Cascina SavoiardaThe Noè family has raised pigs and produced high-quality charcuterie in the Pralormo countryside. The animals are reared in spacious pens, sleeping under shelter, roaming free by day, and feeding on cereals produced on the farm, a further guarantee of quality and supply chain control.
The old restructured barn houses the shop, with its impressive display of raw and cooked charcuterie: Briket, a raw sausage on a stick, Birroso, Salamè, a lean salami falvored with Barbaresco and honey, Bracconiere, a raw salami, Micot, a delicious roll matured in buckwheat flour, Sautisot a l’aj, sausage with garlic, pork loin macerated in Arneis white wine, lonzino, cured tenderloin, and aged coppa di capocollo, pork neck salami. The specialties of the house are salame di giora, a salami made with beef from Piedmontese cattle (some head raised specially on the farm), pork lardo, and Giambun, shoulder of ham cooked in bain-marie. Also on sale are a number of ready-to-cook dishes such as saltimbocca, capocollo medallions and sausage. In addition to the farm shop, products are also on sale at the Campagna Amica market stalls in Chieri on Wednesdays, and at the Earth Market in Alba on Saturdays.
