In the early XX Century the family used to breed pigs and Calvana beef. Later, the products of the Macelleria e Salumificio Mannori have been renowned for their quality and fine flavour since  1950, when Mario Angiolo Mannori and his wife  Alba started their production business in Vergaio. In the 1970s Mario and Alba’s children, Maria  Teresa and Domenico, joined the firm and the business saw significant expansion: today they are still active and work with experience and passion. The fourth-generation – sisters Sue Ellen and Celeste – joined the company a few years ago to bring the Company to a wider attention. Thanks to recurrent refurbishing, constant technical innovation and the experience acquired over seventy-year of history, they provide high quality products that are still made following artisanal methods to ensure their authenticity and flavour. Salting and seasoning is still done with salts and natural herbs and spices in accordance with traditional local recipes. The ageing and cooking of all the products takes place in a controlled environment with natural air circulation. Among the most recent investments, the vacuum machine which reduces the plastic used by 40%,  guarantees greater impact resistance and longer freshness.