Discover the unique taste of meat from the original Piedmontese breed, raised in free-range conditions.
This soft, matured salami with a distinctive taste and rich aroma is produced by the Chiapella family from the meat of the rare original Piedmontese breed of black pigs, Suino Nero Piemontese, which they raise free-range in the Piedmontese countryside around the village of Clavesana.
FREE-RANGE = HEALTHIER MEAT AND MORE DISTINCTIVE FLAVOR
Their pigs have an entire forest at their disposal, where they can roam freely and feed naturally on herbs, roots, and undergrowth fruits. Thanks to plenty of exercise, a healthy, stress-free life, and a varied natural diet, these pigs grow three times slower than in conventional farms and are much more resilient. They do not need and do not receive any antibiotics, hormones, or stimulants. Their meat is darker, firmer, and above all more nutritious, with a more distinctive and aromatic flavor.
ARTISANAL PROCESSING
Only the best animals are selected for salami production, and their meat is artisanally processed by master butchers according to old Piedmontese tradition, complemented by the experience of the fourth generation of the Chiapello family. The salami is stuffed into natural casings and left to dry and mature slowly, which further enhances its flavor.
CHIAPELLA
The Chiapella salami factory was founded more than fifty years ago in Langhe. Thanks to his craftsmanship and experience, Giovanni Chiapella, together with his wife and children, managed to create a modern business with strong roots and traditions. To help protect the biodiversity and valuable genetic heritage of their region, they use only meat from Piedmontese farms that adhere to the principles of sustainability.