There are people who prefer it as an hors d'oeuvre and others who rather enjoy it stuffed into a freshly baked sandwich, perhaps paired with a good glass of wine. A delicacy that comes from afar, unjustly considered the poor cousin of traditional salami: a recipe handed down in farms and which was once prepared with the less noble parts of pigs. This is ""Salame Cotto"" (cooked salami), a must-have on Piedmontese tables and which today is made using the lean parts of the pig and in particular the shoulder and other trimmings. It is minced not too finely and other fatty parts (such as lard and bacon) are added, then salted and flavoured with spices and wine. Little known in other regions, it is a real delicacy that can be easily identified at first glance by its rather large diameter (between 10 and 20 centimetres) and especially by its light red colour, with a pinkish hue. It has a very special, delicate, fragrant taste and there are many recipes that are enriched with this cured meat. Acknowledged as P.A.T., it is produced according to strict specifications drawn up by the Consorzio Salumeria Tipica di Cuneo (Cuneo Consortium of Typical Cured Meats), which only uses fresh meat from pigs slaughtered at over 9 months of age. Moreover, lean meat must be 80% of the total and fat only 20%. Similarly, in Monferrato, the ""Salame Cotto Monferrato"" project is in the process of obtaining the PGI quality mark.
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