Meats and Cured Meats
Piedmontese beef: excellent quality meat
Another exceptional product of Langhe is Piedmontese Beef, one of Italy’s most prized meats. Valued for its tenderness, low fat content, and high nutritional quality, this meat forms the basis for iconic dishes of Piedmontese cuisine, such as battuta al coltello, bollito misto, and brasato al Barolo.
Battuta di Fassona
Battuta di Fassona is a symbol of Piedmontese cuisine, made with raw Fassona beef, a native breed. It is finely chopped with a knife and dressed with olive oil, salt, and lemon, highlighting the meat’s quality. Some versions include truffle shavings or a light mustard emulsion. Fassona is known for its lean, tender, and flavorful meat.
Bollito misto
Bollito Misto Piemontese is a rich and hearty dish made from various cuts of beef and pork, accompanied by vegetables and served with traditional sauces like bagnet verd and bagnet rosso. The slow cooking of the meat in seasoned broth makes each bite tender and flavorful. It is a dish often prepared during the winter months and for festive occasions.
Brasato al Barolo
Brasato al Barolo is one of the most iconic dishes of Piedmontese cuisine. The meat, usually a premium cut of Fassona, is marinated for a long time in Barolo wine with spices and herbs, then slowly cooked until it is extremely tender. The result is a dish with an intense and enveloping flavor, ideal to enjoy with polenta or mashed potatoes.
Salami: authentic traditional flavours
Alongside the cheeses, local cured meats deserve a place of honor. The Salame Cuneo IGP, Salame al Barolo, and Salsiccia di Bra, a specialty of raw beef, are perfect examples of the mastery of Langhe butchers.
Salsiccia di Bra
Salsiccia di Bra is the only Italian sausage that can be eaten raw. Made from lean veal and spices, it has a delicate flavor and is often served fresh with bread and red wine from Langhe. Its origin dates back to when the local Jewish community requested a product without pork, and it remains one of Piedmont’s most appreciated specialties. In some versions, Barolo wine is added to the meat and spice mixture.
