GIANNI NEGRINI SRL
For over 65 years, the Negrini Group has been producing quality cured meats in one of the areas of Italy where the art of charcuterie is the oldest and most valuable. Founded in 1955, in Renazzo di Cento (Ferrara) by Cav. Angelo Negrini, the Negrini company has always been oriented towards research and innovation, strictly respecting tradition.
This entrepreneurial philosophy has made the Negrini Group a leading reality in the Italian food industry. With a production and commercial strategy strongly oriented towards quality, service and the development of new products, the Negrini Group is the ideal partner for distribution and catering companies that are attentive to market developments and consumer need..
With the aim of creating increasingly innovative and quality products, in line with the current needs dictated by the tastes and preferences of the modern consumer, the line of Gianni Negrini ready meals and pre-sliced ​​cured meats was born which represent a further step forward on road of innovation while respecting tradition. In fact, next to the main production plant, a brand new operating unit has been built where modern automated dedicated production lines have been installed.
BONFATTI
Bonfatti was born in 1947 and is based in Renazzo di Cento, a small town in the heart of Emilia Romagna, crossroads of the three provinces of Bologna, Modena and Ferrara. Since its origins it has been producing typical Emilian cold cuts such as mortadella, salami and coppa di testa.
The range is characterized by the craftsmanship that touches all stages of processing. The meats used come only from Italian pigs that have reached a weight of 180 kg, therefore suitable for DOP production. Bonfatti selects only natural spices and casings for its productions and refines the products by tying them by hand with twine strings. Mortadella Classica, cooked cured meats and coppa di testa are the typical products of the territory that summarize Bonfatti's "Art of Emilian Salumiera" and which are also available cold cuts in a freshness-saving tray.
Bonfatti Salumi is part of Negrini Salumi, whose founder, Cav. Angelo Negrini, born in 1905 in a small town in the Bolognese countryside, began the production of mortadella and salami in a small laboratory in Renazzo di Cento, which is still the company's headquarters.