Salumificio del CastelloSpeaking of Piedmontese craft lardo, Lard’d Muncalè is the first name that comes to mind. Behind this historic trademark is the Salumificio del Castello in Moncalieri, established in 1984 by Lorenzo Molinari and run today by his son-in-law Gianpietro Loprete, who jealously guards its recipes.
The lardo, obtained from the pig’s shoulder and preserved in brine for 40 days, stands out for its delicacy and aroma, and its low fat and softness make it irresistible. It is available natural, with herbs, with chilli and with truffle.
The “salsiccia d’Muncalè” is made according to the old recipe using solely the shoulder and belly of Italian pigs. All products are gluten- and allergen-free for reasons of quality and out of respect for the consumer. A version with 48% less salt is also available, as well as four variants: BBQ, flavoured with Arneis white wine, with chilli and with wild fennel. In winter the cotechino is produced with the same artisanal care.
Products are on sale in the best pork butchers’ shops in Turin and at large-scale retail outlets.
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