Questa

BUTCHERS’ SHOPS
Ribetto’s butcher’s shop is one of the producers of mustardela, a blood sausage
typical of the so-called Waldensian valleys and a Slow Food Presidium, which
stands out from other blood sausages insofar as it contains parts of the pig, such
as the head, the throat, the tongue and the skin, usually regarded as discards. It is
made by boiling the various parts, boning them and grinding them. Then the crackling,
onions and leeks softened in pork fat are added, together with the pig’s blood. Some
people also enrich the mixture with cinnamon-flavored red wine. The shop, which
opened in 1964, is still family-run and butchers animals from small valley farms every
week at the Mountain Community’s public abattoir in Pomaretto. Besides mustardela,
it sells garlic-flavored cotechino in winter and, all year round, raw salami flavored with
vin brulè, boiled salami, pork sausage and veal mocetta.
Closed Monday and Wednesday afternoon.
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