Via del Santuario, 48 – Loc. Strà di Nibbiano; – 29010 Nibbiano (PC)
Tel. 0523 998856 – Fax. 0523 733259
www.salumigrossetti.it – info@salumigrossetti.it
Salumificio Grossetti has a long family tradition concerning the production of Piacenza cured meat. The laboratory was in fact created in Pianello Val Tidone in 1875, handing down from generation to generation the art of preparing cured meats. Today, after 4 generations, that laboratory has become a modern charcuterie factory that is equipped with advanced technological tools and procedures recognized at the community level to guarantee the highest standard in terms of food safety and healthiness.
But the passion for that ancient craft, the care and attention in the preparation of products, the time and patience in seeking quality in every single step of the process have remained the same as those of that small workshop in Pianello in 1875.
Production
The cured meats factory Grossetti has preserved over the years the production of typical cured meats: Mariola (today one of Slow Food products) to dried Ciccioli, Lard, Zampone and Cappello del prete.
Beside Salame Piacentino DOP you can find all the local variants of salami: Salame Gentile, i Cacciatori and Strolghino.
Antonio Grossetti, together with his children and grandchildren (Enrico, Alessandro and Eugenia), never used easy shortcuts: their cured meats are still made with a keen eye for quality. Particular attention is paid to the seasoning and to the choice of raw materials.
