It all started in the 1920s, in a small, speciality salami shop that would later, in 1952, become a full-blown business. Then, as now, it was run by the Renzini family. An assortment of deli meats are still being made, including wild boar mortadella and speck, game meats, and meats seasoned with truffle. But you'll find the classics as well, albeit suited to the modern diet (less fat, less salt and drastically fewer additives), all produced according to strict sanitary guidelines. Renzini oversee various facilities in the upper Valle del Tevere. The meat used is partly from the Parma and San Daniele pork circuits (certified prosciutto di Norcia PGI) and partly from northern Europe. Their select wild boar are from Umbria and around Europe. Aging is carried out in ventilated rooms.
