The business was established in 1987 by Tito Branchi, but was developed in the 1950s and 1960s by Erminio Branchi and his son Franco. They were the first in the area to produce prosciutto cotto and prosciutto di Praga, which made its name on the market. Today these products are joined by culaccia and prosciutto made from the meat of black pigs. Thanks to homemade brines and slow wood-smoking, the prosciutto, smoked and corned meats, and other charcuterie products are real delicacies.

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