Meat and meat products

from the guide IL GOLOSARIO the archives of ALEXALA

MACELLERIA SEMINO

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 …

To Be Continued

MACELLERIA SORBA

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 …

To Be Continued

MACELLERIA SORBA CARNI

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 …

To Be Continued

SALUMIFICIO ARSURA LINO

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 …

To Be Continued

SALUMIFICIO CIMA

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 …

To Be Continued