Questa

FARMS
M
ario Noè is careful to point out that he breeds and slaughters his pigs on the farm and
feeds them exclusively on home-grown cereals. The cured meats are conserved in natural
intestines and are devoid of sucrose, gluten, lactose and additives. All sorts of delicacies are on sale
at the shop: from classic cuts of fresh pork (sausage, fillet, hock, capocollo) to a whole range of
typical local cured meats. The recipes come from the times when the massacrin, the pig slaughterer,
used to teach the tricks of his trade, explaining the right quantities of meat pastes and spices to add.
Look out for the boiled salami, the cacciatorini, the rosemary-flavored and spiced lardo, the ham
cooked in baine-marie and coated with herbs, juniper berries and salt. Don’t miss either the filzette,
the typical sautisot a l’aj, the stup, another local favorite, aged one year. Last but not least, comes
salame de giora, made with beef from Piedmontese cows no longer suitable for breeding.
It is possible to shop directly at the farm on Thursday, Friday and Saturday or at Chieri market on
Wednesday afternoon.
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