Questa

BUTCHERS’ SHOPS
Dario Geymonat’s butcher’s shop with adjoining abattoir is a thriving business
in the upper Val Pellice. In Bobbio Pellice, the last village in the valley, he sells
an interesting range of fresh meat, ham, cured meats and the wonderful mustardela,
a blood sausage typical of the so-called Waldensian valleys — the Val Pellice and the
lower Val Chisone — so special and rare that was one of the first Slow Food Presidia.
Given the problems involved in complying with European production regulations, only
a few butchers still make the sausage. Dario’s shop also sells beef, lamb and kid from
a few small breeders in the valley. These meats come from animals that have grazed in
Alpine pastures at an altitude of up to 2,500 meters and they all have a special flavor.
In the same pastures they make the famous saras del fen, an unusual salted Ricotta
matured in hay that is also a Slow Food Presidium. It is only one of the various Alpine
cheeses on sale here alongside the meat. Closed Wednesday and Sunday afternoon.
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