GALANTINA

This is one of the most traditional and historic cured meats in Piedmont. Chiapella prepares its Galantina with the meat of pigs' heads cut with a knife, with the addition of ground pistachios and a small amount of other nobler parts of the pig. To this, a secret seasoning blend that only Giovanni Chiapella knows is added. The final mixture is cooked in moulds immersed in water for about seven hours. Best when served thinly sliced.