Cooked salami

The cooked salami is a mixture sausage of pork and fat, following a traditional Piedmont’s recipe. Real delicacy, it’s rarely found in the rest of Italy and is completely unknown abroad.

Cylindrical in shape, the size is not always the same: it can weigh up to 3-4 kg. The slice is compact and homogeneous, pinkish red, with the fat in the form of lard or minced. The intense aroma is strongly influenced by the various ingredients used in tanning.

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Trivia: once the pig was slaughtered in the period between November and Easter: modern refrigerators did not exist, so preparing sausages was the only way to preserve the meat of the pig.

In ancient Rome, to preserve the meat of the pig they proceeded essentially salting and smoking. In “The Art of agriculture” by Columella, a famous agronomist, there is a section dedicated to slaughter and salting pork.