In the townships of Adro, Erbusco, Capriolo and Rovato – in Franciacorta – a complex artisanal Norcia production has survived, from the long working and drying (up to two years). This is Ret (also known as magiola), a pork salami, of very ancient origins that at one time, together with cold polenta, was a farmer’s breakfast during the grape harvest or threshing, or it was served on special occasions like weddings or christenings.
It is a large salami (it can get up to eight kilos) made only from haunch meat, minced by hand with a knife point and mixed with sage, lemon rind, garlic, nutmeg and Franciacorta wine. Then it is placed in cow casings and tied by hand.
Ret is then left to dry in a large place with a central fireplace and lots of windows, dried from 60 to 120 days depending on the salami’s diameter.
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