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, cinnamon, ground cloves and spices - is stuffed into the natural casing and left to rest for a short time.
It is excellent raw on bread croutons, in omelettes or baked in the oven, no longer than a week matured. It can be stored in the refrigerator.