Piedmontese Meats
Talking about Piedmont and its territory is always a pleasure. And when it comes to its food and some of its finest specialties, there is certainly plenty to say. Piedmontese meats, cured meats and poultry are at the heart of many traditional dishes from our region.
From a culinary point of view, Piedmont is one of the richest and most varied regions in Italy. The quality of its meat, the variety of vegetables, its many cheeses, fresh egg pasta, fragrant truffles and, last but certainly not least, its wines are all cornerstones of Italian food and wine tradition.
Piedmont really does have something for every taste and every style of eating. Even though this page is all about meat and its many specialties, vegetarians will also find plenty of excellent dishes here. Come and see for yourself!
Now, let’s prepare our virtual shopping list!
Piedmontese Beef: Fassona
In Piedmont, the Piedmontese cattle breed known as Fassona is the most widespread and one of the most highly prized local meats.
Over the years, this exceptional beef has become famous far beyond Piedmont and is now considered one of Italy’s finest food products. It is remarkably tender and naturally lean, with excellent nutritional qualities and a distinctive flavor.
One of the best ways to appreciate it is as tagliata, quickly seared for just a minute or so on each side, or sliced very thinly and served raw with salt, pepper and a drizzle of good olive oil… perhaps topped with freshly grated truffle!
In my family, my grandfather loved what we called “raw meat salad”: minced beef or beef finely chopped with a knife, seasoned with thin slices of garlic, excellent olive oil, salt and pepper. He would leave it to rest for about ten minutes so that the garlic could release its aroma and flavor before serving it. I always added a few drops of lemon juice to mine!
Bra Sausage
Bra sausage, locally known as salciccia, was originally created to meet the needs of the Jewish community living in and around Bra, whose religious traditions did not allow them to eat pork products. For this reason, it was originally made entirely from beef.
Today, the recipe includes around 15% pork belly together with lean beef. It is extremely flavorful and can be eaten either raw or cooked.
There is a consortium dedicated to protecting Bra sausage, bringing together butchers who produce it according to strict traditional standards. Each butcher, however, manages to give it a slightly different touch, creating a distinctive and unique flavor.
Definitely one to try!
Carrù Bollito Misto
Red meat has its critics, but it certainly has plenty of devoted fans too! If you’re not vegetarian, this is one traditional Piedmontese dish you really should try.
It is, quite simply, boiled meat. But what meat!
A traditional bollito misto usually includes seven different cuts, some quite unusual, such as calf’s head, and others traditionally considered humble cuts, such as scaramella.
What really turns this dish into a feast of flavors, however, is the selection of sauces served alongside it. From bagnet verd, the traditional Piedmontese green sauce, to cugnà, the local grape must preserve, there is a whole world of flavors to discover.
This dish is celebrated every December at the famous Fiera del Bue Grasso, the Fat Ox Fair in Carrù. The town dedicates an entire day to this local tradition — starting at dawn! — with dozens of volunteers taking turns preparing and serving Carrù’s famous bollito misto. Find out more about the event here.
Morozzo Capon
Another specialty from the province of Cuneo is capon. In 1999, the Morozzo Capon was recognized as a Slow Food Presidium — in fact, it was the very first Slow Food Presidium!
The aim was to protect and promote this outstanding local product while supporting the economy of a village that has long been closely associated with both this traditional breed and its annual fair.
Morozzo is a small Piedmontese village where these prized birds are raised for their tender and flavorful meat.
Capon can be enjoyed boiled, in salads, roasted or served with sauces. It stars in many recipes, both traditional and more contemporary.
It’s worth the trip!
Cooked Salami
Salame cotto, or cooked salami, comes from Piedmont’s traditional farming and pork-butcher culture. In the past, it was a way of making use of the less prized cuts of pork, flavored with spices, while the finest cuts were reserved for prosciutto and traditional cured salami.
Cooked salami and cotechino were perfect examples of the old Italian saying that when it comes to a pig, nothing should go to waste!
Today, Salame Cotto del Monferrato is made using high-quality cuts of meat while still following the traditional production method.
A consortium in Monferrato protects the authenticity of the recipes and promotes this regional specialty. You can find a description of the product here: Salame Cotto del Monferrato.
Would you like to taste these specialties for yourself?
Join us for a food and wine weekend in the Langhe or treat yourself to a Barolo tasting with a traditional Piedmontese lunch. We’ll introduce you to some of the best local flavors, with great wines, authentic food and genuine Piedmontese hospitality!