Salumificio del Castello

The local uniquely flavoured artisan lardo, Lard’d Muncalè, is an icon of Piedmontese gastronomy whose production is dates back to the time when traders travelled backwards and forwards to the sea along the so-called Via del sale, the Salt Route. Established in 1984 by Lorenzo Molinari as a small artisan sausage and salami factory in Moncalieri, the Salumificio del Castello and its long tradition are now carried on by Lorenzo’s son-in-law Giampiero Loprete. Produced from the shoulder of the pig, the lardo stands out for its low calorie content and its health benefits. Ageing in brine for 40 days gives the final product delicate texture and rich aromas, and makes it melt in the mouth. It comes plain, with herbs, with chilli, and now also with truffle. The salsiccia d’Muncalè, a sausage, is made from an old recipe using only the shoulders of Italian pigs, as is the pancettone, an aged back bacon. There is also a version of the sausage that is totally nitrate-, nitrite-, gluten- and allergen-free and contains 48% less salt than the traditional one. New products are a BBQ variant and another flavoured with Langhe Arneis Doc white wine. In winter they also produce prime-quality artisan cotechino. Products are on sale at pork butchers’ shops in the Turin area and in large-scale retail outlets.

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