How to cook pork and cold cuts?

Recipes

Pork filet with banana leaves and cacao

At: La Vigna del Maestro, Bene Vagienna

Chef Marina Ponce offers us her own version of the Pork Filet from the Salumificio Benese. In this recipe, Piedmont and ethnic cuisine coexist in fragrant elements such as banana leaves and cacao beans.
The secret to this dish is a vaccum packed cooking at 60°, followed by a final browning, which makes everything irresistibly crispy. The Restaurant La Vigna del Maestro di Bene Vagienna is waiting for you to taste this specialty.

Recipes

Cotechino with crumble, fondue and capunet

At: Il Banchetto Restaurant, Novello

The cotechino of the Salumificio Benese is revisited here in a modern key, for a tasty and refined dish. The softness of the cotechino with fontina fondue is contrasted with the milk crumble.
In the same dish we have a capunet, a typical Piedmontese appetizer, filled with cotechino and sausage from Salumificio Benese and a beetroot ravioli with horseradish cream.
Special thanks to chefs Andrea Serale and Domenico Pavan, both members of the Italian Chefs Federation, for creatively interpreting our products. Il Banchetto restaurant in Novello is waiting for you to taste this and other house specialties

Recipes

Hazelnut roast

At: Venaria Reale Da Matteo Restaurant, Narzole

Autumn begins. It's the season for roasts and refined dishes. The pork loin from Salumificio Benese is the protagonist of this recipe, which combines the flavour of leaner pork with that of Piedmonts IGP hazelnuts.
A true specialty of our territory, for a second course characterized by an unmistakable taste and aroma, thanks also to a riot of vegetables and spices. To taste this specialty you must go to Narzole, to chef Luca Gandino.

Recipes

Pinsa with culaccia

At: Osteria i Particular, Bene Vagienna

A colorful and summery dish. Marco from Osteria i Particular prepares a juicy pinsa, good for two reasons: the raw materials used come from local producers and the base of the dough is made by prisoners for an ethical project of reintegration.
"The Queen la Culaccia" of the Salumificio Benese, 16 months of maturing, is the main ingredient of this dish, accompanied by tomatoes and mozzarella. A finish with stracciatella, Sicilian oregano and extra virgin olive oil complete the work. If whet your appetite, go and try it!

Recipes

Scallops with guanciale

At the: Trattoria Fieramosca, Bene Vagienna

An original combination between the scallops and the Guanciale of Salumificio Benese: this is the recipe that presents us Raffaele Pane, chef of the Trattoria Fieramosca of Bene Vagienna. These tender bites, scalded in a pan, are served on a bed of soft cream of peas and mint, which further enhances the contrast between the sweetness of the scallops and the strong taste of the Guanciale. Complete the work a cream of cacio and pepper.
Do not miss the opportunity to taste this masterpiece.

Recipes

Maialino tonnato

At the: La Vigna del Maestro, Bene Vagienna

We present you a delicious revisit of the vitello tonnato, obtained from the pork loin of the Salumificio Benese, accompanied by the classic Piedmont tonnata sauce, sweet and sour onions and fresh raspberries.
The loin, cooked in pink, thinly cut, will be very soft on the palate. Perfect appetizer for spring, with a riot of colours, scents and taste.
As chef Marina Ponce says, "it is an explosion of flavours". Do not miss the opportunity to taste the Maialino Tonnato at La Vigna del Maestro, a restaurant with rooms in Bene Vagienna.

Recipes

Fried gnocco with lard

At the: Bottega 50due, Fossano

A wonderful aperitif, but also a perfect appetizer.
The dough for the focaccelle, after a rise of about 12 hours, is cut and dipped in boiling oil. When they are still hot and steaming, they are covered with an abundant layer of thin slices of lard from the Salumificio Benese, which stands out for its fragrance, softness and taste.
The lard will melt and give you an incredible taste experience.
Our friends from the Bottega 50due are waiting for you to enjoy this delicacy in their restaurant, right in front of the Acaja Castle in Fossano.

Recipes

Sausage with hazelnut cream

At the Osteria i Particular, Bene Vagienna

Excellent recipe with the sausage of Salumificio Benese, from pure selected pork. Sauté in a pan, blended with a glass of good white wine from the Langhe and butter with hazelnut cream (of course, hazelnuts from a farm in our territory).
The sausage takes on intense and really inviting aromas. A true recipe from the heart of Langhe.. The touch of the chef: a rain of hazelnuts.
Watch the video to follow step by step instructions of Marco and then go to visit him in his local, in the historic centre of Bene Vagienna, to taste and... Enjooy your meal!

Recipes

Larded Fillet

With pork fillet and lard

Pork fillet (4 fillets of 90 gr) 360 g
Butter 50 g
Lard 4 slices
Sage 8 leaves

Fine salt to taste
Pepper q.b.
Extra virgin olive oil 10 g

Difficulty Easy
Serves 4 people

Preparation

First, we clean the pork fillet from excess fat without eliminating it altogether because it will help us during cooking. We make 4 slices of about 3 cm each and pepper on both sides. We wrap our slices with lard helping us with a toothpick.
We light the fire under a pan in which we will put the butter, a drizzle of oil and the sage leaves. When the butter has melted, we put our slices of fillet to brown in the pan a couple of minutes per side. Cooking should not be long, because the fillet must remain pinkish in the center.
By touching the center of the slice, with a spoon, we understand the cooking: if this sinks then it is ready to be served. We remove the toothpicks and serve with stir-fried broccoli. This is a quick dish, but impressive.

Recipes

Rigatoni with sausage and leeks

With sausage with Cervere leeks

Fresh pasta rigatoni 250 g
Sausage 300 g
Leeks 200 g

Extra virgin olive oil 20 g
Black pepper 1 pinch
Fine salt to taste

DifficultyEasy
Serves 4 people

Preparation

First, we put the water to boil and throw the rigatoni. Then you have to eliminate the sausage gut by making it into small pieces (even quite large). While we wait for the pasta to be ready, let’s cut the leeks into slices and keep the stems aside. In a pan we put a drizzle of oil and put the leeks to brown.
Cook the stems of the leeks and blend them with their cooking broth so as to create a sauce that we will add at the end. We add the sausage to the leeks by putting a little of pasta cooking water. When the pasta is cooked, drain and add it directly to the pan together with the sauce, combining everything with the leek cream prepared previously.
Add salt, pepper and oil to taste. Serve and accompany the pasta together with a good glass of red wine.

Recipes

Cotechini with Cervere leeks with puree of potatoes

With Cervere leek cotechino

Cotechino 500 gr 3
Patatoes 4
Glass of milk 1
Butter 50 g

Grated cheese 60 g
Fine salt to taste
Pepper q.b.

DifficultyEasy
Serves 4 people

Preparation

First, we put to cook our cotechini in cold water for about an hour. After that we move on to the preparation of the mashed potatoes. We boil the potatoes.
When ready we crush them with the help of a potato masher. We take a saucepan where we will make the butter and a little milk. We add the mashed potatoes and gradually pour the milk with a pinch of salt.
We mix with the help of a whisk. When the cotechino is ready, cut it into slices and lay on our hot mash. This is a perfect dish during the winter season.

In a kitchen, it works just like in the finest piece of art: you do not know anything about a dish as long as you don't know why it has been made.

Daniel Pennac

Salumificio Benese

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