Tradition, genuineness and simplicity

At the end of winter when the early morning mist embraces everything in sight, in every village of the Canavese, pigs, bred during the winter with the remnants of simple peasant food, were slaughtered..

It was a genuine event, a moment of communion involving friends and neighbours, a popular tradition. Every part of the pig was used, from bristles to bones, and simple and genuine meats were prepared with care and preserved to be relished on special occasions.

This tradition, that it is part of the culture of the Canavese, lives on in the products of the Salumificio Nadia: Salumificio Nadia merges the experience and wisdom of a tradition skill with up-to-date standards of production, to bring to you the flavour of the precious local pork, processed according to the traditional recipes of the Canavesee.

The Piemonte Region has recognised such skill by awarding the certificate of Artisan Excellence that places Salumificio Nadia among the Masters of Taste promoted by the Chamber of Commerce of Turin in collaboration with Slow Food.

The typical local salame, the Artigianadia boiled ham, the sausage, the Cotechino, the boiled and raw salami, the Salampatata and all the other products are made in the strictest respect of tradition, to preserve at its very best the flavour and the traditions of the area.