Tradition as it used to be

Tradition as it used to be

Tradition as it used to be

Tradition as it used to be

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Home/Optional/Tradition as it used to be

Since 1924 our traditional salami.

Our salamis are made with quality meats, selected and obtained through strict controls at every stage of the production process.
An important guarantee for the consumer and a precise choice by Franchi.

Processed with a few simple ingredients, gluten-free, lactose-free and free of milk proteins, for a recipe under the banner of genuineness, stuffed with natural intestines and tied by hand. But it is the good air of our valley, the secret of perfect curing and smoking, still carried out according to traditional methods, that make them truly unique. After 100 years, we still work according to the original recipes, combining processing methods that give the product an unmistakable aroma and flavour, typical of the Italian art of cured meats.

At Franchi we produce typical Piedmontese salami such as the classic Salame Piemonte IGP, the small and tasty Cacciatorini, the fragrant Barolo and Truffle and one of our specialities: Salame Cotto, which is particularly light, sweet and tasty. But also typical Italian salami such as Milano, Napoli, Mugnano and many others.
They are all excellent products that have made us famous all over Italy.

For 100 years our salami have been:
GOOD AND SIMPLE, MADE WITHOUT HASTE, with the same PASSION and TRADITION as in the past.

They breathe the good air
of our valley

Ventilation is an important factor and influences the curing of salami and therefore their final flavour.

They breathe the good air
of our valley

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Ventilation is an important factor and influences the curing of salami and therefore their final flavour.

Our salamis are matured in the traditional way. The curing time varies according to the type of product, for example, Salame Napoli is cured for 6-7 weeks.

Carefully seasoned
without haste

Carefully seasoned
without haste

Our salamis are matured in the traditional way. The curing time varies according to the type of product, for example, Salame Napoli is cured for 6-7 weeks.

Are smoked using
the traditional method.

Our natural smoking method requires cool and dry smoke, with an ideal temperature range of 16-18°C for perfect preservation and a unique aroma.

Are smoked using
the traditional method.

Our natural smoking method requires cool and dry smoke, with an ideal temperature range of 16-18°C for perfect preservation and a unique aroma.