The end of the line for aged dairy cows in Piedmont. This soft salame, with spices, garlic, red wine, lardo and maybe pancetta added, is the speciality of the Valli di Lanzo, near Turin. Rare among salami, it can be eaten raw as charcuterie or spread on bread, or cooked, with polenta or potatoes, or with borlotti beans in a panissa.
Also known as salame di giura or salame di giora.
Images by: F Ceragioli, Creative Commons License