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 certainly an easy task. Piedmontese meats, cured meats, 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 here are also great dishes vegetarians! Try to believe it.

Now let’s prepare the virtual shopping list:

"Vitel tunè"

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 Carrù - Un secondo piemontese

Red meat has many detractors but also many admirers! Let’s say if you’re not vegetarian then this dish is absolute

institution to taste! It’s boiled meat. What meat! They are normally 7 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 all the flavors.

In homage to this dish was born a fair very well known and appreciated: 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. In 1999 the “Cappone di Morozzo” was declared Slow Food Presidio, indeed it was the First Slow Food Presidio! It was 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. Morozzo is a small village where this delicious cockerel is bred, with tender and tasty meats.

The Cappone is enjoyed boiled, in a salad, roasted, or in the sauce. There are many recipes, both traditional and innovative, 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 the breeding of pork. Cooked salami was used to use less valuable cuts. It tasted with 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

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Langhe Roero Monferrato cuisine