In 1920, Ignazio Barberis, began making sausages and sausages in his renowned delicatessen in Villafranca Piemonte, a small town on the banks of the Po River, a few kilometers from Turin. Those were difficult years as we had just come out of World War I, but there was a lot of desire to work, to get involved, to try to build something important.
The success of the business was sudden; the secret then, as now, lay in a careful selection of raw materials (choice meats, natural casing, spices of great aromatic intensity, mixed according to familiar formulas) and meticulous care in the processes of processing and curing.
The real architect of the transformation of the old delicatessen into an artisan workshop and the consequent expansion of the distribution radius of the products was Francesco’s father, Luigi “GINO BARBERIS,” who, to the knowledge of the “secrets of the trade” inherited from his father, combined a great commercial ability and, after years of intense and passionate work, together with his wife Lucetta, positioned himself as a wholesale producer since 1960. The fame of the quality of the salami and sausages initialed by Gino Barberis thus began to cross the borders of Villafranca Piemonte and its surroundings.
