Salame ferrarese or garlic salami, already mentioned in Renaissance texts, is traditionally prepared from November 30th, St. Andrew’s day, until the end of January, following the times and ways of the tradition handed down by Ferrara pork butchers.
The salami with garlic is produced using the noblest parts of the pig such as, for example, the loin, shoulder and ham. Salt and a long list of flavours are then added to the leg, the composition of which varies from family to family and according to the inspiration of the pork-butcher.
Maturing continues throughout the winter season in unheated rooms, but with a fair degree of humidity so that mould can form on the outer surface of the salami. Only in spring is the salami ready for tasting, the so-called "slice test".
