SALUMIFICIO BENESE

The Benese Salumificio was born in 1973 from an idea of ??the brothers Antonio and Giuseppe Borra, who together with his friend Bruno Belmondo constitute a small laboratory of slaughter and transformation of pork meats in the historic center of Narzole, a town at the gates of the Langhe. The pigs are selected in person and with great care, choosing only the best garments. The Benese Salumificio immediately conquers its precise identity within the Cuneo entrepreneurial reality. Faithful to a pact of loyalty with the territory, the company cultivates the delicatessen traditions of Piedmont, searches the raw material near the slaughterhouse and, above all, is strongly rooted at the founding values ??of its creed: crafts, Italianness, safety and care of the customer. Over time, the Benese Salumificio has been able to expand the offer of its products, proposing new flavors: specialties were born such as salami at Barolo DOCG, the sausage at the leek of Cervere and the sausage on the truffle.