Salame di patate (Italian cuisine) : The Salame di patate or salampatata (salami of potatoes) is a delicatessen traditional Italian product recognized as a traditional agri-food product (PAT).
It is a specialty of Piedmont, where it is produced especially in Canavese and in some areas of Biellese.
This product has also been awarded the Denominazione communale d'origine (De.co.: communal designation) label.
Preparation: The sausage is prepared with potatoes porridge to which we add by mixing them, using a chopper à meat, an equal amount of meat from porc, for half skinny and half oily. The mixture is further dirty and seasoned with spices powder, including Pepper, cannelle, nutmeg and cloves, as well as grains of Pepper whole.
In some places, we also add a little blood to give a pink color to the product.
Everything is then embossed in a gut of pork and finally left to rest for a day before consumption. Production takes place during the cold season, in principle between September and April.
Consumption: Salame di patate is consumed spread on bread croutons, or after light reheating in four, or as an ingredient of a omelette (omelette). He must be preserved au fridge and consumed within a week.