The Thogan Porri family, of rural origin, had always produced cured meats for their own use and, as was tradition, salami in particular.

The cured meats production facility was established in 1967 in a tiny workshop in the hamlet of Casa Zanellino, in the commune of Valverde in the province of Pavia, in order to supply the family delicatessen in Voghera, founded and run by the determined and passionate Nonna Maria. The quality and wholesomeness of the products led to an increasing number of requests from outside the facility’s regular circle of clients, to the extent that in 1988, the business was moved to a larger and more modern workshop in the hamlet of Casa d’Agosto, in the commune of Valverde, where the produce was also available for wholesale purchase, before moving again in 2001 to the new factory in Casa Cucchi, Cecima, at the heart of the Staffora Valley.

The cured meats production facility has a CE stamp and benefits from the most state of the art technology available, to ensure high quality, safe production, paying close attention to ensuring total respect for tradition and uncompromising quality, from the choice and use of the ingredients to the processing and, above all, to the maturing of its fine produce.

The cured meats are the result of meticulous research into the most wholesome rural traditions. Much care and attention is dedicated to the selection of the meat, which comes only from mature pigs, born and reared in Lombardy and the surrounding regions. The processing is all done by hand, the recipes are original, the ingredients are wholesome and natural and the product is free from chemical additives. All cured meats are stuffed into natural casings and tied individually by hand, left to dry slowly and then finally matured for the required time. It is only this way, and thanks to the region’s specific microclimate, that the end product acquires its typical scent and unmistakeable flavour.
As well as the products shown, true connoisseurs can also enjoy “guanciale” (cured pork cheek or jowel), “cotechino” (a product similar to salami which must be cooked before eating), pre-cooked salami, “zampone” (stuffed pig’s trotter), “cappello da prete” (a triangular sausage) and the special “riserve” line.

Offering the scent of nature and the flavour of tradition, Thogan Porri cured meats can be found in the finest delicatessens, butcher’s shops and food and wine boutiques.