Mastro Dario the ‘Salami Maestro'. When nine years ago Dario Soresi and Bruno Battaini started to experiment the production of salami here in South Africa they soon realized that the real problem was going to be the nature of the very changeable climate with hot days happening in every season, which could be a real cause of salami going bad. The most economical route would have been that of adding poisonous Nitrites,

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which is widely used, but Mastro Dario chose to make Salami without Nitrite or preserving liquids that give a smoked taste! It's better to have salami that don't appear deep red in color and are made with no poisons! Our Salami matures for months, in special cold rooms wrapped their own natural yeasts getting slowly that special taste! The genuine taste of times gone by....

Dario and Bruno attended a course and with the help of some Italian friends, ‘NORCINI’ professional salami makers started their own production. From the beginning they used only the best Italian traditions and technology. Dario says ‘when I offer salami to my granddaughters I know they eat genuine and not carcinogenic food!

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The meat used is from a farm here in George ‘Van Rensburg Meat’, a high quality closed-circuit farm where pigs are born and slaughtered, with no hormones, antibiotics, diseases and stress from transport, which causes adrenalin surges in the meats that alter its’ taste, color and tenderness!

Mastro Dario production of cold meats ranges from Coppa, Pancetta Tesa (cured pork belly), Bresaola and obviously Salami like the Felino (it’s name from the Italian town) or with various game meats, like Zebra, Springbok, Ostrich, Wild Boar or Pollo. Very tasty is also the Salsiccia (Luganega) made without killing the natural taste with to many spices, but rather with expert balancing of the aromas. Tasty ‘Cotechini’, a large boiled special pork sausage, which gets’ its’ name from ‘Cotica’ the pork skin, yes it is one of this sausage ingredients, to be cooked and enjoyed accompanied with Lentils and Polenta. Or a ‘Karoo Lamb- ham, de-boned and Slow Cooked as the name says a careful cooking method of a recipe treated leg of Lamb.

The cooperation with Maurizio started in 2005 when he traced up the old Outeniqua mountain road to meet the creators of these tastes, and fulfill his passion to find the origin in food, which started in Tuscany when he used to bring small producers to the ‘Fierucola Markets’ he organized with friends in his hometown. From there on lots of people countrywide have been able to enjoy Mastro Dario genuine tasty Cold Meats.

If you happen to be passing by the Outeniqua Mountains come and visit us, sure we’re not going to reveal the secret of our recipes! But you will taste our products and breath the pure air of the forests and mountain that surround us! Dario and Bruno say ‘what’s better than a ‘Panino al Salame’ with a glass of good wine…….it’s the taste of life!’


Dario and Bruno enjoy making Mozzarella Fiordilatte almost as a hobby. This Mozzarella is made from the fresh milk from Hoogekraal cows. Our Mozzarella is made by hand without use of any machinery. The mozzarella is stretched in the old way as was done in an Italian Masserie. Our finished Mozzarella is produced in the nest shapes of approximately 180 grams. If you would like to buy some of this superb Mozzarella then visit the La Locanda deli.

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