Photo: Wikimedia Commons
Founded in 1993 to raise funds for the village, this festival is dedicated to salama da tai — a lesser-known cousin of Ferrara's famous salama da sugo, but eaten raw and thinly sliced, traditionally with melon, after at least six months of aging. Made entirely by hand by local volunteers from lean pork, pancetta, and prosciutto fat, seasoned with sea salt, cracked pepper, and garlic, and soaked in white wine before curing. Featured on Rai 1's Camper program for its 30th anniversary in 2025.
