Sauce Salami

Preparation:

Preparation: The salama (or salamina) for gravy has for the past 500 years preserved an unequaled goal; gourmets, historians, critics remember it as a typical Ferrarese tradition that will probably remain over the centuries. The first news of this dish dates back to the 15th century when a certain Domenico was accused of using smuggled salt to make 'salami alla ferrarese'. The historian Frizzi believes that the first producers of this dish were 'porcaioli', i.e. mountain dwellers from Trento and Bormio who settled in the Po valley. Its typical shape bears witness to its age: the division into segments was in fact a recurring motif of the 15th-16th century pottery. Many writers and literates remember it: Valerj describes it as the 'Saucisson a suc', Luigi Napoleone Cittadella mentions it in various writings, Scipioni Sacrati wrote a treatise called 'La porcheide'. Frizzi wrote the 'Salameide' poem (?) in which he describes legends and historical facts that accompany the pig from birth to death. Giorgio Bassani finally remembers her in the 'garden of the Finzi-Continis'. It is packaged using different parts of the adult sow, salt, wine, pepper, nutmeg, cloves mixed together in a pig bladder; left to dry in a warm environment for 3-4 days and then left to mature for 7-8 months. Before cooking, it is washed, placed in a closed canvas bag and hung from the edge of the pot. This is to prevent the salami from breaking and to ensure regular water absorption. Obviously the salama must not touch the bottom or the sides of the pan, and it must need a lot of water, at least 6 times the salama. It is left in cold water for one night, in the morning it is put on the fire over low heat so that it reaches the boiling point very slowly. The cooking period will then be approximately 4 hours. Once cooked, it is released from the bag and brought to the table in a round dish. The upper part is opened at the string and the pulp is extracted with a spoon and placed on plates. Very suitable with a good mashed potatoes...