from the guide IL GOLOSARIO the archives of ALEXALA
Ferrere
Macelleria Salumeria Da U’Citu
Also in Ferrere, another historic cured meats producer is U' Citu. Founded in 1929, it makes the inimitable Salame del Citu, following grandfather's ancient recipe, which calls for the addition of Nebbiolo or Barbera to …
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 …
San Damiano d'Asti
SALUMERIA ARTIGIANALE RAFFERO
This is a place for a select few. One of those recommendations that should be savored sparingly. Like the raw salami produced by this talented artisan, Fabio. Following a peasant tradition, he also makes cooked salami, made …
Monastero Bormida
Salumeria Macelleria Bassa Langa
The cooked salami is excellent, but the meats from their own cattle and pigs are also excellent. In winter, there's testa in cassetta, and in spring, the cheeses, selected among the best in the area.
Agliano Terme
SALUMERIA TRUFFA
Come for the Barbera-infused salami, the raw salami with white truffle, the herb-infused lard, and a remarkable cooked salami from Asti. And also: filet baciato, cured loin, Buel Gentil raw pink salami, and head galantine.
Rocchetta Palafea
SALUMIFICIO BERRUTI
"Bichile" in Piedmontese, Rosa in Italian: this salami has a very thick casing, suitable for long aging. Made with the finest cuts of pork, it is characterized by its long cut and narrow shape. Berruti prepares it according …
Viale
SALUMIFICIO CONTI
Mortadella di Prato originated from second-choice pork cuts, cured with spices and Alchermes liqueur and cooked in water. After World War II, this production disappeared, only to be revived in recent years (with a lighter …
Cocconato
Salumificio Ferrero
Since 1945, the Ferrero salami factory has been synonymous with cooked and raw salami: from the legendary Cotechino to the Cocconato raw ham, made from the legs of local pigs, salted and cured on site. Fresh Cocconato robiola …