SALUMI EMMEDUE

HISTORY AND ORGANISATION - Salumi Emmedue Srl is a family-run company, founded in 1986 by Felice Marino, located in Picerno, a small town in Basilicata not far from Matera, the European Capital of Culture 2019. With more than thirty years of history, the company is a perfect combination of tradition and innovation. The second generation, Rinaldo and Roberta Marino and competent and qualified staff, have transformed a craft of meat processing in a modern cold cuts industry, which maintains, in its productions, elements of craftsmanship. Many production processes are carried out by hand: ageing, for example, respects natural times, and expert hands decide when a product has completed its maturation.
Up to now, Salumi Emmedue has two plants with a total of 4,000 square meters and 30 direct collaborators. The hillside location of the plants, in the open countryside, at the foot of Mount Li Foj (1,365 m asl), the climate particularly suitable for curing meats, combined with skilful craftsmanship, help to ensure a product of excellent organoleptic quality. Thanks to an organized staff and experienced collaborators, the company is able to offer its partners high-quality products, reliability and punctual delivery times, with continuous attention to customer satisfaction.
PRODUCTS – Salumi Emmedue offers a wide range of traditional and typical cured meats, 100% made in Italy, gluten-free (included in the book AiC 2018), without GMOs, lactose and milk proteins free. Thanks to a careful selection of raw materials, flavours and spices are carried out in order to combine the balance between an ancient and precious tradition and modern technology. The aromatic plants used as laurel (Laurus nobilis or Lauro) are grown on farmland. Wild fennel (Foeniculum vulgare) is harvested by expert hands in the areas bordering on the farm and only after having passed the rigorous quality controls is used in typical processes such as for example the seasoned sausage. Our production varies from the type of the territory, such as Lucanica sausage, Soppressata, Capocollo, Pancetta and Prosciutto Crudo, to the classics of Italian “salumeria”, such as Naples, Spianata, Ventricina and Milan. In recent years, more and more commercial significance has acquired productions such as Culatta and Culatello and exclusive specialities, patented in the company, such as the Salame Lucanone® and the Dorso dei tre alberi®. The range also includes a line of products without added preservatives.
Salami Emmedue is almost at the end of the process for obtaining the PGI for Picerno's Lucanica sausage, a salami known for its goodness since Roman times.
SAFETY AND QUALITY - The most modern technologies and innovations, a guarantee of high standards of hygienic safety, coexist perfectly with a production process that remains anchored to local craftsmanship. It is with this in mind that the Emmedue factories were designed. All production phases, from the arrival of the raw material up to the packaging, respect internal procedures established by their own manual of self-control and quality. Innovative processing processes, the cleanroom for the production of cold cuts in complete sterility, the presence of two metal detectors and a total traceability system (Qr Code) are a guarantee for business partners and final consumers.
Thanks to the implementation of the QrCode system, it is now possible, in a few seconds, to trace, narrate and protect the history of each product and of everything behind it; it is a way to guarantee the quality of its work and to present to consumers a series of complete, real and transparent information; this, therefore, a form of protection, differentiation and enhancement of one's own quality and professionalism compared to competitors. The Emmedue Salami, which has always been sensitive to environmental issues, for the various types of primary packaging has used, over the last few years, products in which the micron value of the plastic material has considerably reduced. Based on the documentation received from its primary packaging suppliers, we note the absence of some dangerous substances: phthalates (DINP, DIDP, DEHP, DIBP), heavy metals, latex, epoxy derivatives, bisphenol A, PVC-PVDC and other chlorinated polymers, nanoparticles. Finally, the achievement of two important international certifications: BRC (British Retail Consortium) and IFS (International Food Standard) also allows more effective control of quality and safety systems, applied at all levels of production.
In recent times, Salumi Emmedue has invested in clean energy, in order to have greater energy efficiency, in fact, all the energy used for production derives from 100% renewable energy sources.
FAIRS AND INTERNATIONAL AWARDS - In 2012 and 2015, three products: seasoned sausages, soppressata and salami Napoli, won the Superior Taste Award with two stars in Brussels, awarded by the International Taste & Quality Institute (ITQI), an organization which works to promote the quality of the best products in the world. More recently, in November 2016, the cured ham Del Cerro and Soppressata were awarded two stars to the Bellavita Awards in Amsterdam as part of Bellavita Expo, the largest trade show of the Food & Wine dedicated to the Made in Italy.
In the Food & Wine Matera, the year 2017, Emmedue won the Prize for "research and recovery of the local food traditions" by Federazione Italiana Cuochi (Federation of Italian Chefs), besides Emmedue has been selected in the year 2017 by “Eccellenze Italiane”.
Emmedue exhibits to the important fair as TUTTOFOOD Milan 2017 and 2019; CIBUS of Parma 2016 and 2018; FOOD & DRINK Birmingham 2018; SIRHA Budapest, SIRHA Lyon 2019.