Preparation

Bring a pot of water to a boil and cook the turnip, carrots, celery and cabbage for a few minutes, drain and let them cool under running water. Put the vegetables in a pot, add the lard, the sausages, and Salame di Felino PGI; sprinkle with two ladles of broth, cover with a lid and cook over medium heat for three hours. Drain the vegetables and cut them coarsely; reduce the diced bacon and sausages and sliced salami. Let it rest in the heat for fifteen minutes and serve