A family business founded in 1977 by Giordano Michelazzi, a pork butcher for three generations. The salami factory is located at the foot of the Piacenza hills, in Carpaneto Piacentino: here, the microclimate and culture provide the best conditions for the production of traditional cured meats. Slow curing, carried out in underground cellars, allows the chemical and physical characteristics of the cured meats to be properly refined, giving them an organoleptic profile characterised by very specific distinctive features.
