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Garlic salami, already mentioned in Renaissance texts, is traditionally prepared from November 30, St. Andrew's Day, until the end of January, following the times and ways of the tradition handed down by Ferrara pork butchers. Salami with garlic is made using the noblest parts of the pig such as, for example, loin, shoulder, and ham.
Salt and a long theory of flavors are then added to the leg, the composition of which varies from family to family and depending on the flair of the pork butcher.
Curing goes on throughout the winter season in unheated rooms, but with a fair degree of humidity so that mold can form on the outer surface of the salami. Only in spring is the salami ready for tasting, the so-called "slice test."
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