Veronese Stortina

Italy

Veneto

Cured meats and meat products

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Veronese Stortina

Stortina is a small salami, weighing less than 200 grams, traditionally consumed in the Basso Veronese (the southern part of the province of Verona). Passed down through the generations, the traditional production technique involves preserving the salami in lard to keep it fresh throughout the winter, as its small size means it would otherwise dry out too quickly. Terracotta pots were filled with many small salami, layered with ground, salted lard. A final, thicker layer, called the cappello (“hat”), was spread on top of the salami, and the full pot was then covered and stored in a cellar for as long as several months.
Before consumption, the now-rancid cappello would be removed, but the salami underneath the lard would be perfectly soft, still fresh and fragrant. They are still eaten in the same way today, with fresh bread or grilled polenta. Another version of the same cured meat also exists, not preserved under lard; it dries out quickly and is more like a salamino.
The name, from storto (“bent”), seems to derive from the slightly curved shape the salami have once packed in their casings. Other distinctive characteristics of the product are the use of quality cuts of pork (shoulder, loin, rump, ham and belly fat) and the seasoning, based on garlic macerated in white wine.

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Season

The stortina is produced throughout the year, except in summer.

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Stortina is still made by Basso Veronese families during pig-slaughtering season, and for some years now a contest has been organized, the Stortina Challenge, in which homemade salami face off against the few versions made by local professionals. Stortina is only very rarely offered by the area’s butchers, because of the care its production demands and the high costs involved. The use of ground lard and the superior cuts of pork in the mixture make it somewhat of a luxury product. The Presidium’s objective is to encourage local butchers and cured meat producers to revive production, following a shared production protocol, and to promote wider consumption of the salami.

Production area
Nogara and Cerea municipalities, Verona province

Presidium supported by
Strada del Vino di Arcole
Salumi Poltronieri
Via Molino di Sopra, 6
Nogara (Vr)
Italy
tel +39 0442 510779 – +39 329 4150218
info@poltronierisas.it

La Palazzina di Filippo Merlin
Via Isolella, 3
Cerea (Vr)
Italy
tel. +39 338 5979081
filippopaola6@alice.it

PIla Vecia
di Gabriele Ferron
Isola della Scala (Vr)
Via Sacco Vener, 9
tel. 045 6630642
pilavecia@risoferron.com
www.risoferron.com


Slow Food Presidium Coordinator
Matteo Merlin
tel. +39 335 5398667
info@valligrandiveronesi.it

Presidium Producers’ Coordinator
Claudio Riccò
tel. +39 0442 510779
info@poltronierisas.it


Stortina is still made by Basso Veronese families during pig-slaughtering season, and for some years now a contest has been organized, the Stortina Challenge, in which homemade salami face off against the few versions made by local professionals. Stortina is only very rarely offered by the area’s butchers, because of the care its production demands and the high costs involved. The use of ground lard and the superior cuts of pork in the mixture make it somewhat of a luxury product. The Presidium’s objective is to encourage local butchers and cured meat producers to revive production, following a shared production protocol, and to promote wider consumption of the salami.

Production area
Nogara and Cerea municipalities, Verona province

Presidium supported by
Strada del Vino di Arcole
Salumi Poltronieri
Via Molino di Sopra, 6
Nogara (Vr)
Italy
tel +39 0442 510779 – +39 329 4150218
info@poltronierisas.it

La Palazzina di Filippo Merlin
Via Isolella, 3
Cerea (Vr)
Italy
tel. +39 338 5979081
filippopaola6@alice.it

PIla Vecia
di Gabriele Ferron
Isola della Scala (Vr)
Via Sacco Vener, 9
tel. 045 6630642
pilavecia@risoferron.com
www.risoferron.com


Slow Food Presidium Coordinator
Matteo Merlin
tel. +39 335 5398667
info@valligrandiveronesi.it

Presidium Producers’ Coordinator
Claudio Riccò
tel. +39 0442 510779
info@poltronierisas.it


Territory

StateItaly
RegionVeneto

Other info

CategoriesCured meats and meat products