Founded in 1913 by Albino Chiesa, for over a century Albino has been a symbol of the art of charcuterie in the western Ligurian Riviera. A producer that's still family-run today, Albino Chiesa maintains a bond with tradition but is also attentive to modern techniques and recipes. Their lard comes from Italian pigs, processed in their Finale Ligure facility. In the last 20 years their range has expanded to include creations that draw on local ingredients, like Ligurian aromatic herbs, Genoese basil DOP and Vessalico garlic (a designated "Slow Food").
