THE MORGANTE STORY
The Morgante family's story began in the first half of the 19th century with Luigi Morgante, a merchant and deli shopkeeper from Tarcento (Udine).
Taking a natural step, the next generation, represented by Cesare, opened a butcher shop at the turn of the century, which would later be transformed into a slaughterhouse and meat processing business in the 1930s by his son Olvino Morgante. At this time and also after the Second World War, the Morgante business was the exclusive supplier of fresh meat for the French company "Wagon Lits". Olvino was a true entrepreneur, able to adapt to change, and he was the one who integrated the meat processing business with the production of cured meats and sausages.
From the 1950s the industrial structure was established which concentrated soley on processing meat, and it was like this that the "Salumificio F.lli Morgante", set up by Cesare and Giuseppe in Romans d'Isonzo (Gorizia), came about. This was one of the first factories in Italy to produce skinless frankfurters and cooked hams.
The exponential growth experienced by the company from the 1960s to the 1980s led to establishment of the "Prosciuttificio Morgante" delicatessen in San Daniele.
Today, Franco and Alberto Morgante, the fifth generation to run the company, have developed a more modern entrepreneurial approach and skills-based internal organisational structure, with the aim of establishing themselves and growing as a leading company on the market of high quality products.