberries and juicy plums, the wine offers a fruit-driven counterpoint to the umami dominance of Salama da Sugo. The almost complete absence of hard tannins ensures that the soft texture of the sausage is not disturbed by astringency, while the striking acidity of the Barbera perfectly cleanses the mouthfeel after every bite. The concentration of this wine is powerful enough to stand up to the intense spices such as pepper and cloves. It is a dynamic wine recommendation that shows how northern Italian freshness can parry the rich tradition of Ferrara, while the wine’s juiciness makes for an animating and rounded pleasure.
Pfalz Pinot Noir QbA (Pfalz, Germany)
A powerful Pinot Noir from the Palatinate, ideally matured in wooden barrels, offers a finesse-rich German answer to this Italian rarity. The wine impresses with its clear cherry fruit and fine smoky notes, which correspond wonderfully with the intense ripe aromas of the Salama da Sugo. As Palatinate Pinot Noirs often have a silky texture and an invigorating freshness, they offer a very elegant contrast to the heaviness of the pork. The fine spiciness of the wine subtly supports the Christmas-like spices of the sausage. This is a sophisticated wine pairing for anyone looking for a combination that impresses with precision and aromatic clarity and adds an extra dimension of complexity to the dish, while the fine acidity structure of the Pinot Noir ensures a pleasant lightness on the palate.
Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
A Cerasuolo d’Abruzzo is a strong rosé wine that is an unconventional but highly effective choice for the spicy salama. This wine has the structure of a light red wine paired with the vibrant freshness of a rosé. Notes of pomegranate, sour cherry and a fine almond note are an excellent match for the intense flavor profile of the sausage. The present minerality and lively acidity of the Cerasuolo effortlessly stand up to the richness of the dish. Those looking for a lively accompaniment that is not too heavy will be delighted with this combination, as it supports the hearty umami notes of the meat specialty while providing a cooling freshness. It is a dynamic pairing that emphasizes the aromatic density of the Salama da Sugo and provides a full-bodied but always refreshing experience that invites you to keep drinking.
The recipe:
Salama da Sugo (spicy sausage specialty from Ferrara)
Cooking utensils
- 1 High pot
- 1 Wooden spoon (for hanging the sausage)
- 1 Kitchen twine
- 1 Needle
- 1 Knife
Ingredients
- 1 Salama da Sugo precooked or raw from the specialist, approx. 800 g
- 500 g floury potatoes
- 50 g Butter
- 100 ml Whole milk
- 1 Pinch of nutmeg
- Salt
Preparation
PREPARATION:
- Carefully brush the Salama da Sugo in lukewarm water.
- Soak the sausage in cold water for 24 hours (only for raw products).
- Attach a long piece of kitchen twine to the sausage.
- Tie the yarn to a wooden spoon.
COOKING STEPS:
- Fill a tall pot with water.
- Place the wooden spoon over the edge of the pan so that the sausage hangs in the water.
- Important: The sausage must not touch the bottom or walls of the pot.
- Bring the water to the boil.
- Allow the salama to simmer gently over a very low heat for approx. 6 to 7 hours.
- Meanwhile, peel the potatoes and cook in salted water until soft.
- Press the potatoes through a ricer.
- Mix with butter and warm milk to make a creamy puree.
- Season to taste with salt and nutmeg.
DIRECTIONS:
- Carefully lift the salama out of the water.
- Cut the skin crosswise at the upper end.
- Remove the soft meat directly from the skin with a spoon.
- Be sure to collect the escaping meat juices (sugo).
- Arrange the mashed potatoes on plates.
- Form a hollow in the center.
- Add the meat mixture and drizzle with the sugo.
- Serve immediately.
SUPPLEMENTS:
- Creamy mashed potatoes
- Classic yellow polenta
- Braised red cabbage
