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salame di turgia
beef sausage from the Turinese valleys
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.
Text © Dana Facaros & Michael Pauls
Image by F Ceragioli, Creative Commons License