Salamella Mantovana is a sausage made from pork (lean shoulder meat, soft fat trimmed from pancetta and ham), minced, salted, seasoned with garlic and pepper, and stuffed into casings in strings. It is about 15 centimeters long, 4 centimeters in diameter, and weighs between 150 and 200 grams; it has a soft texture, a delicious taste of fresh meat, a subtle garlic aroma, and a ruby red color.

It is sold very fresh and consumed cooked—grilled or pan-fried with white wine and herbs (never boiled). It can also be crumbled by hand or with a knife and used as a seasoning for “riso alla pilota.” White wine, garlic, spices, and other aromatics are added at the artisan’s discretion during preparation. Made from so-called second-choice cuts, Salamelle demonstrate that all parts of the pig, when skillfully prepared, can delight even the most discerning palates. In addition to risotto, Salamelle are excellent for enriching boiled meat dishes or roasted over an open flame.