Brief history

At Masera in Via Rosigno, Mastro Giovanni and Mara continue the family tradition of the ‘salami’ or cured meats making business founded by grandfather Pierino in 1950. The Divin Porcello Salami shop has various refrigeration cells, to guarantee the products are always fresh. There are cellars which, in order for the cured meats to reach the correct degree of maturation, are kept at a constant temperature and humidity. The beating heart is the lab, where Mara and Mastro Giovanni cut, season, stuff and prepare local products for maturation, which can all be found in our catalogue.