Salame di Verona
- Area
- Verona province
- Seasoning
- Salt, garlic and pepper
- Casing
- Natural casing
Salame Veneto
Salame Veneto is a regional family of cured pork salami, including distinct Verona and Padua traditions.
- Animal
- Pork
- Region
- Veneto
- Look for
- Salame di Verona; nostrano padovano
Two local salami traditions
The regional atlas describes these as separate products. Their seasoning and casings should not be treated as one uniform recipe.
Salame nostrano padovano
- Area
- Padua and its province
- Seasoning
- Salt, pepper; garlic may be added
- Casing
- Natural beef casing
| Salame di Verona | Salame nostrano padovano | |
|---|---|---|
| Area | Verona province | Padua and its province |
| Seasoning | Salt, garlic and pepper | Salt, pepper; garlic may be added |
| Casing | Natural casing | Natural beef casing |
Grinding and tying in Verona and Padua
For Salame di Verona, the Veneto atlas describes shoulder, belly and jowl passing through a meat grinder with garlic, then being mixed with seasoning, filled into natural casing and tied by hand before drying and aging. The Padua example likewise uses shoulder, belly and jowl, but describes garlic juice or garlic-flavoured wine as optional. These are two local production accounts, rather than one compulsory Veneto-wide formula.
Salami with toasted polenta
The regional atlas presents both local salami as antipasto slices and also describes grilling them with toasted polenta. That serving reference belongs to the Verona and Padua examples; it does not define every salame made in Veneto.
