Salami with lengual

A particular salami made entirely of pork, typical from the province of Mantova and, more precisely, the area of Oltrepo in the small center of San Benedetto. The name explains exactly the composition. The first step is creating the salmistratura (or marinade) for the pig’s tongue by treating it with salt and nitrates, and leaving it to soak in a saltwater brine along with cloves, cinnamon, juniper, mace and bay leaves. Seperately, the classic mix for the salame is prepared: a finely diced mix of 70% lean, second grade meat and 30% fatty meat. Seasoned with salt, pepper and natural flavors, this mix is then stuffed into a bladder or lining not less than 15 cm long. Only at this point is the tounge then added into the salame. In the past, the tounge was added in its entirety. However, today, for greater speed and ease of processing, it is first cut into cubes. The salami is left to mature for a few days in a cool and well-ventilated area. The aging process lasts about two months, and is generally carried out during the summer so as to be finished by the 15th of August, or the Feast of the Assumption, a day in which this product is traditionally consumed after being boiled. Even in the most specialized shops in the area, it is difficult to find this salami outside of this restricted period.