produttori — Valestra · Emilia-Romagna
In the Apennines of Reggio Emilia, at Valestra di Carpineti, a butcher's shop manages the entire cycle from slaughtering to direct sale. A precise, deep-rooted mountain craft, keeper of specialities recognised by Emilian food tradition.
At Valestra di Carpineti, in the Apennines of Reggio Emilia, the shop counter marks the starting point of a complete cycle: Oscar Ugoletti slaughters, processes and sells his own meat, with cuts made to order on request. Beef, mutton and pork, fresh and processed on site, with no intermediate steps between the slaughterhouse and the customer.
The craft gesture continues into the curing room: the butcher's shop makes its own salame suino (pork salami) and salame di pecora (mutton salami), two preparations that call for careful selection of the raw material, curing time, and direct control over every stage. A production of its own bearing the mark of family, not industrial, workmanship.
Among the products that define this mountain shop, two stand out: barzigole ovine (a traditional speciality of mutton offal, rooted in the Reggio Emilia area) and violino di pecora (cured mutton leg), recognised by the Accademia Italiana della Cucina (Italian Academy of Cuisine). Products that preserve a local knowledge hard to find elsewhere, born of fidelity to a precise Apennine tradition.
From the shop window to the full page: cuts, specialities, family packs and home delivery await you.
