If it tends to float, it means that during the aging process small air pockets have formed inside the salama which could have made it rancid.

For cooking it is necessary to have a high pot, in order to allow the salami to remain suspended and not to touch the bottom or the walls during the whole cooking process, which can last from four to eight hours (the time depends on the percentage of fat in the original mixture and on the aging time, information obtained from the production process).

In order to obtain this result it is necessary that the binding string is usually supported by a long wooden cooking spoon or ladle placed transversally on the edge of the pot.

Considering the difficulties of traditional cooking, pre-cooked salamina da sugo has been on the local market for many decades, as is already the case, although with a different territorial diffusion, for zampone Modena, cotechino, stinco di maiale and other similar products.

The traditional side dish is mashed potatoes to which is added a spoonful of the red sauce which comes out during the cutting of the salami.

Because of its caloric content it could be consumed as a single dish, even though, in certain occasions, it is customary to include it in a complete meal which includes some of the most famous dishes of Ferrara's cuisine such as cappelletti, or desserts such as pampepato, torta tenerina, torta di tagliatelle or zuppa inglese.

[6] The Sagra della salamina da sugo al cucchiaio is held between the end of September and the beginning of October in Poggio Renatico, in Madonna Boschi.

[8] The Campionato mondiale della salama da sugo is held in the second half of February in Fiscaglia, organized by the Cultural Center ANCeSCAO Il Volano, in Migliarino.