Viguzzolo
MACELLERIA SEMINO
The animals are bred on the farm exclusively with corn, grass, barley and bran grown on site and, following a selection, primarily the females aged 12-13 months are slaughtered and different cuts of meat obtained. It is …
Meat and meat products
from the guide IL GOLOSARIO the archives of ALEXALA
Cellarengo
MACELLERIA SORBA
Tommy Sorba remains a master tripe-maker, with use of all the parts: oesophagus, omasum, abomasum and rectum. Cut and packed inside a bovine stomach or larger intestine, they cook for a long time to get the most out of the …
Asti
MACELLERIA SORBA CARNI
The Sorba family has been selecting and selling cuts of meat for three generations. Marco, the owner, chooses trusted breeding farms between Asti and Langa. His son Ivan serves in the town’s shop (and there is no shortage …
Gremiasco
SALUMIFICIO ARSURA LINO
The Arsura family, now in its third generation, manages the entire production chain. The unbeatable raw salami, with a pasty consistency and medium grain, is spiced to the right point and packed in natural casing so it can …
Castellazzo Bormida
SALUMIFICIO CEREDA
In the main square of the town, the Cereda charcuterie sells cooked salami, natural cooked ham and cacciatorini (small salami) made with the addition of Barbera. Worth tasting are the Ceredino, made with fillet, neck and …
Ponzone
SALUMIFICIO CIMA
Gianpaolo Grattarola has created a unique cured meat: lardo baciato, which comes from the combination of lardo salato (salted lard) wrapped in a fine paste of coarse ground salami and aged for 30-60 days in the special micro-climate …
Ozzano Monferrato
SALUMIFICIO COLOMBANO
Constant care is the prime ingredient of the cured meats of Pierangelo Colombano. In his shop, next to the prized cuts of beef from Piedmont, he offers a vast assortment of the best samples of charcuterie from Monferrato. …