“A cold cut that tastes of real things: this is what we, the Vitali people, produce”
The flavour of our cold cuts is unique, because the meat we process only comes from pigs that have breathed the air of the Apennines of Bologna and Modena. In fact, our sausage factory is in a popular area for the production of the Parmigiano Reggiano cheese, and it is precisely at the nearby dairies that the heavy pigs are bred and are the basis of our products.
And then the skilled hand of man who, thanks to the experience but also the new technologies, transforms the raw material into prosciutto, salami, pancetta, coppa, sausage, ciccioli, lombo and bresaola. A treat for the palate made possible by the work of experienced breeders, breeding forerunners of pigs born and bred in our company in the name of animal welfare, by workers and master butchers, custodians of heritage skills and knowledge derived from the ancient art cold cuts, with the guarantee of the highest quality control and food safety.
The Nuovo Salumificio Vitali s.r.l. Is an important production reality of the territory of the Apennines of Bologna.
Despite a difficult position of the town of Pietracolora (that anyhow guarantee the respect for tradition, quality and authenticity of the products) the factory has around twenty employees. Master butchers and the employees in the administrative office, shipping department, product quality control and production chain, packaging and transport sector.
The company also makes use of valid external collaborators, who have gained a solid experience in the field regarding the Food Quality and Safety.
All phases of the pork processing take place in the plant, located in a beautiful natural setting in the heart of the Apennines. From the slaughtering, according to the norms on the respect for the animal, to the meat processing and preparation of the products with the seasoning, packaging and shipping to the entire Italian territory, and beyond.
The wide fleet of vehicles, equipped with cold storage pursuant to law, guarantees the freshness of the product during transport even for long distances, and the validity of our drivers is a guarantee that we meet the planned delivery times.
Our company established in the 60s, when Italy was entering an economic growth phase and laying the foundations of that progress and economic and social welfare that still characterises our Italian Industry.
It is no coincidence that for this activity, Benito Vitali received in 1998 the recognition of the official title of the Republic for business merits: an award to all the family, in particular to his wife Roberta and their children who are continuing the tradition as well as to all the collaborators that have become part of this great Italian company over the years. So, what used to be a small cold cut production company has evolved and is now the modern structure named Nuovo Salumificio Vitali s.r.l.”
It is our land that gives our products that ‘true’ and distinguishing flavour.
For us, quality means relying only on experienced breeders, breeding forerunners of pigs, that they deal with in the name of animal welfare.
For us quality means availing ourselves of workers and master butchers who began working and have gained their experience on our farm.
For us quality means the right price, for those who work and for those who buy.
For us, quality means security and respect for the people and standards.
For us quality means protecting a wealth of skills and knowledge jealously so it is maintained and grows from generation to generation.
For us quality is… Nuovo Salumificio Vitali!
The “young people” at the cured meat factory
with Benito Vitali (below, left) in the 60s
Roberta and Benito Vitali at work
inside their cured meat factory (around the 70s)
The Nuovo Salumificio Vitali team during the opening ceremony
of the new Point of Sales (18 July 2009)