Mantova and the surrounding territory are famous for their history and their artistic treasures, but they could be so with as much lustre for their swine: in Lombardy this is the province that rears the greater number of animals, about a million, and the science of pork is rooted and manifests itself in many different forms.This is why in traditional Mantovese cuisine we find generous amounts of tasty pork-provided ingredients and, among its most favourite dishes, risotto with salamelle stands out.
Mantova salamelle are fresh cured meats, to be eaten cooked, in small pieces, about 2 hundred grams, for which the lean shoulder meat is used as well as the soft fat from the borders of bacon and ham. White wine, garlic, spices and other aromas are decided by the craftsmen who make them. Though obtained with apparently second choice cuts, salamelle show that all the parts of the pork, if knowingly used, can abundantly delight the most demanding palates. As well as in risotto, salamelle are excellent in enriching mixed stew or roasted on the charcoals.
Mantova salame belongs to the large and diversified family of what we refer to as "nostrani" or "campagnoli". It is prepared at the beginning of winter, the right time for the killing of the pig, using exclusively pork. Meat is minced thickly, according to the tradition throughout time whereby all the work was carried out by able hands and tips of knife. The average partitioning is of 1 kg. Pepper and garlic give scent and taste. It can be eaten, after the maturing, starting form the spring.
July.2002
In association with E.R.S.A.F., Ente Regionale Sviluppo Agricolo Lombardia
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