This ham production facility was founded in 1945 but was already operating in the early 20th century. It was named in honour of Marco D'Oggiono, a 15th-century painter who studied under Leonardo. Based in Alta Brianza, in an area of Lake Como famed for its gentle breezes, the company produces very mild cured and cooked hams, as well as salami and sausages, coppa, liver mortadella, vanilla cotechino, Chianina beef bresaola, and the new, exclusive Celtica line of lightly smoked charcuterie.
