Mostardella
Production area: All the inland of Genoa.
Curiosities: Mostardella, the characteristic sausage of the inland of Genoa and surroundings, is a poor salami consisting of meat scraps. Small nerves, small pieces of meat attached to the bones, and fat are the ingredients of this salami mixed with wine. It is a small fresh salami with a dark red color. According to a local tradition, in the past the suitor used to give to the lady's parents a mostardella. If, after the compliments and the ritual questions made by the lady's father, the salami was cut, the wedding was allowed. During the winter, when they did not work in the fields, farmers used to work at the butcher's shop, where they were paid with one kilo and a half of mostardella and one Lira per week. Mostardella is ideal if cut thick on warm slices of bread or in small cubes in the soups. The frequent use of lard as a dressing demonstrates that pig breeding was widespread in Val Polcevera at least until the 16th century, when olive growing began to be practiced. However, both pig and cattle breeding were practiced to meet the needs of the family.
Product features: Mostardella, a salami of raw pork and beef, is made to use all the pork and beef scraps. It can be eaten cut into slices, spread on the bread, or seared in the pan.
Preparation: To equal parts of pork and beef, it is necessary to add about the 30% of soft fat, flavoring it with salt, pepper, and natural aromas. The mixture is then put into natural bowels.
