Dentesano salumi

It all began when

Angelo Dentesano began curing hams and marketing hot ham in the taverns of Trieste, business soon became interesting, so much so that in 1954 he convinced his son Sergio to purchase a warehouse equipped with boilers for cooking ham and to start production of cooked ham, traditionally much consumed in this area. Sales grew in step with demand and so, almost at the same time, it was decided to start building a factory in Percoto for curing raw hams, where there would also be space for finishing the purchased hams and storing them...