The facility is modern, with state-of-the-art equipment and instrumentation, and daily monitoring and checking of the entire production chain. The production plant is subdivided into holding and curing areas, and the cellar, where the shipping operations take place. Salumificio di Franciacorta's prerogative is its conservation of artisan methods, with meticulous care over production processes to ensure outstanding quality. The pork, exclusively from pigs reared in Lombardy, is delivered daily and moves on from the boning and trimming department to the area where the products are prepared.
Finally, it is transferred to the cellars where it matures, and to the holding rooms where shipping takes place. Every evening the premises are disinfected and the utensils and equipment are sterilised at 120° in accordance with the international HACCP (Hazard Analysis and Critical Control Points) system.
The company is still run directly by the Bresciani family, which assures both continuity and vision; a strong bond to the local area and international scope.