For us, producing cured meats is more than just a job. It's a real art.
Step by step, this is how we make our flagship products: salamis.
Trimming
We remove any excess fat from the individual cuts of meat, and discard any imperfect pieces, so only the best quality cuts go into the production process.
Marinating
Sea salt and fine herbs and spices are just some of the ingredients we use for marinating meat. Following ancient recipes, we preserve its aroma while enhancing its flavour.
Mincing
We decide the consistency of the mixture and, with it, the appearance and texture of our salami.
Mixing
All the ingredients are combined by our experts in state-of-the-art mixers, to obtain a uniform end result.
Filling
The mixture is packed manually into a natural casing, specially designed to let the meat breathe.
Tying
After filling, skilful hands firmly tie our salamis with string, to keep them compact during the curing process.
Curing
This brings us to the most important, but invisible, ingredient: time. The salamis are kept in cellars for months, monitored constantly and patiently, until they’re ready to eat.
Packaging
Expert eyes check the salamis for the last time, one by one, for weight and appearance. They then add the Salumificio di Franciacorta label.
Shipping
Fast and secure shipping to all our customers, including large-scale retailers and the Ho.Re.Ca. sector. Every day, vans leave our factory, heading all over northern Italy, and beyond.
