Salam d'la duja
Definition
Salam d'la duja is a pork salami preserved in lard. The word "duja" means in the local dialect "vase, container, pot, jar". As a matter of fact, the name of the product derives from the glazed terracotta jar used to preserve the salami in lard. The unusual preservation method of salam d'la duja has developed in the very wet plains of eastern Piemonte, where it is not possible to use classical maturation and conservation methods (drying in the open air, in a cool and airy place and at a constant temperature in the cellars) because of the elevated humidity in the air and the non-adequate climatic conditions favoring the growth of molds. The result of the new maturation and preservation method in lard has been the creation of a new salami which maintains the tenderness of the meat almost intact and enhances the taste of the spices that have been added. The ingredients to prepare salam d'la duja are: pork lean and fat meat (shoulders, bacon, lard, leg, culatello, coppa, etc.), salt, pepper, garlic, spices, and wine (generally red and Barbera). The result is a bit softer than classical salami. This salami is 15-20 cm long, with a diameter of 4-5 cm and a weight of about 200 grams. When cut, you can clearly distinguish the dark red lean part and the white fat part.
Salam d'la duja is eaten raw, cut into rather thick slices. It is one of the main ingredients of panissa and paniscia, the characteristic risotti of the areas of Vercelli and Novara.
- Production Area: Novarese, Vercellese, Biellese, but widespread also in other areas of Piemonte and in Lomellina.
- Legislative Protection: Salam d'la duja is classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
