When Dario Soresi relocated to South Africa in the 1990s he purchased a farm and teamed up with Bruno Battaini to start experimenting with salami making.
It began as hobby but – as their product reached farm stalls and restaurants – the demand quickly increased.
This inspired Dario to undertake a course in Italy, where he learnt from the best charcuterie masters in Parma and came back full of knowledge and ideas.
The business kept growing and relocated to George Industrial, where Dario was joined by his wife Adelia, daughter Arianna and son-in-law Mirco. Today Mastro Dario is a truly Italian success, and its cured meats are sold across the country.
OUR PRODUCTS
Products are made following the original recipes of an Italian “norcino” or traditional butcher, using the best pork cuts, beef cuts, imported casing and spices, guaranteeing an end product of the highest quality.
The range includes best sellers such as Salame Rustico, a 60 days matured salame made of 100% pork and spices, their Cacciatore and Mignon Salame and the Salame Filzetta. The Golden Range is made from 100% pork and different flavours such as Chilly Pepper, Garlic, Fennel, Chianti Wine and Truffle.
Ham, Coppa, Breasaola and Pancetta are also part of the production.
No additives or artificial flavouring are used: “it is better to have a salame that is not bright red but is wholesome and contains no poisons!”
Mastro Dario’s Salami mature for months in special cold rooms wrapped in their own natural moulds, slowly acquiring their special flavour, the genuine taste of times gone by.
