SALUMIFICIO SAN CARLO

Salumificio San Carlo was born in 1979 as an artisan company, specializing in the production of dry-cured meats, such as Pancetta, Coppa, Salami, (typical of the Piacenza area), bacon, guanciale and other Italian cold cuts. It has been present for over thirty years among the producers of dry-cured meats (salumi) in the Piacenza area, in Emilia, an Italian region renowned for its food specialties. The company is located in Ziano, on the hills of the Tidone Valley, and since the beginning it has focused its production on the salumi from this territory. Salumificio San Carlo offers the ideal choice when it comes to traditional Italian taste in dry cured meat products: coppe, pancette and salami, made like they used to be, following the typical recipes of Piacenza hills. At San Carlo we combine the good taste of typical products with a strong commitment to foodstuffs safety issues; this commitment involves all company activities, from the selection of raw materials to production technologies, to staff training. Thanks to this, we are now suppliers of the main Italian retailers, who acknowledged the results reached by Salumificio San Carlo in its pursue of Quality.
Over the years, from a small company, it has become one of the main players in the Italian market and it has been exporting its specialties all over Europe, as well as to Canada, Japan and finally the US. In fact, it is the only company in Piacenza and one of the few in Italy approved to export products to the USA.
The evolution of company size has always aimed to improve the production offer with a very high attention to quality standards, while maintaining a strong connection with the territoriality and artisanship that has always distinguished it.