Valdesi Valleys Mustardela

Slow Food Presidium

Italy

Piedmont

Cured meats and meat products

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Mustardela is a humble cured meat, devised, like all blood sausages, to use up the least-prized parts of the pig, like the head, lungs, tongue, kidneys and rind, to which a little belly fat is added. To prepare Mustardela, the meat is boiled, deboned and ground, then mixed with onions, leeks and garlic sautéed in pork fat, as well as blood (about 30% out of the total meat). The mixture is seasoned with salt, pepper and spices (nutmeg, cinnamon, cloves, coriander and others), then packed into a calf’s small intestine to form sausages which are then boiled at 90°C. Creamy and soft in the mouth, the Mustardela has a spiced, slightly sweet-and-sour flavor and is served boiled, accompanied by potatoes or polenta.

Season

The product is available throughout the year.

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There are no documents relating to Mustardela’s origins, but in all probability this eggplant-colored blood sausage is linked to Occitan tradition. Indeed, similar products can be found near the Pyrenees and in the Basque region. The few, highly experienced producers have drawn up a strict production protocol and a brand is used to identify authentic Mustardela from the Valli Valdesi, the Waldensian valleys.

Production area
Pellice, Chisone and Germanasca Valleys, Turin Province

Producers
Chiot dl’Aiga Carni
di Bruno Gonin
Via Arnaud, 20
Torre Pellice (To)
Tel. +39 366 4767812
chiotdlaiga@libero.it

Macelleria Geymonat
di Paolo e Stefano Geymonat
Via Maestra, 37
Bobbio Pellice (To)
Tel. +39 0121 957710
geymonatmacelleria@virgilio.it

Maslé e Salumé
di Giovanni Michelin Salomon
Via Giacomo Matteotti, 9
Torre Pellice (To)
Tel. +39 328 2113732
tanti.sapori@gmail.com

Roberto Ribetto
Via Re Umberto, 3
Perosa Argentina (To)
Tel.+39 0121 81253
macelleriaribetto@gmail.com

Salumificio Valpellice
di Armando Fenoglio
Via Fenile, 23
Bibiana (To)
Tel.+39 0121 55340
salumificiovalpellice@gmail.com
Slow Food Presidium Producers’ Coordinator
Giovanni Michelin Salomon
Tel. +39 328 2113732
tanti.sapori@gmail.com

Slow Food Presidium Coordinator
Franco Turaglio
Tel. +39 338 2951730
info@lanicchia.net
There are no documents relating to Mustardela’s origins, but in all probability this eggplant-colored blood sausage is linked to Occitan tradition. Indeed, similar products can be found near the Pyrenees and in the Basque region. The few, highly experienced producers have drawn up a strict production protocol and a brand is used to identify authentic Mustardela from the Valli Valdesi, the Waldensian valleys.

Production area
Pellice, Chisone and Germanasca Valleys, Turin Province

Producers
Chiot dl’Aiga Carni
di Bruno Gonin
Via Arnaud, 20
Torre Pellice (To)
Tel. +39 366 4767812
chiotdlaiga@libero.it

Macelleria Geymonat
di Paolo e Stefano Geymonat
Via Maestra, 37
Bobbio Pellice (To)
Tel. +39 0121 957710
geymonatmacelleria@virgilio.it

Maslé e Salumé
di Giovanni Michelin Salomon
Via Giacomo Matteotti, 9
Torre Pellice (To)
Tel. +39 328 2113732
tanti.sapori@gmail.com

Roberto Ribetto
Via Re Umberto, 3
Perosa Argentina (To)
Tel.+39 0121 81253
macelleriaribetto@gmail.com

Salumificio Valpellice
di Armando Fenoglio
Via Fenile, 23
Bibiana (To)
Tel.+39 0121 55340
salumificiovalpellice@gmail.com
Slow Food Presidium Producers’ Coordinator
Giovanni Michelin Salomon
Tel. +39 328 2113732
tanti.sapori@gmail.com

Slow Food Presidium Coordinator
Franco Turaglio
Tel. +39 338 2951730
info@lanicchia.net

Territory

StateItaly
RegionPiedmont

Other info

CategoriesCured meats and meat products