salami Italy

... never obvious. Our territory greatly inspires us to create cured meats that synergistically pair with high-quality products, such as the honey salami from Tuscia, the cooked salami with Aleatico, a local grape variety, and the Violone salami, which is also local. We use the best raw materials and the finest auxiliary materials, allowing us to maintain a very high quality standard.

... health of the consumer, which is why we have developed lines of naturally crafted products. The salumificio produces hams, extra fresh sausage, cured sausage, Luganega, Zia Ferrarese salami, Guelfo grilling salami, farmer's salami, large local salami, Milan-style salami, Hungarian salami, Felino, Ferrarese, Neapolitan, Fabriano, aged guanciale, head coppa, ciccioli, cotechino and zampone, bondiola, cappelli del prete, and other specialties for retail, GDO, and catering.

... time and space. Today, even though production has significantly increased and the market has become much broader and is continuously expanding, the teachings passed down through generations have remained the same. The processing of meats took place in a small facility, where the focus was primarily on a manufactured product, namely, Mugnano salami. This type of cured meat is characterized by the...

Sabatino Cillo, a young Swiss butcher, founded the Cillo Salami Factory in 1985 in the Caudino area. His determination and passion for innovation have made him a pioneer in the industry, akin to Steve Jobs. Through the establishment of the Certified Meat Supply Chain in 2019, he ensured customers the quality and origin of the meat. The Cillo Experience brand offers high-quality gourmet products...

A variety of delights are offered to our customers, including loin, small loins, sausages, salami, and hams with different flavor characteristics—precious specialties that arise from selected pork meats, expertly seasoned by the skilled hands of our artisans. The minimum aging period guaranteed for each cured meat, along with the ideal climate in which this process is completed, makes every...

In our organic farm, we raise pigs in a semi-wild state using organic methods, prioritizing animal welfare. The pigs are fed exclusively with farm-grown grains and are not administered antibiotics. All animals are processed on-site in a facility equipped with a meat processing laboratory. We produce various types of salami, aged bacon, flavored lard, loin, small loins, guanciale, and ham. Our...

... production activity of dairy and salami, starting to raise his animals with care and love and producing cheeses and cured meats that soon became a reference point for the entire surrounding area. Thanks to a passion passed down from father to son, Pieragnoli still invests in the pursuit of excellence, entering a vast and diversified market with a wide variety of selected gastronomic products, with a...

Salumificio Lombardi has been specializing since 1923 in the production of typical Tuscan cured meats, specifically fresh sausage, Tuscan salami, Finocchiona Toscana, spicy salami, and Tuscan pancetta. The company demonstrates its ability to adapt to new markets by marketing various types of cured meats in different formats to meet all current and future demands of the players in the GDO and...

Salami Industry...