from the guide IL GOLOSARIO the archives of ALEXALA
Serralunga di Crea
SALUMIFICIO MIGLIETTA
You are in the paradise of artisan cured meats made in Monferrato, where Pieralberto Miglietta has invented lonzardo al Moscato based on lard and pork loin, the raw salami preserved in natural casing, cotechino alla grappa …
Carezzano
SALUMIFICIO PERNIGOTTI
The secret of producing cooked ham with a flavour of yesteryear has been handed down in the Pernigotti family for four generations: it is the salting by intravenous injection that allows the brine to distribute itself evenly …
Novi Ligure
SPACCIO CARNI AZ. AGR. LIGNOLO
Shop where you can find the meat cuts of Cascina Lignolo of Basaluzzo, where they breed Piedmontese Fassone calves according to the rules of integrated farming, but also farmyard animals, rabbits and pigs.
Ferrere
AgriSalumeria Luiset
It was born from the passion of expert pork butcher Luigi Casetta and his family. The pigs are raised semi-wild and fattened on plant-based products on the family-owned farm, where they are also slaughtered. The cuts of …
Aramengo
ANTICA SALUMERIA ARTIGIANA BRICCO TOMMASO
Gianfranco is the heir to a business established in 1916, personally selecting the meats used for cured meats, choosing the finest cuts to obtain leaner products, guaranteeing low cholesterol and the absence of allergens. …
Tonco
AZ. AGR. ARTUFFO AGOSTINO
In the heart of Monferrato, on the border between the provinces of Alessandria and Asti, Renzo Artuffo raises only Tonchese chickens: bare-necked roosters, hens, and capons. He also raises common grey guinea fowl, using …
Piea
AZ. AGR. GERMANO BRUNO
Cured meats are the house specialty, starting with the prized raw salami made with bacon fat, select meats, salt, pepper, natural flavors, and Barbera (plus 2-3 months of aging in a natural casing). Among the finest products …
Montaldo Scarampi
Azienda Agricola Forno Mauro
Mario Forno's expertise in processing meat from animals raised on his own farm results in excellent cooked salami, as well as raw salami, cooked and cured hams, cotechino sausages, black puddings, cacciatorini sausages, …