• Cold cuts
"Salumificio Benese" was founded in 1973 by brothers Antonio and Giuseppe Borra, together their friend Bruno Belmondo.
Together they set up a simple butchery workshop in the old town centre of Narzole, in the Langhe area, then moving close by to Bene Vagienna, where it became a solid and recognised reality for the transformation of pork.
The company aims to safeguard the traditions of Piedmontese charcuterie: they select only meat of Italian origin and slaughter only pigs raised in Piemonte, resulting in gluten-free and lactose-free products.
In particular: sausages, salami and hams such as "Golì" (a kind of Piedmontese cheek bacon), pork loin and cooked ham coming from the best-selected pork legs.
The happy intuition of this firm was to use gastronomic local products such as "Barolo" wine and leek from the Cervere village, which added a plus to the classic charcuterie scenery.
It is the perfect charcuterie for a mixed platter for an aperitif, to be eaten with fresh baked bread and a glass of red wine.
We recommend "Golì" in a reinterpretation of "pasta alla carbonara", as well as pork loin with a drop of extra virgin olive oil, lemon and Parmigiano Reggiano or pork sausages as the main ingredient of a wonderful risotto.
Salumificio Benese Via Narzole, 2 12041, Bene Vagienna (CN) Italywww.salumificiobenese.com