The Vitali family are born farmers and pig breeders. In 1957 their grandfather, Giuseppe, decided to close the chain and process the pork from his own pigs reared on the hills around Fermo. The business grows steadily, quality improvement accelerated thanks to the latest generation, Giuseppe and Giampiero, who have introduced a focus on natural processing for all the products, from ciauscolo campagnolo and salame lardellato, free from additives and preservatives, to norcidella, a rustic mortadella.
