Potato Salami
Potato Salami
Potato Salami
Preparation of the Potato Salami
Potato Salamis hung to dry | Definition
It is a sausage based on boiled potatoes and pork meat. In some areas of Biella, some blood is added in order to obtain a pink-colored product. Sometimes it is also called "salampatata".
- Processing Method: Potatoes are boiled. The product is seasonal (October-March) because new potatoes are not suitable to prepare it; moreover, the product is very delicate and doesn't like warmth. Meat scraps are minced together with potatoes and aromas.
Once ready, the product must be consumed fresh within 5-6 days, or dry within 15 days. Each salami weights about 1 hectogram.
- Production Area: The product is characteristic of the whole Canavese area, from Dora Baltea to Stura di Lanzo and some areas of Biellese.
- Legislative Protection: Potato salami is classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
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Aree protette Po Piemontese
(Piemonte)
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