Salame di Turgia


Salame di Turgia – F Ceragioli CC BY-SA 3.0

The salami di Turgia is produced with the most valuable parts of the cow’s flesh.

First of all, the meat is defatted by removing parts of the excess fat and cut into cubes, the second ingredient is the pork bacon can be replaced by bacon. If the bacon has to be 30% of the weight of beef, while the fat percentage drops to 25%.

Once cut into cubes also bacon / lard proceed with the shredding taking place both in roughly chopping.

At the same time offers of ‘garlic wine bath and prepares a mixture of salt, pepper, natural flavor and potassium nitrate (as required by law).

Once the beef and bacon / pork fat were ground are mixed so as to perfectly mix the chopped and added spices.

The first wine to be united to ‘mixture is filtered to remove the’ garlic flavored wine has in the meantime and do not constitute part of the ingredients of salami swells.

He then added the wine and mix well together and then place it into the ‘filler.

This latest is a simple machine that pushes the’ dough out into a funnel from which the salami paste that is bagged or collected in the “gut” (sausage skin).

As the dough and fill out the “guts” that remains is to scan the sausages with a light finger pressure on “gut” doing the same tie a knot between a sausage and more.

The sausages are carefully produced by hand, just like the beginning of ‘eight hundred

A bit of history

In the apse of the parish church of Groscavallo, a small town placed near the end of the Val Grande di Lanzo Valleys, in the province of Turin, you can admire a fresco painted by Andrea Gastaldi century. It depicts Mary Magdalene at the foot of the Nazarene, in the second floor, a table spread and numerous other figures. On the right stands a servant bearing a tray from the content at least unusual: it was depicted as a beautiful piece of salami, a typical product of the Valli di Lanzo, but certainly not uncommon for a painting of this kind and, above all, a canteen like the one Jewish. In reality it is a reminder to the profession of those who financed the construction of the fresco, or a family of butchers of the place (Bonci and sock, Lanzo another point of view, GS Publishing, 1999).

This is to be noted that even then was widespread and appreciated the art of making sausages in the Valli di Lanzo and Canavese near.

“Born for the pig dell’insaccato the technique – which has represented the safest method of storage for meat – has grown in Piedmont to other animals, so in the Valli di Lanzo was born SALAMI Turgo, prepared with the meat of the cow milk that has not had calves, and unproductive. ” So Sandro Doglio defines the salami swells, and it does certainly more than appropriate. For it swells in Piedmontese cows means a sterile, now reached the end of his career production or a dairy cow that gave birth to calves.

The sausage has a double origin swells.

The first, oldest, can be traced back to the need for the peasants, not to waste the meat of farm animals, even if just fine.

The second, more recent, comes from the need to use all of butchers meat at a time when refrigerators were not yet have further developed as today.

These sources are inserted in a context of production of sausages well established in the Lanzo Valleys and Lower Canavese, although the production itself was not so impressive as in other places of Italy.

The sausage is then swells been subject to changing tastes, but nevertheless always present on the tables of consumers, and thus entering a part of the tradition, as it continues to be produced routinely by the majority of butchers and delicatessens in the area .

The meat they use now is no longer “waste”, but meat of choice, the producers have refined techniques, as it should be, but the current recipe has remained roughly the same as the old one.

The inhabitants of the Valleys of Lanzo and Basso Canavese are fond of this sausage, featuring the local cuisine and in this sense, the swells salami is a typical and traditional.

For further and more detailed information, consult the Thesis by Andrea Fontana sausages typical of Piedmont, with particular reference to low and the Valli di Lanzo Canavese (Turin 1999),
and the book always Andrea Fountain and El-Salam Turgi Publisher Garbolino, Cirie (TO) 2003.