meats- cooked and cured Italy

... facility of 3000 square meters, renovated according to community directives. Since 1999, the production and commercial structure has been equipped with premises and systems suitable for high-quality standards. Office hours are from 08:00 to 12:00 and from 13:30 to 18:00. Store hours are Monday from 15:30 to 19:30, and from Tuesday to Saturday from 09:00 to 12:30 and from 15:30 to 19:30.

... 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.

PNK Farmaceutici Spa Esperti nello sviluppo e la produzione di integratori Fondata nel 2008 a Castelnuovo Vomano, in Abruzzo - Italia, PNK Farmaceutici si posiziona tra le società più dinamiche del panorama industriale attuale nel settore nutraceutico. La pluriennale esperienza nel settore ha permesso di sviluppare competenze e tecnologie all’avanguardia, rendendo l’azeinda punto di riferimento n...

... 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...

... 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...

... meat from Cinta Senese DOP pigs raised outdoors takes place in the ancient oak grove spanning over 40 hectares, situated 700 meters up in the hills of Barbischio in Gaiole in Chianti. In this area, the animals live outdoors in a forested environment of great natural value, where guided tours are organized. After the meat processing, the hams from these outdoor-raised pigs are taken for long aging in the ancient cellar from the 1500s, carved into the ancient walls of Radda in Chianti. Also delightful are the turkey roast, arista, and porchetta, which are sliced and ready to be enjoyed.

... 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...

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.

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

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 province of Fermo at our farm in Petritoli, which is classified as BAT (Best Available Technique) and is energy self-sufficient thanks to the production of energy from renewable sources (photovoltaic).

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...

PRODUCTION OF TYPICAL CURED MEATS FROM PARMA AND EMILIA PRODUCTION OF SLICED CURED MEATS IN PROTECTIVE ATMOSPHERE.

Specialty cured meats...

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.

Fresh meats and cold cuts...

Meats - Cold Cuts - Gastronomy Direct Sales...

Tuscan cold cuts, Tuscan D.O.P. ham. Grilled specialties. Wild boar products - Organic cold cuts.

PROCESSING AND TRADE OF FRESH AND FROZEN MEATS 
OWN PRODUCTION OF HAM, COPPA, BACON, AND SAUSAGES (Loc. Poggino) Tel. Fax...

Cured Meat Factory...

Agricultural Industry Group FERRARINI Cooked and Raw Hams...

Production of cooked vegetables...

The taste of tradition...

Artisanal production of porchetta and roasted porchetta busts...

Typical Tuscan Gastronomy - Cold Cuts - Cheeses - Oil - Bitters - Sweets...

Pancarré and special bread for catering, bars, restaurants, hotels, and communities. Panini, grissini, toast, panbrioche.