Cured prosciutto
Hand-processed and hand-cured according to Umbrian norcineria tradition, one of the salumeria's distinctive products
Producers · Massa Martana (PG)
Family-run artisan salumeria since 1939 in the heart of Umbria
Eccellenza Italianacertificata 2025–2026ID 16650
Read on
The place
Dominici 1939 is a family-run artisan salumeria that has been producing quality salumi and cured meats in the heart of Umbria for over thirty years. Thanks to the passion and work passed down by Renzo Dominici, the company selects pigs raised in Italy and slaughtered locally in Massa Martana, following traditional methods. The range features hand-cured prosciutto, salame, capocollo, pancetta, lombo and cured barbazza. The shop, located in the locality of Cimacolle along the SP414 for Collevalenza, offers direct sale of its products.
The origins
Dominici 1939 is a family-run artisan salumeria that has been operating for over three decades in the heart of Umbria.
Why you can trust it
Dominici 1939 is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Dominici 1939 is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Dominici 1939 uses exclusively pigs raised in Italy, ensuring the traceability and quality of the raw material behind every product.
The pigs are slaughtered in Massa Martana, allowing the salumeria to closely oversee the entire production chain and reduce the time between slaughtering and processing.
Production follows traditional methods handed down by founder Renzo Dominici, with manual processes that respect the natural pace of curing.
The salumi are cured following established techniques, with particular attention to the hand-processed and hand-cured prosciutto, one of the company's flagship products.
What is made here
Services and features
Hand-processed and hand-cured according to Umbrian norcineria tradition, one of the salumeria's distinctive products
Made entirely in-house following traditional recipes and natural curing times
A prized cut taken from the upper part of the loin, artisanally processed and cured
Cured using artisan methods, rounding out the range of products available for direct sale
A salume typical of Umbrian tradition, made from the lower part of the guanciale
The proof