It was 1956 when Lauro Ferrarini started producing cooked ham in the Rivaltella villa, in Emilia-Romagna. Since then, the Ferrarini group has been bringing the very best of tradition to Italian dining tables and distributing typical Italian food products around the world.
Lauro Ferrarini begins producing cooked ham on an industrial scale in the historical Rivaltella villa, located in the foothills of Reggio Emilia. It is part of the Ferrarini farm activity, which has been dedicated to cultivating the land and producing milk for Parmigiano Reggiano cheese since the 1920s.
Production of Parma ham gets underway in the EFFE plant in Lesignano de’ Bagni (Parma). The plant is expanded in 1989 to accommodate aged ham products and again in 2003 for the company’s cold cuts.
The Ferrarini Group acquires the Vismara company, founded in 1898 by Francesco Vismara in Casatenovo (Lecco), in the heart of the Brianza region. With the acquisition, the company adds salami, mortadella and pre-sliced meats to its range, to create a complete offering.
OUR
SPECIALTIES
Cooked ham, cured ham, salami, mortadella, cheese and much more: authentic flavors that reach the USA directly from Italy.
THIS IS ONLY A LITTLE TASTE
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