Emilia Romagna might be the unofficial capital of salumi in Italy. It’s the home of Prosciutto and culatello. The variety of cured meats from this region alone is endless!
Part of what I like about this hobby is the research and study of all the different salumi, finding one that is little known and making it. My latest finding is the Zia Ferrarese. I’m not sure where the name comes from or why it’s “the aunt from Ferrara”, but the fact that it’s a salame that is little know even in Italy, and one that books claim is very challenging to make because of what it’s cased in, meant I had to go for it!
