This farm began producing and commercializing cheese made from milk collected in the Basso Canavese district at the start of the last century. With the establishment of the Valle Orco farm in the 1980s, milk and dairy production was joined by livestock farming, with the breeding and butchering of Piedmontese cattle for their meat, and the production of charcuterie. The women of the family, Laura and Maria Rita, oversee the meat processing, cheesemaking and commercialization, while Diego takes care of the fields and the livestock. They produce traditional charcuterie, such as boiled ham, boiled salami, salampatata (potato salami) and pig’s trotter salami (an old recipe of the Canavese district). In the dairy department, as well as fresh milk, they produce yogurt, cheese both fresh (tomino canavesano, crescenza, robiola) and mature (PDO toma piemontese, toma flavoured with spices such as green pepper, lemon and curcuma), and tuma verda ‘d Muntanér. The shop is open on Thursday and Friday but all products are also on sale at the street markets of the Basso Canavese district and in Turin (on the second Sunday of the month in Piazza Palazzo di Citta, on the third Sunday of the month in Piazza Bodoni).
