Salame Nobile del Giarolo is a fine gastronomic specialty typical of the Tortona hills in Piedmont. Its name comes from Mount Giarolo, whose surrounding valleys (such as Val Curone, Val Grue, and Val Borbera) offer an ideal microclimate for curing.
Distinctive features:
- High-quality ingredients: Its “nobility” lies in the exclusive use of the finest parts of the pig — ham, coppa, loin, and tenderloin — from mature pigs weighing over 200 kg.
- Coarse texture: The meat is ground coarsely, one of its most recognizable traits.
- Simple seasoning: The seasoning is minimal, consisting solely of salt, garlic, pepper, and wine, to best preserve and enhance the natural flavour of the meat.
- Long curing: The sausage is aged in a double casing sewn by hand, allowing for a longer maturation period, often several months, in cellars with controlled temperature and humidity to refine its flavour.
- Delicate sweetness: The final product stands out for its sweetness and delicate taste, never overly salty.
- Appearance: When sliced, it shows a bright red colour with well-distributed white fat.
A consortium of producers safeguards and promotes this specialty, preserving its traditional heritage.
Salame Nobile del Giarolo
€35.00Price
The product is made by a local butcher shop, which may vary depending on product availability and seasonality.
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