Salame di Giora di Carmagnola

For the preparation of Giora salami, different cuts are used (ugly and good, scaramella cover, shoulder cover, and carrè cover) to prepare a mince, to which 25-30% diced pork lard, salt, pepper, spices, and possibly Nebbiolo or Barbera wine are added.
The result is a precious sausage to be enjoyed raw after several months of seasoning.