Salame all’aglio, Salam da l’ai*

Salame all’aglio, also known as Salam da l’ai, is a traditional Italian cured meat that can be found in the Emilia-Romagna region. This type of salami is specifically produced in the towns of Ferrara, Bologna, and Modena, as well as in the communes of Castelfranco Emilia and San Giovanni in Persiceto. It can be found in local specialty food stores, butcher shops, and markets throughout the region.

One popular recipe using Salame all’aglio is a simple antipasto platter, where the salami is thinly sliced and served with cheese, olives, and crusty bread. Another Traditional Recipess is Salame all’aglio e fagioli, a hearty dish made with the salami, cannellini beans, and a variety of herbs and spices.

Salame all’aglio has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the local area. The specifications for Salame all’aglio include using high-quality pork meat, garlic, and a careful aging process to develop its distinct flavor and texture.