Our company has been working in the cured meats field since sixties. The founder was Gaspero Rosi, a pork live stocker. The Economic growth and the increasing of meat consumption allowed the company to develop its business, so that Gaspero’s son Sauro began to work in the family business. At the end of the sixties the meat treating was added to the animal farming, and the products were sold in the local butchers. In 1973, the first slaughterhouse was built and widened out during the time.
Afterward, the first cured meats productions took place, and the Salame Toscano was since then the pride of our production. In 1994, according to the EEC regulations, the new plant was built, and the butchery was abandoned. During this decade, we specialized more and more in the production of Salami, Sausages and Pancetta(Bacon), especially in packing for retail.
7th October 2012, our activity was suddenly interrupted because of a wild fire that destroyed completely our headquarters.
At that time, the company was run by Sauro’s sons, Silvio and Riccardo ,who immediately began to rebuild the Salumificio. 9th February 2015 our production site was operative.
The new building, 2.500 sq.m big ,has the most innovative production facilities and machineries of last generation for both production and packaging. All these features and the total respect of the sanitary regulations make our company an excellent and reliable Italian reality, completely in compliance with the standards of our field.
Our company has been working in the cured meats field since sixties. The founder was Gaspero Rosi, a pork live stocker. The Economic growth and the increasing of meat consumption allowed the company to develop its business, so that Gaspero’s son Sauro began to work in the family business. At the end of the sixties the meat treating was added to the animal farming, and the products were sold in the local butchers. In 1973, the first slaughterhouse was built and widened out during the time.
Afterward, the first cured meats productions took place, and the Salame Toscano was since then the pride of our production. In 1994, according to the EEC regulations, the new plant was built, and the butchery was abandoned. During this decade, we specialized more and more in the production of Salami, Sausages and Pancetta(Bacon), especially in packing for retail.
7th October 2012, our activity was suddenly interrupted because of a wild fire that destroyed completely our headquarters.
At that time, the company was run by Sauro’s sons, Silvio and Riccardo ,who immediately began to rebuild the Salumificio. 9th February 2015 our production site was operative.
The new building, 2.500 sq.m big ,has the most innovative production facilities and machineries of last generation for both production and packaging. All these features and the total respect of the sanitary regulations make our company an excellent and reliable Italian reality, completely in compliance with the standards of our field.
