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zia ferrarese

garlicky salame from Ferrara


A popular salame first recorded in the Este court during the Renaissance, made of pork flavoured with salt, pepper and fresh garlic that has been marinated in white wine. It's named after its skin, the zia (or la zzié) which also means 'aunt' although no one seems to know why.

Text © Dana Facaros and Michael Pauls

Image by Salumificio Pedrazzoli