Prosciuttello dell'Alta Valle di Susa The recipe is taken from an old mountain tradition; before salting, the leg of pork is boned, peppered and treated with a mixture of chopped herbs: marjoram, basil, parsley and juniper and then marinated in white wine for 20 days....
Mustardela della Val Pellice Mustradela is a sausage made from poor and genuine ingredients, and is one of the typical products of Waldensian cuisine. It is a tasty black pudding to be eaten fresh, cut into slices and accompanied by bread, or sautéed with...
Salame di Turgia Turgia salami is the most popular salami in the Lanzo Valleys; it is made from the meat of cows that are no longer productive, and therefore destined for slaughter, and with the addition of pork lard, salt, pepper, nutmeg, other...
Salame di Giora di Carmagnola For the preparation of Giora salami, different cuts are used (ugly and good, scaramella cover, shoulder cover, and carrè cover) to prepare a mince, to which 25-30% diced pork lard, salt, pepper, spices, and possibly Nebbiolo or...
Salampatata del Canavese True Salampatata is produced exclusively in the Canavese territory, typically in the autumn and winter season (from September to the end of April). According to tradition, the mixture - flavoured with salt, pepper, garlic, nutmeg...
