Domenico Salini
Mariola producer and owner of the tavern Fratelli Salini
Domenico Salini, born in 1950, is one of the producers of the Mariola Presidium, one of the most traditional cured sausages made in the lowlands around Parma, Piacenza and Cremona.
Mariola is produced using only the best cuts of pork, packed in intestines with the addition of diced bacon to guarantee a long aging while still keeping the meat soft. There is a both a cooked and raw version of the sausage. While many people make both of these, it is very rare to find the product made using the traditional raw ingredients and methods to preserve its true characteristics. Imported pig breeds, best suited to factory farming, have replaced the local breeds - Mora Romagnola, Nera Parmigiana and Borghigiana.
Mariola is of one of many products from Emilia Romagna to become a Slow Food Presidium. The Presidium promotes the raw, aged version of the salami and the last butchers who still produce it in small quantities using artisan skills, maintaining the traditional long maturation period.
Presidia are Slow Food products that protect small-scale production of quality products using traditional methods. Producers belonging to an Italian Presidium adhere to production rules that respect tradition and environmental sustainability and their products are recognizable by the Slow Food Presidium logo on the label or packaging.
In addition to managing a butcher shop and a small sausage factory, Domenico Salini, along with his family, continues the tradition of the "Fratelli Salini" osteria and the family hotel, handed down from his parents and first opened in around 1825. All dishes are based on local ingredients in season, and follow traditional recipes of the region.
Domenico Salini was interviewed in 2012.
Mariola is produced using only the best cuts of pork, packed in intestines with the addition of diced bacon to guarantee a long aging while still keeping the meat soft. There is a both a cooked and raw version of the sausage. While many people make both of these, it is very rare to find the product made using the traditional raw ingredients and methods to preserve its true characteristics. Imported pig breeds, best suited to factory farming, have replaced the local breeds - Mora Romagnola, Nera Parmigiana and Borghigiana.
Mariola is of one of many products from Emilia Romagna to become a Slow Food Presidium. The Presidium promotes the raw, aged version of the salami and the last butchers who still produce it in small quantities using artisan skills, maintaining the traditional long maturation period.
Presidia are Slow Food products that protect small-scale production of quality products using traditional methods. Producers belonging to an Italian Presidium adhere to production rules that respect tradition and environmental sustainability and their products are recognizable by the Slow Food Presidium logo on the label or packaging.
In addition to managing a butcher shop and a small sausage factory, Domenico Salini, along with his family, continues the tradition of the "Fratelli Salini" osteria and the family hotel, handed down from his parents and first opened in around 1825. All dishes are based on local ingredients in season, and follow traditional recipes of the region.
Domenico Salini was interviewed in 2012.
Video table of contents
Interview information
Country: IT
Region: Emilia-Romagna
City: Farini
District: PC
Suburb: Groppallo
Altitude: 947m s.l.m.
Domenico Salini
Date of birth: 12-16-1950
City: Farini
School: Junior High or Middle School
Profession: Artisan
Languages: Italiano
Document by: Irene Rubiano
Video by: Irene Rubiano
Created: 06-03-2012
