Trentino Alto Adige


The “coiga” is a kind of salami whose composition is one of the numerous examples of the matching of a poor product with a richer one as a way of increasing the amount of food in an economical way.

This is a salami with a base of pork meat and an addition of turnips, as well as the traditional spices. The resulting mixture is put into the classic intestine casing, smoked for a few days and the salami is then left to age for a number of months.

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