produttori — Piobesi Torinese · Piemonte
In the historic centre of Piobesi Torinese, among the hills south of Turin, Macelleria Gramaglia carries forward a short, transparent supply chain: only Piedmontese-breed beef, slaughtered by the Mosso family, worked every day to the rhythm of a craft butcher's shop.
Only Piedmontese-breed beef reaches the cutting board, slaughtered by the Mosso family with full traceability from stall to cut. Classic cuts such as knife-cut battuta, bollito and aged beef costate sit alongside ready-made preparations — roast beef, vitello tonnato, carpione — that the family sets out fresh every morning.
This is a family-run butcher's shop in the most concrete sense: Giuseppe at the counter, Elisa and daughter Chiara on preparations. The hands that work the mixture follow home recipes: the prosciutto cotto made the old-fashioned way comes out in limited runs, just three legs a week, because some things cannot be rushed without losing something along the way.
On the shelf of finished products, pride of place goes to Salamino Piobesino, a local cured meat made partly with delicately flavoured beef, alongside wild boar salami and cotechini made according to tradition. A range that speaks of Piobesi Torinese even before it speaks of the butcher's shop, and one you can also take home vacuum-packed.
The Maestri del Gusto 2025-2026 recognition certifies what the neighbourhood already knows. Discover the full page for Macelleria Gramaglia.
