Granda Trasformazione, founded in 2004, is the natural evolution of the La Granda association, created by Sergio Capaldo, consisting of over 60 Piedmontese cow breeders. The meat is used for ready-to-eat specialities (roasts, sauces, tripe, beef tuna in jars, etc.). Recently La Granda entered the charcuterie sector when it purchased the Dho di Centallo factory producing pork and beef salamis, cooked salami (a speciality of lower Piedmont), lard with herbs, galantina, and other delicacies.
