A bit of history
The history of Divin Porcello dates back to 1980, when dear grandfather Pierino and his father Giovanni ran the family butcher’s shop and charcuterie. It was he who taught his father the art of butchering, or as they say in Budrio in the Ossola Valley, “a fa sù”.
This ancient tradition has been handed down from generation to generation, in fact, today his daughter Mara is learning from her father what he learned from his. Thanks to a natural method, they produce cured meats of yesteryear, closely linked to the local tradition.
Divin Porcello represents the perfect example of family, love for the land and local traditions.
Products of this company
Guanciale with rosemary – circa 400gr
Lumbar & Lard – circa 400gr
Masera’s Giambun – circa 1kg
Ossola’s Mortadella – circa 400gr
Pancetta with pork fillet – circa 400gr
Pork fillet with mountain herbs – circa 350/400gr
Salame di testa – circa 400gr