Bollito misto alla piemontese

Bollito misto, a generous mixture of gently poached meats, is a cornerstone of Piedmontese cuisine. Seven cuts of meat are traditional: brisket of beef, cotechino (a large fresh pork sausage), beef tongue, a hen, pork shoulder, veal shoulder, and a calf’s head. I have omitted the last three here, but you will still find yourself happily sated. The accompanying sauces elevate the homey-sounding bollito into an exceptional dish. These might include homemade salsa di ra