cooked meats Italy

... of Italian cured meats to the table every day. The company is involved in the slaughtering, processing, and trading of pork, always ensuring a fresh and genuine assortment. Among the products: fresh and frozen pork, sausages, hams, salami, zampone, coppa di testa, mortadella, culatello, pancetta, and cotechino.

The Salumificio Merlotti began its activity in the immediate post-war period in Castel d'Ario, the town that was the birthplace of the legendary racing driver Tazio Nuvolari. From a craft shop, over time, the company has grown, offering its products in an increasingly widespread manner. In the third generation of entrepreneurs, the salumificio moved its production unit to Marmirolo (MN) in a facil...

PNK FARMACEUTICI SPA Experts in the development and production of supplements Founded in 2008 in Castelnuovo Vomano, Abruzzo - Italy, PNK Farmaceutici is positioned among the most dynamic companies in the current industrial landscape of the nutraceutical sector. Years of experience in the field have allowed the development of cutting-edge skills and technologies, making the company a reference poi...

... 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.

... 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...

... ancient native cattle breeds. Our story begins with Peppino Ziveri, who in 1950 started selecting meats from small local farmers, which he processed and sold in his shop in Parma. Our commitment, today as then, is to protect artisanal productions and support agricultural biodiversity.

...For over 40 years, Monica & Grossi has been producing prosciutto di Parma Dop, prosciutti crudo, and prosciutti cotti. Additionally, it markets Prosciutto crudo di San Daniele, speck, prosciutto affumicato, culatta, and culatello con cotenna. Only the highest quality national meats are selected, processed with great expertise by master prosciuttai, and aged in the airy environments of...

... all invaluable, just like in the recipes of old. The long aging process, day by day, at the "right distance" to bestow an unmistakable aroma and flavor, along with hand salting and tying. Daily quality checks, a meticulous attention to the care of excellence, and the exclusive selection of noble, high-quality Italian meats. Valuable ingredients that we incorporate into our cured meats every day...

... rosa, truffle salami, Barolo salami, sausage, cooked ham, raw ham, cotechini, and many others, which we sell directly at our retail outlet. To boost sales, we have also opened a deli in the Langhe, in the historic center of Alba, and another in the center of Turin, near the Egyptian museum, where all our pork and cured meats can be purchased.

... passion. Sabatino Cillo's Experience Brand represents culinary excellence, offering the best of Italian meats through the Cillo Supply Chain and Selection, along with a high-quality international selection. The traditional cured meats and cold cuts are made with passion and top-quality ingredients, such as the award-winning Marchigianotto. These gastronomic excellences blend Sabatino's Swiss tradition with Italian cuisine and the quality of the selected ingredients. Awarded Italian top food 2022/23/24 for sausages / award for pepper and salt as the best cooked and cooked in absolute Italy.

Since 1957, the Vitali family has been passionately practicing the ancient art of charcuterie, paying close attention to customer needs and quality. Modern production techniques have allowed us to further develop these characteristics that, just like in the past, distinguish our company today. We cultivate the grains destined to become feed on our lands. We raise high-quality pigs born in the prov...

Cipressi in Chianti is located in Radda in Chianti, a medieval village renowned for the production of Chianti Classico wine, in the province of Siena, where its ethical and professional foundation lies in respecting the tradition of Tuscan artisanal food products. The business began in a small space adjacent to the ancient medieval walls of Radda on Viale Venti Settembre, where the processing of m...

The Trentino Salami Factory has been producing cured meats for over forty years. Among the characteristic products of the region are carne salada and speck; the company also produces more classic Italian cured meats, such as cooked hams, raw hams, salami, and pancetta. The Salumificio Trentino brand is an example of a modern and dynamic company that has successfully combined tradition with various dietary models. Always attentive to achieving quality, since 2006 it has certified its Quality Management System according to the UNI EN ISO 9001:2008 standard.

Lardo di Colonnata IGP in slices, pre-sliced and ground Vergazzata Pancetta Steccata...

The company Barbieri Enzo specializes in the production and aging of hams and is associated with the Prosciutto di Parma Consortium. Barbieri Enzo is located in Langhirano, in the province of Parma, at Case Schianchi 8. Among the activities: ham production ham aging ham packaging ham sales ham supply charcuteries ham producers...

Our company currently operates two production facilities. In Chiuro, there is the production plant, which spans nearly 3,500 square meters and combines our decades-long artisanal tradition with cutting-edge technology and computerized control at every stage of processing. It is here that the raw materials are meticulously processed following the production and aging processes. The parent company, ...

... organic cured meats, made with natural ingredients, are crafted using artisanal methods passed down through generations. The new company laboratory with CE marking allows us to combine tradition and innovation, providing hygienic and health guarantees without sacrificing authentic flavors.

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...

... the daily diet, as its Omega 3 content provides protective benefits to our bodies, contributing to improved concentration, mood, and control of blood triglyceride levels. Used both fresh and for processing into typical cured meats, the meat of the Calabrian Black Pig is therefore a product whose qualities are extremely pronounced and recognizable.

... exclusively on natural grains. The entire production process takes place in our artisanal workshop, based on meticulous research and continuous development, while respecting the indispensable art of traditional charcuterie, with its established and verifiable characteristics. Our cured meats are distributed and consumed with the awareness and pride of offering a food of undisputed quality and high culinary tradition.

Vemac is a leading company in the design and construction of automatic lines for the processing of fresh, cooked, and cured meats. From machines for the automatic unloading of meats to freezing systems, from automatic loading lines for salami to selection systems for hams, Vemac can meet any handling, automation, and robotics needs for the meat industry. It also guarantees its customers prompt and comprehensive technical support.

For over a century, and with the experience passed down through five generations, we have been operating in the pork industry at our state-of-the-art facility. Thanks to the professionalism of our operators, we guarantee the highest quality. 100% ITALIAN PRODUCT. The exquisite taste of our cured meats and our pork is legendary:...

Main Italian producer of certified IGP mortadella. Exclusive production, and certified quality, of the authentic mortadella made according to the traditional Bolognese recipe - Certifications VISION 2000, ISO 9001:2000, ISO 22000:2005, ISO 14001:2004, BRC, IFS Gluten-free mortadella. Brands: 1963 Artisanal Mortadella, D.O.P. Rustica, Oro, Tricolore, La Blu di Felsineo, Amabile. Exporting worldwide...

We are a family business since the beginning of the 80s now with the third generation on board. We produce a vast variety of meat products. From smoked Speck, to smoked bacon as well as different ham and sausages, to salami and other delicacies. Specialized in the production of products for further processing such as speck mattonella for slicing. Also very active in the horeca sector, with product...

Rondanini, in over 95 years of history, has transformed from a simple cured meat producer into a true food industry. The process of innovation in production techniques and the introduction of modern slicing and packaging plants for the products has not in the least affected the company's loyalty to the traditional recipes that have ensured its success, even abroad. For this reason, Rondanini offer...

The company that operates according to the most traditional and artisanal manufacturing techniques is looking to expand its horizons by broadening its product range and the markets it aims to reach, thanks to a continuous and constant process of research and development aimed at the long-term goal of marketing its products abroad as well. Livasì is a family-run business born from the desire of the...

Own slaughtering and production of traditional Venetian cured meats...