Salamella

Salamelle in portions of 500 g or 1000 g. Salamella is a fresh, pure pork sausage to be eaten after cooking, produced throughout the year, especially in Lombardy.

Bread and salami, a must for every barbecue in Bergamo. In fact, the salamella sandwich is the king of every local BBQ. In the Brescia area, salamella is called salamina , but its goodness remains unchanged! In other regions it is called sausage and is cooked in different ways: grilled sausage or the delicious sausages with sauce, a traditional recipe of many Italian cuisines.

For its production, only pork bellies and shoulders are used. After careful stripping and separation of the rind, the meat is minced with a meat grinder (holes from 5 to 6 mm). It is then salted and flavored with a mixture of spices. Then it is mixed by hand or with a mixer, adding the necessary water so that it reaches the optimal softness for stuffing into thin mutton casings. Finally we move on to hand tying with the typical twine braiding system.