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.
The stortina is produced throughout the year, except in summer.
Nogara and Cerea municipalities, Verona province
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