Piedmont flavored salami – This is the products defined Monferrina Lift trucks – Salame del Monferrato – S. Val Borbera – al Barolo – truffle – Val Curone – Rose, because the Piedmont has a flourishing tradition of production of pig salami, sausages, tied with string and sizes. We use lean cuts of meat and fat, with fine and coarse grinding of the paste. Detail is typical tanning with the use of typical wines of the places of production and adding herbs and spices, garlic and truffles. Products in all areas of Piedmont, in different ways.
Bale’d Aso (also: Bale’d Luc) – Singular sausage meat encased in a “pocket” of rind from cook, are quite similar to the knuckle. Once they were made with donkey meat, the dough is now mostly beef and pork. Specialty Monastero di Vasco (CN) and Monregalese in general.
Pork Salami, Donkey, Beef
A charcuterie tradition of Monastero di Vasco, common in the Piedmont province of Cuneo, is the Bale d’Aso, dialect for donkey balls. And ’round a sausage shape, similar to a knuckle, and consists of a coarse mixture of meat of various species, and whose hand-sewn shell is the tripe of cattle.
salami sausage casings in the rectum of the pig intestines, once typical in Langa.
Pork Salami or Veal
classic dishes of traditional Piedmontese feet pork (or veal) boneless, cut into strips, the strips obtained are breaded and fried served.
Salami cooked pig’s head flavored with celery and carrots, wrapped in pig’s stomach. Specialties in Santo Stefano Belbo (CN).
Specialty artisan Ossola made with fine cuts of beef, salted, marinated and flavored (with pepper, cinnamon, cloves, thyme, rosemary, bay leaves, sugar and white wine). The bresaole are therefore covered by gut. Winter production. Along the Ticino also produces a bresaola of horse or bresaola of deer.
Traditional salami of the northern province of Novara, produced during the hunting season from the finest cuts of leg or shoulder of the deer.
sausage typical of Valle di Susa – meat and pork fat, with added spices and flavorings. This is a large sausage in fact, reached in the past five kilograms. It is currently used with of considerable diameter casing.
Italian salami cacciatore, sausage seasoned small to eat raw. Often it is packaged in “necklaces”. Spread almost everywhere in Piedmont. Barolo (CN), Borgomanero (NO) in Castellazzo Bormida (AL) are served with cacciatorini Barbera. In certain areas are also eaten cooked. In some areas of the Piedmont are called sausage cacciatore. The butcher Turin Giuseppe Lancia, administrator of the Royal House, in the nineteenth century claimed: “This sausage cacciatore is one of the most appropriate preparations for travelers and hunters.” Scored recently, the DOP recognition, awarded to those products with Protected Designation of Origin.
Lean cuts of beef dried – of Brown Swiss local – places to marinate for ten days in a dressing of red wine, Marsala, salt and pepper, herbs and spices over the marinade is to carry out drying ‘air and a few days before the sale went into white flour. Typical product of Verbania
Carne di Melezet
Piedmont Veal Salted chunks of meat; conserved for months in a savory brine.
Ciccioli (di maiale o d’oca)
Pork Salami or goose
Cracklings (pork or goose). Small pieces of crispy fried pork which are obtained by dissolving the fat of the bacon and lard to obtain.
Cios (salame del cios)
Cios (Cios salami). Bagged raw paste calf intestine blind. Too much cheese, the dough is soft. Specialty of Calosso (AT).
Gooseneck. It ‘s a typical sausage stuffing made with meat and goose fat flavored the neck skin of the same animal. It may be raw or cooked. Plain Rice; Novarese; Lequio Tanaro (CN).
Coppa (also capocollo) – It ‘s one of the best parts of pork: fresh, gives chops, loins and fillets, whole is known as “sandwich”.
Pork Salami sausage, salami made with pork rind, crushed, mixed with drugs and sausage in large intestines. We eat cooked and sliced (typically served with mashed potatoes or lentils). Ubiquitous throughout the Piedmont. Specialties of Cocconato (AT).
Cotechino alla grappa
a specialty of a delicatessen in Serralunga di Crea (AL).
Cotenna o cotica
Rind. It ‘s made of pig skin. Processing, usually ends in cotechino or rarer “salami rind. In itself, it is considered an important element to give flavor to some dishes. And ‘necessary, for example, in “tofeja” Canavese. The rind is prepared in the so-called Piedmont priest.
Doganeghin or Luganeghin
Synonym quite common for “sausage”.
Big pancake stuffed with salami or cheese. Typical of low Alexandria: Grondona (AL).
Name of Novara liver mortadella .
It is a seasoned meat sausage, obtained by processing the whole fillet of pork, salting and subjected to macerate in the wine Barolo DOCG which absorbs the flavor.
Fillet kissed. Two pork fillets combined with pasta and cheese with sausage, is served sliced very thin. (Invented and patented in the first half of the twentieth century by Romeo Malo of Ponzone d’Acqui). Acqui Terme (AL); Ponzone (AL).
meatballs made of black liver, lung, various offal, fat and carnetta throat, mix and wrapped omentum.
Prepared with pork, variously seasoned and cooked and flavored. Traditionally it should be bagged or put into the bladder of the pig in the box with its own jelly. It is eaten cold, sliced. Traditional in Roero Canale d’Alba (CN).
Name of Piedmont Ciccioli (Greaves).
the dialect of goose salami. Novarese.
Lard. It ‘s the subcutaneous fat of the back and abdominal walls of the pig, marketing pieces, with or without the hide. It can be fresh or preserved in salt (with salting is reduced to about one third of its weight) also smoked or variously flavored with spices, juniper, herbs. It is eaten raw in slices, it melts to fried and fried, but was once used primarily as a condiment. Widely used today almost everywhere in Piedmont. Specialty of Cavour (TO).
black bacon. Specialty of Banchette (TO).
The Cooked tong of Beef is produced in different areas of Piedmont, in particular in the north west.
(or sirloin) – This is the part of the pig carcasses, which includes one of the loins, with all the dorsal side (ribs and thigh or shoulder). In some areas of the Piedmont the most meaty loin is seasoned and treated, fresh, like a sausage. Novarese.
salami with a paste made by mixing different kinds of pork, bacon, spices, pepper and red wine. Typical Cannobio (VB), where you eat (and you can find), especially in January.
Marzipan. It ‘s a pudding made from pig’s blood, milk, bacon, bread crumbs, spices, garlic, wine, all stuffed into the casing of the same pig. Almost exclusively to family production (in winter). It is eaten roasted or boiled. Even with beaten egg and panpesto breaded, then fried. Novarese.
It ‘s the name of “bacon” in Langa.
(magroni di capra) – Meiron `d crava (Magrone goat). Pieces of goat meat preserved in brine and smoked. They are eaten boiled. Salami poor in the process of disappearing. The tradition is dying out even in Mondovi (CN) and other centers of Monregalese.
It is a mixture of pork and bacon, pressed, not bagged but covered with a layer of black pepper and rye flour.
chamois, cattle, sheep or goat
Dried beef, meat and kept dry (sometimes) smoked, often flavored with juniper berries, bay and mountain herbs.
The liver mortadella Cotta is produced in Novara and Vercelli, particularly in hilly areas of low Valsesia.
Mortadella of raw liver, or fidighina is produced in the provinces of Novara and Vercelli, particularly in hilly areas of low Valsesia.
Pork Salami liver sausage, Val d’Ossola (VB).
ancient traditional salami, spread mainly in Monferrato, but also in neighboring regions. Caltignaga (NO).
Monferrato sausages made with the best parts of pork, mixed with old wine Barbera, aged at least six months. And ‘likely, given the name, which in times past was the mixture of meat mule or donkey. Monferrato in general, Serralunga di Crea (AL).
The Mustardela is produced in Valle Pellice in Chisone and Val Germanasca (Turin) in winter.
Manufactured meat about one pound of weight, the name derives from the spoon and is flavored with herbs, berries and spices, is a product consumed cooked and wrapped in the net. Traditionally enjoyed with apple chutney.
Bacon (also streaky). It ‘s cut of pork (rind, fat and lean) that corresponds to the belly. Often ends in chopped bacon and sausage, salami, but is also prepared himself in this case has mostly rolled up on itself (with or without rind) and seasoned with salt, pepper and spices. It can also be flavored with herbs and flavors. It is eaten raw, sliced. Spread almost everywhere. Specialty Bruno (AT).
Pancetta drogata di montagna
Doped Mountain Bacon.- It ‘s a variation on traditional valleys Novara bacon is cured with spices, garlic and even grappa. High Novara Verbano, Ossola.
Petto affumicato d’oca (o di anatra)
goose (or duck)
Smoked breast of goose (or duck). It looks like a tiny boneless hams, obtained precisely breasted goose. It keeps well and is consumed, raw, sliced thin. It ‘still found today in the so-called Plain of Rice, especially in Lower Novarese.
It ‘s the young pig, not fat, yet often dairy, baked or roasted whole on the spit flames. Typical of central Italy (Marche, primarily but also Umbria, Abruzzo and Emilia Romagna) is rare in the tradition of Piedmont, where pigs were fattened and slaughtered instead pushed until after one, two, sometimes three years. However, Casal Cermelli (AL) in late August, it celebrates a festival of pork.
They say the piece of rind to flavor a soup or cooked a special dish (for example, “tofeja” was considered a delicacy, and then usually allocated to the householder or visitor most important of the table, which was often just the priest.
The transformation of the thigh (or shoulder) of pork ham is widespread in the Piedmont region, both artisanal and industrial, even if they have achieved worldwide fame primarily hams Emilia, Veneto and Umbria. Few know that most of the hogs that yield the most famous hams are rather own farms in Piedmont. At the local level (in most areas of our region) there is a tradition of preparing special hams, thanks to the kind of animal, tanning, smoking and the possible environment in which mature, acquire characteristics of great value. One of the areas where the art of the ham is more established, even today, and is the Ossola Verbano.
Roasted Ham. Specialty of the Roer: Canale d’Alba (CN).
Production of home-prepared traditional and small groceries, now predominantly industrial. Retrieved from the thigh of the pig and the typical form “to heart.” It is cooked with steam, while in the past took place in boiling water. In some restaurants you can still find a “ham cooked in hay, tasty and fragrant.
This is a ham bone devoid of seasoning, dry salted with sea salt for a fortnight, massage once a day, a typical product of Valle Gesso Cuneo.
It ‘s a ham produced from fresh pork legs. The thighs trimmed, free of the foot. The seasoning is ten months of work, dry salted and dried, wetted with salt, the salt you add small amounts of split black pepper and vinegar, mixed with spices. Takes place after drying cold product with seasoning in environments with ventilation. Ham product throughout the province of Cuneo and the provinces of Turin and Asti.
Ossola ham. The pig’s leg (with or without cuff) is cured with salt, garlic, bay leaves, rosemary, thyme and other herbs, a tradition that is lost in time. The process still follows the seasonal rhythm: These hams are prepared only in winter. Ossola Verbano.
Manufactured by pig thigh deboned before salting. A very special trimming ensures covering all the meat with rind, dry salting, drying and pressing, wash over you make a rest and maturation of 15-16 months. Production in Alta Val Susa – Turin.
Prosciutto d’oca (o di anatra)
goose (or duck)
goose (or duck) ham. It ‘s the little leg goose (or duck) salted, spiced, air dried and sometimes smoked: as a regular pork ham. Plain Rice; Novarese; Lequio Tanaro (CN).
mountain ham from Vigezzo Valley. It ‘s a smoked ham from legs of heavy domestic pigs. Cured with sea salt, spices with pepper, cinnamon and cloves. The dough for the curing that occurs with manual massage, also contains garlic. The processing steps are washing, drying and smoking. Finally, seasoning with juniper wood. The production area is the Val Vigezzo.
Salama (or salamà)
salami: the dough is made from lean pork second quality is mixed with lard and seasoned with salt, pepper, cloves, cinnamon and red wine. It is eaten cold. The sausage is typical of many towns of Asti and Monferrato, specialty Calosso (AT).
Garlic sausage. Dough lean meat and fat, with salt, pepper and garlic marinated in white wine. It is packed in the gut and kept often dipped in lard. Specialty Ivrea (TO).
Pork Salami sausage flavored with Barolo wine (or other).
Truffle salami, pork sausage flavored with white truffle. Garlic (AT), Alba (CN).
It is a cooked sausage, cylindrical, more omen of great size, consisting of pork and fat (lard and / or bacon).
It ‘s the most common type of sausage in Piedmont. Specialty Monferrato in general: Aramengo (AT) Castle of Hanno (AT) Cocconato (AT) Oleggio (NO) Rocchetta Palafea (AT). Even in the Roero: Canale d’Alba (CN). Specialty even Novarese (Sillavengo, NO) and Valsesia. There is also a raw soft salami (sausage blind calf intestine), specialty Calosso (AT), called Cios.
Donkey sausage, meat (all or part) instead of pork is ass time this type of sausage, due to the consistency of the park donkey was rather widespread. Today, the donkey salami (because almost no more donkeys, however now excluded from the work farmers) is much rarer and confined to handicraft production in a few centers, and often only for special occasions. Calliano (AT) Grana Monferrato (AT), Vercelli, Pinerolo, Susa Valley, Strambino (TO); Castell’Alfero (AT); Bellinzago Novarese (NO).
Salami fresh pork fat dipped in the same animal and stored nell’orcio clay (“Doja” in Piedmont). In addition to minced meat, lard and traditional spices in the dough is usually added some ‘garlic and second zones, a few glasses of red wine, mostly Barbera. Just packaged salami are left to dry for ten days, then put nell’orcio and completely covered with melted fat pork. The seasoning gives them extra softness.
Salame di camoscio
Suede salami, sausage made with spicy minced lamb suede. It ‘very rare. You can still find here and there in alpine areas. Domodossola (VB).
Salame di capra
Goat salami. The goat at one time contributed to the creation of sausages. Today goat salami is very rare. It can still be found in the area of Lanzo Torinese (TO); Chialamberto (TO); Ossola.
Salame di capriolo
Venison Salami. Rare. Domodossola (VB).
Salame di cavallo
Horse salami. Composed by horse meat mince and sausages. Nell’Albese was considered a delicacy, are consumed mainly Saturday and Sunday. Specialty-old Alba (CN) and Castelletto sopra Ticino (NO); Bellinzago Novarese (NO); Borgomanero (NO) Arona (NO), Cressa (NO); Strambino (TO).
Salame di cervo
Deer Salami. Rare. Domodossola (VB).
Salame di cinghiale
Wild boar salami. Quite common in Piedmont. Specialties in Corio (TO) and Lanzo Torinese (TO) Sauze d’Oulx (TO); Castell’Alfero (AT).
Salame di cotenna
rind salami. The mixture consists essentially of crushed pork rinds. Characteristic of certain areas of the Langhe La Morra (CN).
Salame di mucca
Cow salami cow, sausage made from beef. Alpignano (TO).
potatoes sausage, a typical time of the Canavese and Biella, potato sausage was prepared on the day of the killing of the pig. It ‘a sausage boiled potatoes mixed with pork, seasoned with garlic, salt and pepper. You eat fried or spread on bread. Arises, of course, the continuing poverty of many ancient Piedmont countryside, where every device was valid to try to increase the food available to the family. Banchette (TO), Ivrea (TO), Feletto (TO) San Benigno Canavese (TO), Biella; Canavese.
Salame di testa
Salami head, packed with meat in the head and the cheek of pork, seasoned and baked. Quite common is typical Ossola, particularly of the valley Anzasca.
Salame di trippa
Tripe sausage. It ‘s a sausage in which the dough is made from boiled beef tripe long, blanched and chopped. It is widespread and has gained some notoriety especially in Moncalieri (TO) has always been important beef market.
It ‘s the meat sausage prepared with cow milk unproductive. And ‘typical of Lanzo Torinese (TO); Chialamberto (TO); Fiano (TO); Pessinetto (TO).
Goose salami. The dough is made for one third of raw goose meat and chopped one third of lean pork and one third from fat and bacon wrapped in a normal gut or the skin of the same goose. Its color is clear and tends to be raw or cooked, the dough is added salt, pepper and spices. This differs from the goose salami salami Ecumenical product Lomellina (Lomabardia) only with duck meat and fat-free pork. Typical of lowland rice in Novarese is often called “Graton goose” – Fara Novarese (NO) – Trecate (NO) – Lequio Tanaro (CN) – Vercelli.
sausage typical of Novara and Valsesia.
Domodossola (VB); Druogno (VB); Lanzo (TO); Pasturana (AL). A Sezzadio (AL) are distributed in April the “Festival of Violets.” A Camagna Monferrato (AL): festival “My Cellar” in July.
donkey salamini from Calla (AT); Predosa (AL).
Salamini di capra
goat salamini from Domodossola (VB).
Salamini di Mandrogne
From the name of the village resort of Alexandria: beef sausage, is eaten boiled.
Salamet o Salametto di casa
Home Salami Salamet or home Salametto is a pork sausage Piedmont grade (thigh bone, salted pork), hard fat first class with the addition of flavorings, salt, pepper, red wine and garlic. Feature fresh consumption over 10-15 days of ripening. The meat is minced beef pies stuffed into casings. Production in the Province of Biella.
Beef and pork
Sausage, Beef and pork finely chopped fine, mixed with grease from the same animal, seasoned with salt and spices and stuffed into pork casings minute. It is consumed fresh, raw, but more usually cooked. And ‘short-preservation. Everywhere. Traditional Domodossola (VB) and Saluzzo (CN). Festival in Castelnuovo Don Bosco (AT) with polenta, the Mardi Gras. A Vottignasco (CN) festival in August. Roero usually becomes a particularly high proportion of sausage with veal (also 80%) and pork: Sommariva del Bosco (CN). A “sausage in white wine is typical of Fossano (CN).
Salsiccia di cavolo
Sausage cabbage, in the past only produced leaves of cabbage and pork fat while you are using today, in part, pork. The proportions are third in cabbage leaves only the green part without the central rib of pork fat and meat. Typical production of the City of Mattie TO.
Salsiccia cruda di Bra
Raw sausage from Bra, typical of Bra (CN) and surroundings. It ‘made with veal, spices, bacon, salt, but can be enriched with garlic, parmesan, or even sparkling. Generally the “veal sausage” is eaten fresh and raw, some old butchers sell it no weight, but spans, as before.
Salsiccia al Formentino
Formentini sausage thin, thinner than other traditional sausages, fresh and without preservatives. Contains pork, boneless shoulder, bacon, salt, pepper, cloves and cinnamon, with the addition of Furmentin – white wine, typical of dry sausage production areas – particularly the town of Cossano Belbo (CN). The meat mixture is stuffed into the sausage and goat gut produced is consumed fresh.
Salsiccia di riso
Rice sausage, pork mixed with cooked rice and kept in lard. Typical of Curino (BI).
Dried sausage, Specialty Bra (CN).
Areas of increased production: Alexandria Arquata Scrivia (AL); Baldichieri (AT) Saluzzo, Varallo Sesia.
Blood is the key component of the sanguinaccio (pudding – see below) and enter, especially in crafts and homemade preparations, in many sausages. Cold, is used in soups and also as a condiment.
Black pudding Blood of pork sausage and worked: the pudding is usually eaten fresh, but there are seasoned versions. Now rare, as a rapid disappearance. Domodossola (VB); Ormea (CN); Robilante (CN). In the Piedmont is called Bodin (“budino”).
Sanguinaccio con pane
Bread pudding sausage tend dark products with pig’s blood, dry stale bread, trimming the bacon, garlic, pepper and drugs, all stuffed into casings and sold fresh. And ‘eaten baked, boiled and served with potatoes. Ubiquitous in Piedmont, in the past.
Sanguinaccio con patate
Black pudding with potatoes: tend dark sausages produced with pig blood, boiled potatoes, trimming of bacon, fat, garlic, pepper, salt and drugs, all stuffed into casings and sold fresh. And ‘eaten cooked, boiled. Ubiquitous in Piedmont, in particular Bellinzago Valsesia NO. Traditionally linked to the mountain to the availability of potatoes.
Sanguinaccio con riso
With rice pudding sausage tend dark products with pig blood, boiled rice, trimming of bacon, fat, garlic, pepper, salt and drugs, all stuffed into casings and sold fresh. And ‘eaten cooked, boiled. Widespread in various areas of Piedmont.
small sausage of pork, a traditional time in the Upper Novarese: ate almost exclusively with polenta.
Pork Salami Shoulder preserved, Biella; Masserano (BI).
Stew Donkey, Specialty of Calliano (AT).
Testa in cassetta
from the pig’s head, with spices, stuffed into a natural casing. Produced mostly in winter. Gavi Ligure (AL) and surroundings. Ponzone (AL) Cavour (TO).
Bagged cow’s udder, with salt, mountain herbs, garlic, spices, even her breasts are cooked seven hours, then chopped and wrapped in salami. Today it is very rare, almost extinct. Novarese.
Torta di sangue
Typical household preparation on the farms (especially in the Langhe and Monferrato) on the killing of the pig. The blood of the slaughtered pig just milk and well mixed, is poured into a fried leeks finely cut, everything is cooked in a “bath”.
Trippa di Moncalieri
cattle, goat and pig
salami manufactured with parts stomachs of cattle, goat and pig, pink in color, used sliced. Production typical of the town of Moncalieri TO.
Violino di agnello
similar to prosciutto, from a leg of lamb, seasoned with salt and add salt, pepper, cinnamon, bay leaves and rosemary. Manufactured in the Alps of Piedmont.
Violino di capra
spiced hams obtained, salting and drying the leg of goat. Monregalese; Ossola generally, Domodossola (VB); Masera (VB).
Violino di camoscio
suede thigh and seasoned salt, to be consumed as a raw ham, often the portion of suede used is not shaved, to prove that the product is expensive, comes from the thigh of the chamois. Seasoned with salt, pepper, cinnamon, bay leaves and rosemary. Product not smoked, producing extended to the Alps in Piedmont.
Beef soaked in brine in wooden troughs between layers of mountain herbs and salt, then dried. Rare. It was typical of the Valle di Susa.
Zampini di maiale
Pork Salami feet cooked in boiling water and deprived of hair and nails, are used in soups, or to taste. Bone, are used in traditional Piedmontese cuisine to achieve Batsu (see). A Masera (VB), a specialty: pork feet in brine.
It ‘s a sausage made with pork spicy stuffed boned forelegs in the same animal. Preparation, however, rare in Piedmont handmade here and there. Boves, Canale d’Alba (CN).