Potato Salami

Potato Salami
Potato salami

A local product of Canavese and Biellese areas, it was one of the most classical devices to increase the food at the disposal of the families living in the countryside. Traditionally it was prepared the day in which the pig was killed and it still maintains its seasonality: it is produced between October and March, before the potatoes start to ferment.

The Producers
  Paola e Livia Giovannini
Others - Noasca (TO)
  Marco Jeantet
Agricultural Holdings - Cogne (AO)

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