Salampatata of Canavese

Fri, 05 Aug 2016 14:58:05 GMT

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 Turin)

FOR INFORMATION:

Producers Association

Of the Salampatata of Canavese

President: Gian Carlo Nobile

Tel. 012520110

Turgia Salami

Thu, 29 Sep 2016 10:30:18 GMT

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 raw or cooked, fresh or aged, as an appetiser delicacy.

Source: Paniere Dei Prodotti Tipici Della Provincia Di Torino (Basket of the typical products of the province of Turin)

FOR INFORMATION:

Producers Association

of Turgia Salami

President: Dr. Andrea Fontana

Via Bianco di Barbania, 30

10072 Caselle T.se (TO)

Tel. 011 9913666

E-mail: fontana@salamediturgia.it

Cured meats

Salampatata of Canavese

Turgia Salami