produttori — Massa Martana · Umbria
In the Umbrian hills between Massa Martana and Collevalenza, a family has been turning selected pigs into artisan cured meats since 1939. Nearly ninety years of norcineria (traditional pork butchery) still visible in the hands of those who work here today.
On the work bench arrive pigs raised in Italy and slaughtered here, in Massa Martana: a short supply chain that begins with the choice of raw material. It is from this rigorous selection, still done by hand and by eye, that every cured meat of Dominici 1939 is born.
The gesture has belonged to the family for over thirty years: it is what Renzo Dominici passed on to his own, along with the patience that curing demands. No shortcuts, no automation: traditional methods remain the measure of every process.
On the shelf, the results of this care line up: hand-cured prosciutto, salame, capocollo, pancetta, lombo, and barbazza stagionata (cured pork jowl). A range that tells the story of Umbrian norcineria in full, made in-house since 1939.
The shop at Cimacolle is where every curing process comes to rest: direct sale, no intermediaries, the product exactly as it is.
