Daniele96
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In Piedmont in the past cows were one of the most important resources for countryside areas. Veals were used for meat and cows to make milk wich was used make cheese. When the cow was too old to continue to work it was slaughtered and used to make salami of "turgia" (in our dialect turgia means old cow).
To make them I use the part of the leg or the chest mixed with fresh pork belly, salt (3%), pever and red wine. Cow salami must be eaten when they are fresh yet (about 3/4 weeks minimum but not more than 2 months)
To make them I use the part of the leg or the chest mixed with fresh pork belly, salt (3%), pever and red wine. Cow salami must be eaten when they are fresh yet (about 3/4 weeks minimum but not more than 2 months)