Salumificio del Castello

Salumificio del Castello

Salumificio del Castello’s cotechino is available from October to March. It is made according to an old Turinese recipe with exclusively high-quality fat: this is why the water does not produce scum during the cooking process and the meat has a pleasant, rounded flavor and aroma. This is just one of the specialties of the workshop run by Giampietro Loprete, who sells his products in the finest pork butcher’s shops in Turin and through large-scale distribution. Salsiccia ’d Muncalè, the typical local sausage, is also produced using artisan methods exclusively from the shoulder and belly of the pig. The company’s flagship product is lard ’d Muncalè: It was Lorenzo Molinari, Loprete’s father-in-law, who opened the sausage and salami factory in 1984 and resumed the production of this traditional lardo, which had been discontinued at the end of the last century. It is made with the low-calorie, wholesome meat from the shoulders of heavy pigs raised and butchered in Piedmont: preserved in brine for 40 days, it has a delicate texture with rich aromas and literally melts in the mouth.