The company is located in Carpaneto Piacentino, where the microclimate and culture provide the best basis for the production of typical cured meats. The history of Salumificio Giordano is a family history started in 1977 by Giordano Michelazzi, a pork butcher for three generations. The processing techniques are those of the pork butchers of yesteryear. A slow maturing process, conducted in underground cellars, allows the chemical and physical characteristics of the cured meats to be properly refined, giving them an organoleptic profile characterised by very distinctive features.
