Everybody knows everything about mortadella.
It’s called "Bologna" or "Boloni" all around the world except in Bologna. It’s delicious and it represents our city. We also organized a Mortadella Festival to celebrate it, but our gastronomic tradition of charcuterie is a lot wider than that.
What is salame rosa
Salame rosa (pink salami) is less famous then mortadella and nowadays is almost disappeared.
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 was the same. Also the ingredients are quite similar: 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 in order to maintain the characteristic light color during its cooking and in the final product (hence the name "Salame Rosa"). The fat part is derived exclusively from the cheek lard, cut into cubes and mixed with salt, garlic and pepper.
Then the salami is cooked in a dry oven for 15-24 hours.
You won't find any recipes with the use of 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 has been produced for a long time only by Pasquini e Busiani, a bolognese artisan butcher opened in 1957.
However you can find it in the most qualified butchers and delicatessen of Bologna.
Certainly you will taste Salame Rosa during our Bologna food tours because for us is a must, in addition you will discover lots of other hidden gems.
[Photos courtesy of cucchiaio.it]