Piedmontese-breed meat
Piedmontese-breed calves slaughtered directly, with full traceability. Aged beef ribs are among the counter's specialities.
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Producers · Piobesi Torinese (TO)
Artisan butcher's shop with direct slaughtering of Piedmontese calves and typical cured meats
Eccellenza Italianacertificata 2026–2027
Read on
The place
In the historic centre of Piobesi Torinese, Macelleria Gramaglia stands as a model of short, transparent supply chains. The business directly slaughters Piedmontese-breed calves registered in the official herd book, ensuring full traceability from stable to counter. Its artisan production ranges from Salamino Piobesino, a cured meat typical of the territory, to prosciutto cotto, wild boar salami and cotechini made according to tradition. The Maestri del Gusto 2025-2026 recognition certifies the excellence of this Piedmontese business.
The origins
Why you can trust it
MACELLERIA GRAMAGLIA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
In the historic centre of Piobesi Torinese, Macelleria Gramaglia stands as an example of family-run business where artisan knowledge and ties to the territory are passed down day by day.
Location
MACELLERIA GRAMAGLIA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Macelleria Gramaglia directly slaughters Piedmontese-breed calves registered in the official herd book, supplied by the Mosso family. Direct slaughtering allows full control over the supply chain and ensures the traceability of every animal.
The beef ribs undergo an ageing process that refines the meat's organoleptic qualities and enhances its tenderness. This stage is a distinctive step in the processing of quality meat.
The workshop artisanally produces cured meats following traditional recipes. The prosciutto cotto alla moda antica (cooked ham made the old way) is made in a limited run of just three legs a week, ensuring the utmost care at every stage of preparation.
The butcher's shop prepares ready-to-eat dishes that showcase the raw material: roast beef, vitello tonnato (veal in tuna sauce), carpione (marinated fried preparation), buffalo heart and involtini (stuffed meat rolls). Finger food made with raw meat tartare is prepared to order.
What is made here
Services and features
Piedmontese-breed calves slaughtered directly, with full traceability. Aged beef ribs are among the counter's specialities.
Artisanally produced in a limited quantity of three legs a week, following tradition. The process follows old methods that require time and artisan care.
A raw cured meat typical of the territory, made with a portion of beef that gives it a delicate, distinctive flavour. A traditional speciality of Piobesi Torinese.
Cotechini, sausages and wild boar salami made according to tradition in the butcher's shop workshop.
Roast beef, vitello tonnato, carpione, buffalo heart, involtini and raw meat tartare finger food made to order.
Vacuum-packing service to ensure optimal preservation and make transporting the meat easier.
The proof
What visitors say
«A family-run butcher's shop! Excellent Piedmontese-breed meat with a cut that really brings it out! Try the salame piobesino and the cooked ham they make themselves!»
«If you're looking for quality meat, a warm welcome and courtesy, this is the place! My trusted butcher!»
«Excellent quality, great variety and a good range of ready-to-cook dishes too, all rounded off by their kindness and helpfulness.»
«Absolutely one of the best butcher's shops around! The owners are always helpful and kind! The quality of the products is outstanding!»
Reviews appear in the language each guest wrote them in.