€16,90
€16,90
Cooked Salam – also known as “salam cheuit” in the Piedmont dialect – is a typical Northern Italian salami made from 100% Italian pork meat from selected farms. It is processed with a traditional mixture of salt, spices, and herbs and then slowly steamed.
Its delicate flavour, given by the moderate presence of fat and light salting, makes the Cooked Salami is suitable for every palate and easy to digest. This salami is characterised both by the light-red colour tending to pink and its particular taste given by the casing and the spices used.
Italian pork, salt, flavourings, dextrose, sucrose and spices. Antioxidant: E301. Preservative: E250
Italian pork, salt, flavourings, dextrose, sucrose and spices. Antioxidant: E301. Preservative: E250
HOW TO FULLY TASTE IT
It is ideal to be cut into thick slices and eaten at room temperature to taste it at its best and fully perceive its characteristic aromas.
Cooked Salami is also known for its versatility. In fact, it can be cut into small dices to make the aperitif more pleasant or cut into thin slices and served with fresh cheeses as an appetizer. It can also be cut into thick slices and grilled with seasonal vegetables, used as a filling for sandwiches, or served with sauerkrauts. Given its origins and features, Cooked Salami can be found in many traditional Piedmont recipes, such as Frittata Rognosa and Russian salad “alla Piemontese”.
It is excellent with a good red wine such as Cisterna d'Asti DOC, known for being made with fragrant and perfumed Croatina grapes.
PROCESSING STEPS
Cooked Salami was once prepared using discarded parts, but nowadays it is produced with selected and quality cuts. The traditional processing involves a stuffing phase in a particular casing called “tascone” (big pocket) which allows the production of large pieces, typical of Cooked Salami. The processing is similar to the one employed for cured salami, but after being ground, stuffed, and hand-tied, the fine pork meat is cooked at 70°C for about 8 hours. Afterwards, it is left to cool and marinate and then vacuum-packed so that it maintains its organoleptic qualities unaltered.
HISTORICAL BACKGROUND
Cooked salami is a typical product of the popular gastronomic culture of Piedmont. In fact, it was the main ingredient of the "merenda sinoira", the packed lunch eaten by farmers after a day of hard work in the fields and vineyards of Piedmont. This salami is the symbol of the typical conviviality of past times since it was eaten in company with a good glass of local wine.
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