The Tomeo artisan cured meat factory was born in Perito, in the heart of Cilento. The company bears the name of the Tomeo family, ancestrally linked to the territory and to the pig breeding activity. This represents a fundamental value that characterizes the entire path that led to the creation of the Tomeo brand. Our entrepreneurial history has evolved and grown, starting from the slaughterhouse that the founder Toribio Tomeo, who has always been a breeder, started with the aim of focusing on the peculiarities of the territory in which the creation processes of our artisanal cured meats take place. Our products are the result of a well-defined and controlled supply chain, of which we personally take care of every phase: from breeding to slaughtering; from processing, bagging, to seasoning. During 2021 we have developed an important project that has allowed us to become a 4.0 artisan cured meat factory. We have managed to make the production process totally sustainable, using solar energy to power our factory and recovering in the production cycle the hot water with which we generate electricity that powers our seasoning cells that we are able to monitor and control 24 hours. on 24, even remotely. Innovation, technology and tradition are perfectly balanced: the production of our artisan cured meats is done according to tradition, using the recipes that - as is customary in our Cilento - are handed down from father to son and involve the use of local meats and spices. Among these great uses in our cured meats is the myrtle, a typical plant of the Mediterranean scrub, with which we have enriched some of our products, such as the rolled pancetta with myrtle, of our creation, which together with the seasoned sausage with myrtle is enjoying important appreciation at the level national. We have always aimed at excellence to reach new goals, starting from our wonderful land and getting further and further away.