The latest addition to the Eco-museum project is the laboratory for processing Sambucana sheep meat, a Slow Food presidium.
The delicatessen is run by Gianni, owner of the ‘Spada’ butcher’s shop in Demonte, who has always been attentive to the quality products of the Stura Valley: in the Pontebernardo premises he produces sauces, pates, packaged cooked stews, Sambucana sheep salami and other typical products. The products are all marked with the logo of the ‘Escaroun’ Consortium, which certifies the origin and guarantees the quality of the raw materials.
For information call +39 0171 95183
