1.0Salumificio Subalpino: salumi di Langahttps://www.subalpino.com/en/Staff Blulabhttps://www.subalpino.com/en/author/bluadmin/rich600338<blockquote class="wp-embedded-content" data-secret="KSRMPUJc7D"><a href="https://www.subalpino.com/en/the-origin-of-salumificio-subalpino/">The origin of Salumificio Subalpino</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.subalpino.com/en/the-origin-of-salumificio-subalpino/embed/#?secret=KSRMPUJc7D" width="600" height="338" title="“The origin of Salumificio Subalpino” — Salumificio Subalpino: salumi di Langa" data-secret="KSRMPUJc7D" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.subalpino.com/wp-includes/js/wp-embed.min.js </script> https://www.subalpino.com/wp-content/uploads/Magazine-Nascita-Salumificio-Subalpino.jpg10001000Salumificio Subalpino di Alessandria Vittorio & C. made a turnover of six billion lire in 1980. From Ricca d’Alba, its sales market extended to the provinces of Cuneo, Turin, Asti, Alessandria, Pavia, Savona, Imperia and Genoa. In addition, it supplies fresh thighs to other cured meat factories in the provinces of Parma and Modena for […]