Salampatata del Canavese

True Salampatata is produced exclusively in the Canavese territory, typically in the autumn and winter season (from September to the end of April).

According to tradition, the mixture - flavoured with salt, pepper, garlic, nutmeg, cinnamon, ground cloves and spices - is stuffed into the natural casing and left to rest for a short time.
It is excellent raw on bread croutons, in omelettes or baked in the oven, no longer than a week matured. It can be stored in the refrigerator.