Ribetto

Entering this impressive butcher’s shop in Perosa Argentina, you’ll be struck by the variety of quality products on offer. The charcuterie display counter features gems such as salamis flavored with mulled wine and cured red deer venison and wild boar. Then come valley cheeses such as Plasentif, Toma del Daù and others of the Occitan tradition. The fresh meat counter offers veal from cattle raised in the nearby Val Varaita and pork (including tempting roast ham), and lovely roulades, plus classic cuts for boiling and roasting, and steaks. In season, it’s also possible to find game from La Mandria, a nature park on the outskirts of Turin. There are also new products such as the original sushi-beef, but one not to be missed is the classic mostardela, a Slow Food Presidium. Ribetto is a member of the production consortium for this boiling sausage of the Waldensian Valleys, made with pig’s blood, cracklings, and spices. It is sold pre-cooked, ready to heat or sauté in the pan.