Cascina SavoiardaThe traditional recipes handed down by the Noè family of Pralormo over the centuries are the secret of their production of the highest-quality artisanal charcuterie. They attach the utmost importance to the welfare of their pigs, which they raise indoors for hygienic reasons and feed with the cereals they grow with integrated pest management. The farm shop, which is housed in a restored barn, is stocked to the rafters with cooked and raw specialities: hence guanciale, sausage, Bracconiere, a raw salami, Crintonnè, pork tonné, Briket, salami on a stick, Micot, salami paste rolled and aged in buckwheat flour, Salamè, a lean salami flavoured with Barbaresco and honey, and Giambun, shoulder of ham cooked in bain-marie, as well as festive delicacies such as Stup (also known as salam del genner or cios in the Asti area),a coarse aged pork neck salami in a caecum casing similar to a coppa, and salame di giora, a salami made with the beef of Piedmontese cattle at the end of their working lives. Birroso, finally, is a beer-flavoured salami produced in collaboration with the Grado Plato brewery. Also on sale an array of ready-to-cook dishes such as saltimbocca and capocollo medallions. The shop is open from Thursday to Saturday and the farms also sells its products in addition to the farm shop, products are also on sale at the Campagna Amica market in Chieri on Wednesdays and at the Earth Market in Alba on Saturdays.
***
