Salumificio Magrotti Piero

Salumificio Magrotti Piero traces its origins to a country butcher shop founded in the 1960s at Montesegale, in Oltrepò Pavese—a region where maritime and hillside currents merge to create ideal conditions for cured-meat mastery. Decades of refinement in selecting noble cuts and source animals evolved into a modern facility that balances time-honored Salame di Varzi DOP production with contemporary infrastructure: photovoltaic systems power the operation, while state-of-the-art climate control and natural cellars guide the final aging phases of porks aged between 0.5 and 2 kilograms.

Contacts