Our adventure began 100 years ago. We are now on the eve of our anniversary, and so proud of that. But our greatest satisfaction is seeing the Company still as strong as it once was. Most importantly, we’ve passed on our values and the secrets of maintaining the quality of our products to the young people working there.
In 1924, Salumificio Franchi opened in Piedmont, more precisely, in the Valsesia. It was during the 1920s when Francesco, a 27-year-old and only brother of many sisters, began making fresh sausages in Grignasco, genuine and artisanal products. His products achieved immediate success, but it wasn’t until the end of the Great War that the small family business began to produce and distribute fresh cured meats on an ongoing basis. Our story starts here, in Borgosesia, and we owe the goodness of our cured meats, which age in the fine air of the Monte Rosa valley, to this territory we are so deeply rooted in.
Take a look at the milestones which have shaped the success of Franchi.