Questa

F
or more than 40 years, Pietro Moriondo
has been sourcing quality primary
ingredients, working only with pigs raised
on the feed trusted breeders in the prov-
ince of Turin produce on their own farms.
The animals are slaughtered directly at the
company’s abattoir, and besides pork the
only ingredients used in the cured meats
are salt, herbs and spices. No flours are
used, so all products are allergen-free. We
recommend Pietro’s honey-baked ham (the
honey replacing polyphosphates and ca-
seinates to make the meat softer); zampi-
no, a boiling sausage with added salami
meat to make it leaner; fresh sausages and
raw salami, including salampatata, typical
of the Canavese district, mixed and cased
by hand. In the butcher’s shop adjoining
the workshop, besides the cured meats and
selected quality rice, cheese, biscuits, oil
and so on, it is also possible to by fresh
Piedmontese veal from livestock farms in
the Canavese district.
The shop is open from Wednesday to Saturday.
PORK BUTCHERS
301