Salumificio Parodi, the history of salame di Sant'Olcese since the 1880's
Italy is the homeland of a variety of excellent salumi, usually based on pork meat. The salame di Sant’Olcese (GE) is the star – a primacy since the 19th century - of the Val Polcevera (ancient val purcifera, pigs’ valley), even though the meat mostly arrives from Piedmont. It features a 50% – 50% proportion of ground pork and beef (and a bit of salt, pepper, garlic etc.) hand tied, it is dried for a few days at the heat of a vigourous wood fire (whence the pleasant smoked taste). Prepared in december, after 3 months it is ready for its Spring triumphant ouverture together with fresh fava beans and young, soft Pecorino Sardo. The Sant’Olcese should be served at room temperature, cut into thick slices. Mostardella is a “poor” coarser version, eaten fresh – anciently cooked over wood stoves, nowadays it is usually sautéed. The area is known for the manufacture of sausages, bresaole and coppe, too. Wine matching: go local and opt for red, Doc Val Polcevera rosso.