We specialize in the manufacturing of southern european salamis in the USA. We can help you produce your recipes in our facilities, or develop new products that meet your desired flavor profile.

Our state of the art  SQF/GFSI audited facilities and expertise allow us to manufacture to the highest standard.


Using a process that is true to century’s old southern european recipes:

  • Low temperature fermentation: We believe in slow fermentations, always over 24 hours and stopping just at the right point.
  • Never heat treated: Our salamis do not have a heat treatment. Keeping all the flavors from the meat and spices intact.
  •  Slow drying: Low temperatures and high humidites will dry the salami to perfection. Longer drying times bring the unique flavors of the traditional salamis.

Great food has never come from rushing.

All Natural

We can adapt your recipes to meet USDA label requirements for All Natural and/or antibiotic free salami.

Italian inspired

We have experience manufacturing a wide range of Italian cured meats, such as:


  • Sopressata
  • Genoa Salami
  • Finnochiona
  • Cacciatore
  • Pepperoni
  • Among other traditional products

Spanish inspired

We can help you produce a variety of traditional Spanish dry cured products:

  • Chorizo (both hot and mild)
  • Fuet
  • Llonganissa
  • Salchichón


French inspired

From France we have experience manufacturing:

  • Saucisson Sec
  • Rosette “de Lyon”
  • Saucisson Supérieur


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