ESTABLISHMENTS

IN THE HEART OF FRIULI

The business activities take place at two sites:

  • In San Daniele del Friuli the pork legs are processed for the production of PDO Prosciutto di San Daniele
  • The company headquarters are situated in Romans d'Isonzo, and house both the management offices and a factory producing cooked hams, speck, frankfurters and salamis.

 

 
SAN DANIELE DEL FRIULI (UD)

The new factory is dedicated entirely to the production of PDO Prosciutto di San Daniele, with a production capacity of 250,000 pieces a year. Production takes place on an area of 20,000 m2 divided into:

  • 8 processing areas
  • 30 chambers
  • 14 maturing rooms
  • Internal deboning area
  • Traditional slicing area
  • Industrial slicing area
 
 

 

The maturing rooms face north/east in order to make the most of air currents coming from the Alps and mixing with the milder air from the Adriatic coast. The San Daniele air is a crucial and exclusive ingredient for the successful production of Prosciutto di San Daniele.

The San Daniele establishment has achieved the following certificates:

  • Certification of its Quality System in accordance with UNI EN ISO 9001:2008
  • Process Certification in accordance with British Retail Consortium (BRC) and International Food Standard (IFS) requirements
  • Authorisation to export to Japan


 

 

 
ROMANS D'ISONZO (GO)

This factory has a production capacity of 5.5 million kg a year, developed on an area of 90,000 m2 consisting of:

  • Production areas for cooked hams, frankfurters, salamis and whole matured products
  • Packaging and shipping
  • 43 chambers
  • 54 maturing rooms
  • A deboning and cutting area
  • A chemical and microbiological test laboratory.
 
 

 

Active since the 1950s, the factory is able to combine the traditional production of cured meats, (both under its own name and for other brands), with the processing of products and semiprocessed products for industry and catering. The R & D department understands the needs of customers and works to respond to these in a focussed way, calibrating the recipes in consideration of the technical limitations and economic optimisation of the recipes and processes, as well as marketing aspects, such as market input, distribution needs and innovation. The internal laboratory works constantly to check the company's compliance with the health and hygiene regulations and self-controls guaranteeing that the product quality standards defined in the technical sheets are complied with.

Through its research for continuous improvement and organisational optimisation, the company has obtained the following recognitions:

  • Certification of its Quality System in accordance with UNI EN ISO 9001:2008
  • CProcess Certification in accordance with British Retail Consortium (BRC) and International Food Standard (IFS) requirements
  • Authorisation to export to Japan