Paolo Nicola runs his shop – where a hundred years ago they used to sell tickets for trains bound for the province of Cuneo – with great passion and he is keen to point out that his is the only butcher’s shop in Turin to be a member of the consortium that protects the Carrù fattened ox. This means that from October to March it is possible to find here all the required cuts for ‘bollito misto alla piemontese’, mixed boiled meats (better order them in advance). All the Piemontese-breed animals – cows, steers, bullocks and, of course, oxen – that Nicola butchers come from the province of Cuneo. He also makes all-beef sausages. He buys his pigs mainly in the province of Cuneo as well (at Bene Vagienna, to be precise), and uses their pork to make salamini, wurst, mortadella, boiled ham and braised shoulder. One original creation is the all-Piedmontese kebabs with braised beef, boiled ham, vegetable, toma cheese and mild mustard. Also available a fine selection of white meats, from rabbit to free-range ‘rural’ chickens fed only on corn, capons and hens. The delicatessen section stocks Russian salad, insalata capricciosa, vitello tonnato and more besides.