Business began with Luigi Squizzato, a cattle dealer, who opened a butcher shop and factory in 1952. Initially production focused on classic Veneto charcuterie, before expanding to encompass products from other regions with the arrival of his son Fidelio. The...

In the 19th century the Rossi family already produced charcuterie on a small scale. It continues the tradition using meat from Large White, Cinta Senese and Duroc pigs, some home-bred and some purchased in Italy. The pigs have a natural...

Skilled Modena butcher Astro Muratori founded this company in 1964, specializing in Bassiano ham. The climate in the mountains around Latina was ideal for slow, natural ageing. Today the business is run by his son-in-law and daughters, carrying on the...

Cerati is an excellent example of the entrepreneurial and agricultural labour typical of the Po Valley. Starting life as a dairy farm, it now handles all aspects of agriculture. Most production focuses on charcuterie, with all the processing and aging...

Salumificio Bustese was founded in 1892 by Enrico dell'Acqua. His good intuition led him to bring local, traditional products to the ‘New World', a decision that gave rise to the famous saying, ‘Busto, the land of sausage'. Their cured meats...

The company specializes in prosciutto di PGI Sauris. In accordance with production regulations, the pork thighs are purchased from national farms, salted, chilled, processed and lightly smoked with beech wood as is the local tradition. At Sauris smoking is an...

Since 1951 the Turri family have cultivated olives. Today Mario, Laura, Luisa and Giovanni, the third generation, grow more than 27 types of olives common to Garda and Veneto, and olives from other parts of Italy as well. They also...

In 1935 Attilio Lenti started up the first cooked ham production plant and today the company still produces over 5,000 tons of quality cooked meats per year. It pays particular attention to consumers and every product is free from gluten...

Known simply as "la fabbrica del tonno" this tuna facility lies between Torre Colimena and Porto Cesario. Colimena applies craft production methods: the tuna is not steamed but cooked in a broth with Mediterranean herbs and natural sea salt. The...

Granda Trasformazione, founded in 2004, is the natural evolution of the La Granda association, created by Sergio Capaldo, consisting of over 60 Piedmontese cow breeders. The meat is used for ready-to-eat specialities (roasts, sauces, tripe, beef tuna in jars, etc.)....