TIF2020-EN

A leader in bresaola production, a few years ago Rigamonti joined the Brazilian JBS SA group, the world leader in processing animal protein, which bought all the shares in this venerable Valtellina company, founded in 1913. The meat, frozen Brazilian...

Gioachino Palestro came to La Corte in 1988 with the goal of setting up a business to protect and promote traditional Lomellina charcuterie. Geese have always been the most widely bred animal hereabouts and are considered as a separate typology...

This is a modern, traditional family company, in business for decades, and successfully combining century-old tradition with avant-garde technology. Italian meat of the highest standard is used: pork, beef, game and turkey, all hand-processed in the plant with dry salting...

Heinrich Pöder produces a typical speck on his own farm, made in traditional artisanal fashion using meat from his own pigs, processed without additives or preservatives, gently smoked and using the neck, loin, belly, and shoulder, as was the case...

The Merano-based Pfitscher was once a small business specializing in speck, but is now a large, avant-garde company. It has expanded its range of specialities, but retains its strong links with South Tyrol tradition. Production capacity is now able that...

The history of this charcuterie began in 1880, when Giovanni Battista Gamba opened a butcher's shop with an annexed inn. Over a hundred years of business later, the company continues to make charcuterie with an eye on quality as well...

Casa Florio is a multifaceted producer where both 'national' and local cured meats are made. Both product lines have one thing in common: quality (both in terms of the pork used and techniques for working it). They don't raise their...

Business began with Luigi Squizzato, a cattle dealer, who opened a butcher shop and factory in 1952. Initially production focused on classic Veneto charcuterie, before expanding to encompass products from other regions with the arrival of his son Fidelio. The...

In the 19th century the Rossi family already produced charcuterie on a small scale. It continues the tradition using meat from Large White, Cinta Senese and Duroc pigs, some home-bred and some purchased in Italy. The pigs have a natural...

Skilled Modena butcher Astro Muratori founded this company in 1964, specializing in Bassiano ham. The climate in the mountains around Latina was ideal for slow, natural ageing. Today the business is run by his son-in-law and daughters, carrying on the...