Cascina SavoiardaHere the Noè family maintains a historic tradition of livestock breeding and craft production. The farm selects piglets weighing 35-40 kg and raises them painstakingly for almost a year. Feed consists exclusively of maize and barley, plus a portion which is self-produced and mineral salts, without the use of antibiotics.
The old hay loft has been converted into a farm shop where they sell cotechino, boiled salami, lardo, guanciale, or cheek bacon, gallinella, or beef shank, chops and ribs, as well as house specialities such as briket (a mini takeaway “pepperoni”), sala-mè (salami flavoured with Barbaresco red wine and honey), micot (a small loaf-shaped salami aged in buckwheat), giambun cotto (cooked ham), stup (similar to coppa but larger in size) and salame di giora (salami made with meat from Piedmontese heifers), included in the list known as the “Typical Goods Basket”. Novelties include a limited production of savoiardo, raw leg of ham aged for three years.
The farm shop is open from Thursday to Saturday, and its products are also on sale at Chieri market every Wednesday morning and at the Earth Market in Alba on Saturday.
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