Salumificio Valmisa

Genuine artisanal production

steeped in tradition.

Artisanal charcuterie

We offer an extensive range of produce, from local cured meats through to the classic charcuterie from Italy’s Norcia region. These ancient artisanal traditions are the essence of Salumificio Valmisa.

Charcuterie and sausages from Marche (IT)

Salumificio Valmisa specialises in the production and sale of fresh meat and traditional regional charcuterie. We are based in Le Marche, along the valleys of the Misa river.

- THE VALMISA FAMILY -

A passion that has infused our family business over the years

Salumificio Valmisa lies in the valleys of the Misa river in Le Marche, a region known for its authenticity and wealth of traditions. The business is family-run, according to traditions handed down by our grandfather, an expert in Norcia charcuterie who was often called on by the locals to assist them in preparing cured meats. Our father continued the business, and in the early 80s began producing his own line of cured meats in a small factory.

The current production facility, designed according to European health regulations, is equipped with cutting-edge machines and systems. These major investments have not only updated our artisanal techniques but have also enhanced the qualities that make our charcuterie so special: wholesomeness, authenticity and tradition.

Origins

The Ricciotti family’s involvement in livestock trading and pork production was limited to the first three generations. Since the time of Antonio (1618-1673), the family worked as sharecroppers in Falconara, initially for the Ferretti noblemen of Castelferretti and from the early 18th century, for the Bourbon del Monte family.
In 1792, our ancestors moved to Ostra, again as sharecroppers, this time for the Menchetti family.
In the late 19th century, Vincenzo moved to Pianello, where he opened an inn with an adjoining tobacco shop.
He ran a number of smaller businesses, and in the early 20th century also established a threshing firm. Fausto, one of Vincenzo’s sons, continued and developed the businesses started by his father, while Anselmo became a carpenter and Emiliano a salesman. The ancestral family business was only taken up again by their grandsons, Giuliano and Valter.

Traditional artisanal production

The Norcineria art of cured meat production has ancient origins, and it’s one that we practise with particular care and tradition.
Our priority is to guarantee the consumer excellence and uniqueness. Although there are only a few steps in our production process, they have to be expertly managed.

The vitally important first step is selecting the meat. Here, our focus is on livestock selection and proper slaughtering technique.
We’re passionate about all the cured meats we produce, and always follow traditional manual processing methods. All our pork is of strictly Italian origin, from a controlled supply chain.
Each charcuterie product is given ample time to mature, and this is where our expertise comes in. We give our cured meats all the time they need.
We put the same effort into our production methods as we do into satisfying our customers! You can rest assured that all our products are free of allergens such as lactose, milk derivatives and above all, gluten.