Ernesto Del Ben was born into a large farming family in Prata di Pordenone. While still very young he moved with his family to a farmhouse in Maniago.
After the war, tied to the land, he chose to become a breeder together with his wife and two sons: first chickens and hens, then pigs.
Ernesto’s passion for cured meats gave life to the salumificio that bears his name, with a simple idea: to make the most of the meat from the pigs raised by the family.
That passion passed to his sons and then to his grandsons, who still work today with traditional Friulian artisan recipes and methods, with respect for the quality and genuineness of the products.
In 1992 the plant was expanded and the salumificio grew, renewing itself while staying true to its origins. The grandsons carry on grandfather Ernesto’s ideal: carefully chosen ingredients and pork coming exclusively from Italian farms.
The recipes are the ones we have always used, simple and genuine, handed down from generation to generation. Modern plants and the traceability of the whole supply chain, which gives every product a true “identity card”, help guarantee safety and quality, in keeping with production traditions and love for our land.
Today the salumificio is run by the family’s third generation, Ernesto’s grandchildren: Stefano, Adriano and Gabriella. They keep improving their production choices without giving up their artisan character.
Our salumificio stands in Maniago, the “City of Knives”, at the foot of Monte Jouf. The breeze from the Fontanutis reaches the plant all year round and plays a key role in the maturing and curing of our products. Discover the area.
