The history of our products has its roots in a centuries-old tradition, intertwined with the values ​​of the Coccia family and the ancient recipes preserved by the Benedictines. It all began with Nazzareno Coccia, our founder, an enterprising and visionary man. After spending a period in the United States from 1917 to 1921, Nazzareno returned to Italy, choosing to settle in Preci, a charming village nestled in the heart of Umbria near the famous Norcia. It was here that he met Benedetta Menichelli, a woman deeply attached to local traditions and cuisine. Benedetta came from a family that jealously guarded recipes handed down by the Benedictine monks who had entrusted them to eight families in Preci, including her own. The marriage between Nazzareno and Benedetta represented the perfect union between innovation and tradition. With the help of his wife Benedetta, Nazzareno began working as a pork butcher, bringing with him his son Sesto, who would later establish the current salami factory in 1947. It was from this vision that Salumificio Coccia Sesto was born, an innovative company that has been able to grow while maintaining a strong bond with its origins. Today Salumificio Coccia, located in Viterbo in the heart of Tuscia, is synonymous with excellence and innovation. Every product we make tells a story of passion, dedication and respect for the land hosting us. Our mission remains to bring the best of our patents and specialties awarded by Gambero Rosso to the tables of our customers. Today the company is run by Sesto’s daughters who pass on the tradition of Benedictine recipes to the tables of both national and international families.