Salam d’la duja
Salam d’la duja is a small Piedmontese pork salami matured under lard. Use the mature salume for panissa vercellese, removing the casing before crumbling it into the rice base.
- Form
- Pork salami matured under lard.
- Choose
- Mature salam d’la duja.
- Italian use
- Panissa vercellese with rice and beans.
Remove the casing and crumble
Take the required portion from its pack following the producer’s instructions. Remove the casing and crumble the salami for the panissa base. Keep the recipe’s separately weighed lardo beside it; the two ingredients have their own places in the method.
A salume from the rice country
Salam d’la duja belongs to the Novara and Vercelli area. Its name refers to the earthenware vessel used for maturation. The salami is preserved under lard, a material distinct from the meat and fat within its own mixture.
Build the rice base before adding broth
In panissa vercellese the crumbled mature salami joins lardo and onion before the rice and wine. Set out the measured portions in advance. Use the bean broth in the stages given in the recipe, cooking the rice with gradual additions.
Cook with it
Ask for the mature product
Choose salam d’la duja sold as a matured salume. Fresh pork sausage and salami sold specifically for cooking are different forms. Read the name and consumption directions, and confirm the matured form when buying from a counter. The recipe does not call for a particular producer.
Keep the producer’s directions
Retain the packaging and follow its refrigeration and after-opening instructions. Remove portions with clean utensils and protect the remaining salami as directed. Do not attempt to reproduce its under-fat maturation at home.
