In 1963 on the slopes of the Piacentino Apennines in Castell’Arquato, near the fascinating medieval village rich in history and traditions, the Salumificio La Rocca rises.
The idea stems from the union of the professional and artisan experiences of four members who gave life to an entrepreneurial activity in the sector of slaughtering and processing pork and the production and seasoning of typical salami.
The genuine products of the norcina Piacenza tradition such as coppa, salami and pancetta, all high quality cured meats, are immediately appreciated by the market and large-scale retail trade.
With the affirmation of the product, Salumificio La Rocca faces a first phase of expansion in 1978 that leads it to triple its own production.
Continuous development requires a considerable commitment from all employees, as well as strong motivation to guarantee the excellent quality and production standards.
However, in the second half of 1980s, the respective children of the members joined he company, thus creating a new propulsive action.
During the following years the market demands led the Company to specialize in meat processing and in the production of cold cuts, achieving its most prestigious goals. In 1997 the company received its own CE mark and the consequent export license, and a few months later it obtained the ISO 9002 quality certification for the production and marketing of fresh and seasoned cured meats typical of Piacenza like Coppe and Salami, with accreditation for Italy, Germany and Great Britain.
Finally, thanks to the collaboration with the “CONSORZIO TIPICI SALUMI PIACENTINI”, of which the Salumificio is a member since the early years, the company receives the prestigious European recognition D.O.P. (Protected Designation of Origin) for Coppa, Salami and Pancetta of Piacenza.