The history of the Salumificio Giordano is a family story: my father, Giordano Michelazzi, founded the company in 1977 with the help and support of my mother, Angela. Originally from Polesine Parmense, after gaining significant experience with his father Adelindo, a butcher from the Bassa area for three generations, Giordano arrived in Carpaneto. The choice is not random: we are at the foot of the hills where the microclimate and the local culture are the best foundations for the production of typical cured meats.

The processing techniques adopted by the company are based on the methods used by the butchers of the past where the gestures, manual skills and experience of the workers are the main resource.

Our work starts with the careful selection of raw materials, exclusively of national origin, with limitation to the regions of Emilia-Romagna and Lombardy for PDO productions. Our province boasts three Protected Designation of Origin cured meats: Coppa Piacentina DOP, Pancetta Piacentina DOP, Salame Piacentino DOP. Quality meat means meat with a good degree of maturation, therefore, meat from heavy pigs, fed with natural foods, mainly corn, wheat, barley.

Equally important is the salting phase: the skillful dosage of salt and spices, the strictly dry salting, massaging the meat by hand as it was done in the past, represent the basis for obtaining products of the highest quality.

Each product develops its own sensory code, which is influenced by the maturation process for products obtained from whole pieces of meat (coppa, pancetta, culatello, fiocco, loin) and by the fermentation process for minced meat (salami).

A slow curing, carried out in underground cellars, allows us to properly refine the chemical-physical characteristics of our cured meats, giving an organoleptic profile characterized by very specific distinctive features.

Each production phase is linked to the others by a single common denominator: care, in its countless forms. For us, this means quality, safety, authenticity, product legality, environmental protection, health and safety at work and social responsibility.

For our part, we implement all the resources necessary for the respect, sharing and dissemination of these values and all our collaborators are called upon to share them, within their respective competences and responsibilities.