Salame Rosa: Mortadella's hidden brother

Salame rosa is a lesser-known yet exquisite specialty in the world of Italian cured meats, a true delicacy rooted in the gastronomic traditions of Bologna, Italy.

While often overshadowed by its famous cousin, mortadella, salame rosa has been gaining recognition among food enthusiasts and connoisseurs for its unique preparation process and rich, delicate flavor.

This article explores everything you need to know about salame rosa, from its origins to its differences from mortadella, and why it deserves a place on your plate.

What is salame rosa?

Salame rosa (pink salami) is less famous than mortadella and nowadays has almost disappeared.

By the end of the XIX century and until the first half of the XX century, the consumption of mortadella and pink salami in Bologna was the same.

The ingredients are quite similar: pork shoulder with the addition of lard.
​But while in the mortadella everything is chopped except lard, in pink salami only the muscle is ground. The rest is worked with a knife so that the slice resembles a marbled mortadella.
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​Only the parts corresponding to the long muscles are used in order to maintain the characteristic light color during its cooking and in the final product (hence the name 'Salame Rosa').

The fat part is derived exclusively from the cheek lard, cut into cubes, and mixed with salt, garlic and pepper.
Then the salami is cooked in a dry oven for 15-24 hours.

You won't find any recipes with the use of salame rosa. Just take a slice of it and eat it with one of the best bread of Bologna.

What’s the difference between Mortadella and Salame Rosa?

Although salame rosa and mortadella both originate from Bologna and share similarities in appearance, they are distinct in several key ways.

1. Meat preparation: in mortadella, all the lean meat is finely minced, with larger chunks of lard added separately for contrast. In salame rosa, only the lean muscle is minced, while the other parts of the meat, including fat, are hand-cut into larger pieces, resulting in a coarser texture.
2. Cuts of meat: the cuts of pork used in salame rosa include shoulder, leg, and under-shoulder parts, ensuring a blend of lean meat and fat that gives the salume its characteristic tenderness. Mortadella, on the other hand, often uses a wider variety of pork cuts.
3. Cooking process: both salumi are cooked, but the process differs slightly. Salame rosa is cooked more slowly, which helps retain its juiciness and enhances its natural flavors.
4. Flavor profile: mortadella has a slightly sweeter and more uniform taste due to the finely emulsified meat, while salame rosa offers a more rustic and robust flavor, with noticeable textural contrasts between the lean and fatty parts.

How to enjoy Salame Rosa

Salame rosa is incredibly versatile and can be enjoyed in a variety of ways:

• As an antipasto: thinly sliced and served with crusty bread, olives, and pickled vegetables, salame rosa makes for a simple yet elegant starter.
• In sandwiches: Its delicate flavor pairs beautifully with fresh ciabatta bread, a smear of butter, and a slice of aged cheese.
• With wine: a glass of Lambrusco or Sangiovese complements the savory notes of salame rosa perfectly.
• In recipes: Salame rosa can be diced and added to dishes like frittatas, or even used as a topping for pizza.

Its mild flavor and tender texture make it a crowd-pleaser, appealing even to those who might shy away from stronger cured meats.

Where to buy Salame Rosa

It has been produced for a long time only by Pasquini e Brusiani, a Bolognese artisan butcher opened from 1957 to 2017.

Today you can find it in the most qualified butchers and delicatessen of Bologna in Bologna food markets like:

Simoni
Via Drapperie, 5/2a, 40100 Bologna BO
+39 051 231880
www.salumeriasimoni.it

Artigianquality
Via Santo Stefano, 88, 40125 Bologna BO
+39 051 341494
www.artigianquality.com

Or you can taste Salame Rosa during our Bologna food tours, it's a must we never miss :)

Whether you’re a fan of cured meats or a curious foodie, salame rosa is a must-try delicacy that offers a taste of Bologna’s rich culinary heritage.

Its tender texture, balanced flavor, and artisanal production process set it apart from other Italian cured meats, making it a true hidden gem.

So, why not savor a slice of salame rosa and discover the magic of this extraordinary Italian specialty?

[Photos courtesy of cucchiaio.it]