The history of the salami factory began way back in 1919 with Costantino Castelli, founder of the family who, faithful to an ancient custom of the Norcia salami makers, moved seasonally to Rome or other areas of Lazio, where pork butcher was synonymous and guarantee of skill in the processing of pork meat. His secrets and his art have been jealously handed down from father to son and have remained intact to this day. After the Second World War, the salami factory’s production, from artisanal, was rationalised to an industrial level and permanently transferred to the heart of the Castelli Romani. The process begins with a very careful selection of the meat, carried out according to strict control parameters, and the constant monitoring of the entire production chain guarantees the most complete traceability. The subsequent treatments, from salting to maturing, are entrusted to highly specialised craftsmen, who operate according to traditional methods. The plant is equipped with modern facilities and efficient production systems that allow for rigorous application of the Quality Control System, certified in compliance with ISO 9001:2015 standards, at every stage of the process.