A dish that cannot be missed in our restaurant is the mixed boiled  meats of Carrù served from the trolley in the seven traditional cuts (head, tongue, scaramella, muscle, breast, thin meat, tail).
We cook  exclusively  Piedmont bred meat which comes  from local farms.  For great part of the year we use the meat of “The noble Ox of  Carrù” .
We suggest to accompany a local  wine. e.g.  the Dolcetto of Dogliani which is suitable due to its good full body and its correct acidity.  Alternatively a good Barbera  or  Nebbiolo would  not  be out of place.
The recipe for cooking  a good dish of mixed boiled meats (for six people) is very simple:

300 g of  scaramella
300 g  of  breast
300 g of  muscle
300 g of  head
1 tongue (to this you should still add the thin meat and the tail)
2 stems of celery
1 sprig of rosemary and laurel
1 leek
1 carrot

First put the herbs into a big saucepan with salty water and then the meat   (if you want a tasty dish the water  has to be hot before putting the meat in; if you want good broth the water  has to be cold before putting the meat in).
Cook for at least two hours; then remove the meat  in sequence : first the softest pieces  and last  the head that takes more time to cook. We suggest the following recipe as a complimentary sauce to accompany the mixed boiled  meats:

A small bunch of parsley
1 or 2 cloves of garlic
2 anchovies
capers
2 hard-boiled yolks
Bread crumbs softened in vinegar
A pinch of salt

Chop and mix all the products together. Add olive oil until you have the correct consistency.
We remind you that in order to get some good mixed boiled meats you must pay attention to the quantity because it is  the quantity that makes the dish tasty and juicy, therefore the more meat you cook  the better it is.