History
Our story began in 1965, when Umberto Bresciani founded Salumificio Bresciani, a local producer of high-quality cured meats. Ten years later, thanks partly to the entry of his nephews Angiolino and Renato, the company was a large producer, meeting the needs of a growing market. This constant expansion was also reflected in the brand name, which became Salumificio di Franciacorta. Today Pietro, Manuela, Sabrina and Stefania Bresciani are the third generation of a company that’s synonymous with authentic flavour.
Our values
Craftsmanship
We preserve the traditional methods of artisanal cured meat production, while simultaneously innovating. The processes and techniques we use remain traditional: we guard them and pass them on with care and passion, from. one generation to the next.
Flavour
Our cured meats are simply irresistible. Because they’re made with the very best ingredients from selected Italian farms. Because we create them following the ancient norcina tradition. And because we constantly fine-tune them, to make them even better.
Focus on the customer and the consumer
We stand out for our attention to our customers, to whom we offer a personalised and excellent service. Similar care is taken for our consumers. In fact, we scrupulously check all our cured meats to ensure they’re healthy; and we also offer a range of gluten- and lactose-free products, perfect for consumers with allergies and intolerances.
Region
All our meat comes from pigs born and raised in Italy; when they arrive at our factory they are processed according to the ancient principles of Lombardy’s norcina tradition. It’s precisely the combination of superb ingredients and Italian know-how that makes Salumificio di Franciacorta cured meats so special.
Original recipes and flavours that fully express a land recognised for its food and wine excellence: Franciacorta.
Reliability
Our cured meats are not only delicious. They’re also safe, because they are the result of IFS-certified production, in other words a process that complies with current regulations on hygiene and food safety.
