The only butcher’s shop in the commune of Piobesi Torinesi was established by Stefano Gariglio in 1961, only to be taken over in 1994, by his employee and apprentice Giuseppe Gramaglia, who subsequently restructured it in 2004. Today customers flock from throughout the local area to taste the traditional boiled ham, a delicacy reserved only to a few since production is limited to three nine-kilo hocks a week. Other popular specialities include carpaccio all’albese, (salad of finely-sliced raw veal marinated for three weeks in a blend of spices, aromatic herbs and Arneis white wine, and Piobesino, a soft salami made with 20% Piedmontese veal and 80% pork. The Piedmontese fassone veal, which is bought in from the Mosso brothers, comes in all the classic cuts. Customers either follow Giuseppe’s expert cooking tips or opt for the ready meals of his wife, Elisa Settimo, such as excellent vitello tonnato, roast beef, castellana (veal pouch stuffed with ham and cheese), veal roulades, breaded veal cutlets and saltimbocca, rolled pieces of veal cooked with sage and prosciutto. Also worth citing, finally, are the tripe, pancetta, cotechino and, at Easter, the kid. Closed on Tuesday afternoon and Sunday.