Parco Naturale Regionale del Beigua

Both cooked and raw salami are cold meats prepared by hand according to the traditional recipe of the Sassello area.
Cooked salami, that is stuffed inside the intestines of a cow, is prepared using the less noble parts of the pig and then boiled. On the other hand, the raw salami mixture, consisting of 80% lean meat and 20% fatty materials, is stuffed inside the intestines of a pig and cured for several months. During the maturing period, the blend of herbs gives these delicious salami their unmistakable flavour.