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Salumificio La Rocca - Salumi tipici piacentini

Productive process

Productive process

The quality of the product, respecting the tradition, with the help of the most modern technologies and above all with a particular attention to hygiene and healthiness, the right balance between modernity and ancient butchery art, these are the values ​​from which the typical salamis are born of Salumificio La Rocca.

Being in step with the times for us means:

Quality of raw materials

Meat coming only from pigs bred in Emilia and Lombardy, butchered in carefully selected establishments, and controlled thanks to the activity of sampling and analysis  carried out by a qualified external laboratory.


Application of a quality assurance system to the entire production process, in accordance with the provisions of European standards. The company is, in fact, accredited according to the ISO 22000 standard, a food safety management system.

Self control

Internal monitoring system designed to ensure correct hygiene practices, according to the principles on which HACCP is based (Risk analysis and critical control points).

Technological innovation

Controlled temperature environments, use of automated systems for drying, resting and curing meats, with the collection and recording of all data on a central computer 24 hours a day.

Professional staff

Training and constant personnel training, with the planning of training courses both theoretical and practical, in collaboration with authorized bodies.

The cradle of Piacenza tradition:

Meat selection

Experienced operators know how to mow and trim the raw pieces, choosing the best cuts and the best cuts.

Manual skill

The salting of the dough, the sausage bagging, the binding of whole products, all carried out manually with ancient techniques, handed down from generation to generation.

Experience and mastery

The color, the scent, the texture, the taste, only the real delicatessen is able to interpret all these sensations to ensure that the mature salami and the seasons in the best possible way.

Ingredients and culture

The history of the Piacenza area has taught us to use only guts and natural skins, to dose spices and drugs according to precious and unique recipes, and above all to let it be the slow passage of time to flavor meats.

Clean air of the Piacenza hills

Temperature and humidity are controlled automatically, but it is the breeze of our hills that filtering through the seasoning gives the salami that typical and inimitable fragrance.