Ponti
ANTICA MACELLERIA RV SALUMI
They manage the production of their exquisite cured meats in every phase, from cattle and pig breeding to slaughtering. The specialties include: Cotto a puntino, cooked salami to eat warm and the Sfiziosi farciti, cured …
Montegioco
AZ. AGR. BONADEO FRANCESCO
Lorenzo Bonadeo is one of the best interpreters of Tortona’s tradition for salami: the farm has a complete supply chain with three hundred pigs and one hundred Piedmontese cattle fed on forage, corn and cereals grown …
Alessandria
AZ. AGR. NUOVA FATTORIA
Short supply chain and organic: these are the ingredients for production that has established itself in a short number of years and become a benchmark for lovers of good meat. Piedmontese cattle, bred with farm fodder, are …
Oviglio
AZ. AGR. ZANARDI ANDREA
Cinta Senese pigs are not native to the Alessandria area, but you can find them in Oviglio, bred half-wild and nourished naturally, raw material for the cured meats made by Andrea Zanardi. The bacon, coppa (pork cold cut), …
Albera Ligure
Azienda Agricola Lovotti Enrico
Breeding and sale of beef and pork, cured meats and local products
Borghetto di Borbera
CASCINA BORASSI
The heart of the farm is the free-range breeding of farmyard animals, with a particular attention to forgotten breeds such as the Leghorn cockerel and the Piedmontese blonde hen as well as the production of eggs that you …
Alfiano Natta
CASCINA LA FORNACE
The Perosino family has a long tradition in animal breeding and today this activity has been joined by a shop selling the farm’s products. Alongside the cuts of fresh meat you can find excellent raw salami from Monferrato, …
Cella Monte
FRANCIA ENRICO
Perfect stop-off point to purchase a spectacular raw salami that distinguishes itself for the right consistency and ageing. The pancetta, cotechini, muletta monferrina al lardo and salame cotto are all to be tried. Its century-old …
Occimiano
LA BOTTEGA DEL CENTRO
Main point of sale of Mirabello, it sells cuts of meat from its own farm. Next to the traditional cuts, there are also meat-stuffed agnolotti and fresh gastronomy dishes.
Brignano-Frascata
LA CORTE DI BRIGNANO
In 2000, Gianfranco Giani’s passion for the art of charcuterie led to the opening of the Corte di Brignano production facility equipped with a 17th century cellar, ideal for ageing. The traditional-sized Salame nobile …
Sala Monferrato
LUCA SASSONE
An authoritative interpreter of the Muletta is Luca Sassone, the third generation of charcutiers, who uses only pigs from a trusted farm, bred in a traditional manner. Hence raw salami, cotechino (pork sausage), sausage, …
Bergamasco
MACELLERIA GUASTAVIGNA
If you are looking for some good Fassone meat, go to Bergamasco where Gian Paolo Guastavigna is known for the cattle personally selected in the sheds of the area and slaughtered in the premises next to the shop. He breeds …
Alessandria
MACELLERIA ARMANO GIGETTO
Gigetto’s salamini are a classic and often found in local restaurants or a few summer food festivals: soft, flavoured in a skilful and balanced manner, they have a decisive taste and are excellent with a slice of fragrant …
Alessandria
MACELLERIA COALVI FERRUA
Giorgio Ferrua, a butcher from Vaglia, proposes the best Piedmontese meat certified by the Co.Al.Vi brand and originating from selected farms in Cuneo, where the cattle are fed exclusively on grass and natural fodder. His …
