Cured meats

Salampatata of Canavese

In the Canavese one of the most typical and characteristic salamis of the Winter season is the “Salampatata”, a soft pork meat based sausage (present not less than 50%), lard, boiled potato and spices. This flavourful salami is eaten fresh or after a brief ageing, raw (sliced or spread on toasted bread) along with the eggs in the frittata or in the oven.

Source: Paniere Dei ProdottiTipici Della Provincia Di Torino (Basket of the typical products of the province of …

Turgia Salami

A particular sausage of humble origins has always belonged to the century old country food tradition of the Lanzo valleys and their territory. It is the popular Turgia salami, obtained using meat from cattle that is no longer productive and therefore destined to slaughter, adding pork lard, salt, pepper, nutmeg and other spices, garlic and sometimes local red wine. Today this flavourful “poor” food has become a researched delicacy to be rediscovered and savoured …