The processing of pork sausages has always been, in the Langhe, a tradition closely linked to the quality of the environment. The abandonment of campaigns on one side and the hyper-hygienist rules on the other, they retired, perhaps forever, the tradition of killing pork and preparing family meats. The old ""peasant"" salami would do by now raising the prices to the stars and would be unpublished on the current market. But there is someone who has not dropped traditional techniques into oblivion and took, in his hand the legacy of knowledge and flavors of our masters - Saluumai. In Carrù as in Clavesana, between Vinosa Langa and Plain rich in medium-small farms, there are those who are able to provide consumers to the typicality of a genuine salami, not disdaining the practicality of modern production facilities. Here is salvation, and it is precisely in salumifici like that of the Chiapella family who, in Clavesana, can reproduce production techniques set for centuries, chosen from meats with ancient wisdom and ensure together the hygiene - sanitary standards that technology is today able to ensure. Thus very high quality products are born, which do not depremise, indeed enhance the traditional characteristics of the rinks of Langa. The Chiapella family, in fact, is aware of the title of ""Salumieri in Langa"" precisely because the enhancement of the taste and flavors linked to the territory has always been the fundamental principle of its company philosophy. The Chiapella production is vast and covers all the classic production of the Norcineria Langarola: from the raw homemade salami to those enriched with Barolo, garlic, truffle, from the varied list of Listi (Al Barolo, Rosemary, Chilli) to bacon (there is There is also a Macerata in the ""Vin Brulè""), so as not to forget the tasty pre-cooked zampons, the traditional cotechini, the sausage, the cooked salami, the ham of thigh and the ""Galantina"", an ancient product, fallen into disuse, Now rediscovered for the pleasure of gourmets. But, apart from the boar salami and that, very curious, of ass, we want to remember two unique and exclusive specialties: the Lonzino al Barolo and the new (and ancient) Bue salami. If with the Lonzino we are facing the classical combination with Barolo, the king of the wines of Langa, which enhances the selected Lonze, with the Bue salami we have a true synthesis of the ""terroir"": with this very special salami the technique of traditional sausage technique , it is applied to the meat of ox, a unique product that the Carrù Fat Bue Fair has nowholes from almost a century in the menus and the tables of the best Italian restaurants. Today the Salumificio Chiapella is coordinated by Dadna Giovanni, but it is the grandfather Antonio who, in the early fifties of the last century, abandoned the hills and the house of the Sbaranzo, above Clavesana, to open his small salami workshop in Carrù. Now there are the grandchildren Davide, Alessandro and Elisabetta, and the establishment on the Fondovalle Tanaro develops for more than a thousand square meters. But Carrù's ""workshop"" is not at all abandoned; Indeed, it has become one of the most renowned gastronomy of the Monregalese, not only for meat, and the salami made ""at home"", but also for the selection of national and foreign eating excellence that characterizes it. From this year, a sales point was opened also in Barolo, where guests also have the possibility of tasting tasty cutting boards accompanied by a glass of wine. Right here, on the occasion of the Fair of Bue Grasso, the Chiapella family celebrates the event with a great ""aperitif"" which will occupy the entire porch and the adjacent narrow road to give way, if not everyone, to many of tasting the delicacies of the house , abundantly watered by Langa wines of the most famous and renowned cellars.



Die Produkte auf der Messe

  • - Barolo salami

  • - salami from the Langhe

  • - Seasoned Coppa

  • - Truffle Salami