While it could not be absent from tables set for grand occasions, it was also an integral part of those frugal meals that farmers ate when the working day began at dawn and ended late in the evening. Salame Piemonte has an ancient tradition and every slice tastes like the essence of this land: it tastes of work and dedication.Delicious and tasty, the absolute protagonist of modern afternoon snacks and hors d'oeuvres, Salame Piemonte PGI is produced exclusively in the region according to strict production specifications that define the processing stages and traceability of the whole chain, from pig breeding up to marketing and selling.With its delicately spiced flavour, Salame Piemonte PGI first appeared along the Salt Road and then spread throughout the region. The official recipe dates back to the mid-19th century: it was actually Giovanni Vialardi, head chef of the House of Savoy, who first noted down the technique for preparing a pork salami very similar to the one that has come down to us. At that time, in fact, the chef had already given instructions to add a glass of excellent Barbera to the meat mixture. The recipes grew in number over the years, but Piedmontese red wine (Nebbiolo, Barbera and Dolcetto) remained a consistent feature, while the choice of spices and herbs (first and foremost, garlic and cloves) was left to the sensitivity of the charcuterie maker.
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