Food producer

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...

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...

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...