PIEDMONT MEATS: But also Poultry meat and Salami!

Piedmontese meats:

Talking about Piedmont and its territory is always a great pleasure. But talk about its gastronomy and one of its excellences and indeed an easy task. Piedmontese meats, cured meats, and poultry are the backbone of a great choice of dishes typical of our region.

The Piedmont region, from a gastronomic point of view, is, in fact, one of the richest and most varied in Italy: the quality of meats, the variety of vegetables, the various types of cheeses, egg pasta, the fragrant truffles, and, Dulcis in fundo, the wines, are cornerstones of the Italian food and wine tradition.

Let’s say that Piedmont is a region that loves all kinds of diets and cooking. Even if I talk about meat and I will list its merits and choice, you should know that there are also great dishes vegetarians! Try to believe it.

Now let’s prepare the virtual shopping list:

"Vitel tunè"

Piedmontese meat: Fassone

Thin slices of veal with oil, lemon and parmesan shavings

In Piedmont, the breed of cattle known as Fassone di Razza Piemontese is the most widely valued meat, sold and raised.

Over the years, this type of meat has crossed Piedmontese borders and has established itself as a Made in Italy excellence. It is the meat of extraordinary tenderness, lean to the right point, with fascinating nutritional and taste qualities.

The dishes in which its taste and characteristics will be enhanced are the tagliata, just seared a minute or so on each side, and then the skinny slices raw with salt, pepper, and a drizzle of oil … perhaps with a grating of truffle!

In my family, my grandfather loved “raw meat salad”: ground or knife-beaten meat dressed with garlic slices, excellent oil, salt, and pepper. I would add, to the dish, a few drops of lemon! Let it sit for about ten minutes for the garlic to release its scent and taste, and then serve.

BRA SAUSAGE

Salsiccia di Bra

Bra’s sausage, called “sausage” by us locals, was born to meet the need of a part of the Jewish population, residents in the bra area, who could not and wanted to consume sausages derived from pigs. It was in fact totally produced with beef. Currently, production involves 15% of pork belly along with lean beef. It is very tasty and tasty and is consumed both raw and cooked. There is a conservation consortium for butchers who produce this excellent product in accordance with a disciplinary. But everyone manages to give it a special touch and make the final flavor unique and characteristic. Absolutely to try!

CARRU'S BOILED MEAT

Bollito-di-Carru-e1549437303154

Red meat has many detractors but also many admirers! If you’re not vegetarian, this dish is an absolute

institution to taste! What meat! It’s boiled meat. They are usually seven pieces, even details such as the head or poor as the “scaramella.” But to make this dish a riot of flavor are the various accompanying sauces. From the “bagnet verd” to the “cugnà,” find space for all the flavors.

In homage to this dish was born a well-known and appreciated fair: the Fair of the Fat Ox. In December every year, this dish is celebrated with a non-stop day (it starts at dawn!) in which dozens and dozens of volunteers turn to prepare and serve the Carrù Mixed Boil. Here are some details

MOROZZO'S CAPPONE

Morozzo's Cappone

Another specialty of the province of Cuneo is the Cappone. Morozzo is a small village where this delicious cockerel is bred with tender and tasty meats. In 1999 the “Cappone di Morozzo” was declared Slow Food Presidio. Indeed it was the First Slow Food Presidio! It wanted to promote this excellent product to support the economy of a country that has always been a link that gives its name to this animal and the related fair.

The Cappone is boiled in a salad, roasted, or sauce. There are many traditional and innovative recipes; I know we find it the protagonist. It’s worth the trip!

COOKED SALAMI

slices of typical Piedmontese cooked salami

Cooked Salami is born from a peasant tradition and charcuterie linked to pork breeding. Cooked Salami was used to use less valuable cuts. It tasted like spices. The best cuts, in the past, were for hams and raw Salami. While cooked, Salami and cotechino were born to satisfy the saying: pork is thrown nothing! Today the Cooked Salami in Monferrato is prepared with fine and first-quality cuts but maintains the traditional preparation technique. There is a consortium that protects the authenticity of the recipes used and promotes the product: here, the indications

Guide Langhe Roero and Monferrato

Next chapter

Langhe Roero Monferrato cuisine