Since 1957 the members of the Vitali family have dedicated themselves to producing salami and others types of meat following the ancient traditions; fulfilling customer needs with great care and meticulous attention to quality. Modern production techniques have enabled us to further develop these characteristics which now, as in the past, make our company a cut above the rest.
To ensure that we provide our customers with the highest quality, we are directly involved in all stages of the production process:
-We grow the feed grains on our own land.
-Pig of finest Italian breeds are born in the province of Macerata in our BAT (Best Available Technique) breeding facilities in Petritoli, which generate all their own energy using renewable sources (Photovoltaics).
In our modern laboratory in San Ginesio, located within the Monti Sibillini National Park, we carry out the craftsmanship and natural ageing of our Salamis.
These production choices allow us to create the cured meats of Le Marche way, without using preservatives or colourants for Semibrado range and only Salnitro in Traditional range, to achieve a perfect combination of authenticity and taste. Among our excellent products, one that stands out is the Ciauscolo with was awarded the PGI (Protected Geographical Indication) by the European Union in 2009. A traditional product our region, Ciauscolo is a meat with a particularly soft texture, ideal for spreading on bread or focaccia, and to be enjoyed with the wonderful red wines of Le Marche.