Macelleria da Premio e AntonioEupremio Chetta, aka Premio, comes from a family of livestock farmers in the province of Taranto. He began working as an errand boy in 1970, then, helped by his wife Santa Frarelli, opened a butcher’s stand at the street market in Turin’s Santa Rita neighbourhood. In 2005 they were joined by their son Antonio, who received his diploma from the Istituto Alberghiero Colombatto hotel management college before becoming a lecturer at the Associazione Cuochi della Mole, a chefs’ association in Turin. Antonio expanded his father’s business by introducing innovations such as meat cooked at low temperatures and specific cuts for barbecues, among which pork ribs and cuts for pulled pork, not to mention silverside with a special rub to prepare Baltimore Pit Beef. Another of the stand’s fortes is its hand-chopped veal, a highly popular bestseller, often on sale in creative individual portions accompanied by vegetables and creams. Antonio and his wife Cristina, who are always on the lookout for reliable suppliers all over Italy, also stock cooked ham and prosciutto, speck from the Dolomites, buffalo mozzarella from Campania and the renowned porchetta of Ariccia. The counter display is completed by classic bombette, fresh pork meat rolls with cheese, typical of Puglia, and bollito, boiled beef, cooked at a low temperature.
Opened from Monday to Friday from 7am to 2.30pm and Saturday to 7pm.
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