Questa

PORK BUTCHERS
Moncalieri used to be famous for its tripe, but over the last few years its lardo has
come to the fore too. This cured meat factory has revived the tradition, cutting
the fat from heavy Italian pig shoulders and curing it in brine with marine salt and natural
herbs for about two months. Each piece is then left to rest for a week, then dry-aged. The
resulting lardo is sold as it is or flavored with herbs (rosemary, bay leaf and sage) and finely
ground chili pepper. The company’s other products include pork sausage cased in natural
intestines or in so-called verzino form, in strings, boiled salami and cotechino, available in
500-gram whole pieces or as individual 100 g toscanino sausages.
The company’s products are not sold directly to the public but can be found in many butch-
ers’ shops.
Closed Saturday and Sunday.
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