Everybody knows about mortadella. It’s called "Bologna" or "Boloni" all round the world except in Bologna. It’s delicious and represents our city. We also created a Mortadella Festival to celebrate it, but our gastronomic tradition of cold cuts and charcuterie is a lot wider than that.
What is salame rosa
Salame rosa (pink salami) is the less famous and almost disappeared brother of mortadella.
By the end of the XIX century and until the first half of the XX century, the consumption of mortadella and pink salami in Bologna were the same. The ingredients also are quite similar same: pork shoulder with the addition of lard. But while in the mortadella everything is chopped except lard, in pink salami only the muscle is ground. The rest is worked with knife, so that the slice resembles a marbled mortadella.
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 over for 15-24 hours.
You won't find recipes that use salame rosa. Just take a slice of it and eat it with one of the best bread of Bologna.
Where to buy salame rosa
It’s has been produced for a long time only by Pasquini e Busiani, a bolognese artisan butcher opened in 1957. but you can find it in the most qualified butchers and delicatessen of Bologna. Of course Salame Rosa is a must have of our Bologna food tour with lots of other hidden gems.
[Photos courtesy of cucchiaio.it]