It 'a sausage preserved in lard, which allows you to keep it soft for periods of one year and by a distinctive spicy flavor. The name derives from the particular container used in the past for its maturation "the duja", The word "duja" in Piedmont dialect means "vessel, container, container, jar".
The method of preservation of the duja salami, it's very very unusual, it was developed in very humid plains of eastern Piedmont, where the classical technique of seasoning and preservation by drying of the sausages in a cool, dry air and constant temperature (in the basement) is not possible due to the high humidity and climatic conditions are not fit for it promotes the growth of mold. The result of this technique of curing and storage in fat has been the creation of a new type of sausage, which, so isolated from the outside, keeps almost unchanged the softness of the meat that it had at the time of its implementation, while stresses the flavors of the spices that had been added, with an emphasis on spicy flavor. The ingredients to create the salam d'la duja are: lean meat and fat pork (shoulder, bacon, lard, thigh, salted pork, cup, chopped bench), salt, pepper, garlic, spices and wine (usually red and Barbera ). The result of the mix is a bit 'softer than regular sausages. The length of the sausages is 15-20 cm, the diameter of 4-5 cm and the size is approximately 200 grams. When sliced the salami for the duja have a medium grain with distinction between the lean dark red brick and the fat white.
The duja salami is eaten raw, cut into thick slices. The "salam d'la duja".
The duja salami is an ingredient of the panissa recipe, a traditional dish of Italy Piedmontese cuisine of Vercelli.
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