A group that's known throughout the world (and has a presence in over 40 countries), Fiorucci was founded in Norcia in 1850. In the following years, the original, Rome-based shop was joined by others throughout the capital. After WW II Fiorucci grew into a full-fledged producer, while in 1970 its headquarters were moved to its current location in Santa Palomba. A wide range of cured meats are produced, from mortadella to salamis, hams and DOP-designated prosciuttos, like Parma and San Daniele.
