Speaking of Macelleria Ribetto, one can’t help thinking of the Valli Valdesi, the Waldensian Valleys, and as a consequence, of mustardela, the typical blood sausage promoted by a Slow Food Presidium. This traditional product is made with the pig’s head, throat and tongue, pork rind, a mixture of chopped cracklings, onions and leeks, pig’s blood, salt and spices (in some cases, aromatised wine too), which are all cased in a cow’s intestine and boiled. There are no documents to indicate its precise origin, but it is most likely part of the Occitan tradition. Livio, Roberto and Irina are proud producers of the sausage and on their website it’s possible to see a film showing the various stages in its preparation. At the shop you’ll find properly hung veal and beef from the Pinerolo area, kid and lamb from the valley, and wild boar and red deer venison from the La Mandria Nature Park. It also stocks an impressive range of local charcuterie and mountain cheeses, as well as a selection of wines and choice food specialities.