The business was founded in 1972 at Langhirano, a few years after the Consorzio del Prosciutto di Parma and this is still the focus of all its activities. The processing is carried out manually with a close eye on the...

The Braito family has been in Val di Fiemme for over half a century in a beautiful setting, where it produces countless typical specialities. The Italian pork is processed with care and attention. The feather in Tito's cap is speck,...

In Val di Cembra, a consistently well-managed family business has found a way to bring together the traditional and the modern. Along with speck (of course) local speciality meats, like the 'salada trentina', 'mortandela' and 'luganega' (sausage) take center stage....

A leader in bresaola production, a few years ago Rigamonti joined the Brazilian JBS SA group, the world leader in processing animal protein, which bought all the shares in this venerable Valtellina company, founded in 1913. The meat, frozen Brazilian...

Gioachino Palestro came to La Corte in 1988 with the goal of setting up a business to protect and promote traditional Lomellina charcuterie. Geese have always been the most widely bred animal hereabouts and are considered as a separate typology...

This is a modern, traditional family company, in business for decades, and successfully combining century-old tradition with avant-garde technology. Italian meat of the highest standard is used: pork, beef, game and turkey, all hand-processed in the plant with dry salting...

Heinrich Pöder produces a typical speck on his own farm, made in traditional artisanal fashion using meat from his own pigs, processed without additives or preservatives, gently smoked and using the neck, loin, belly, and shoulder, as was the case...

The Merano-based Pfitscher was once a small business specializing in speck, but is now a large, avant-garde company. It has expanded its range of specialities, but retains its strong links with South Tyrol tradition. Production capacity is now able that...

The history of this charcuterie began in 1880, when Giovanni Battista Gamba opened a butcher's shop with an annexed inn. Over a hundred years of business later, the company continues to make charcuterie with an eye on quality as well...

Casa Florio is a multifaceted producer where both 'national' and local cured meats are made. Both product lines have one thing in common: quality (both in terms of the pork used and techniques for working it). They don't raise their...