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The company was established in 1971, in a small space Grazzi Ernesto began sectioning pork.
In 1985 work expanded and a co-partnership was established that continued to grow, until it became a limited company in 2001.
Thanks to the help of the family members and the collaboration of 24 employees, after 30 years what was a small space in 1971 became more than 3000 square metres. |
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| After 30 years of continuous work, the processing techniques became specialised. Pork belly is processed in the same traditional way, obtaining from it:
• lean meat that is delivered to the most important sausage laboratories all over Italy;
• the soft cracklings and the lard in the fatty part, typical products from our area that have recently been appreciated by a clientele of various age groups and geographical areas. |
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Both production lines use a company self-control system, the Hazard Analysis Critical Control Point (H.A.C.C.P), an indispensable guarantee to offer high quality products to customers.
Furthermore the company is licensed for export with authorisation IT 655/CEE.
The company was certified on 29/07/2005 as BRC Global Standard - Food (Higher Level) and IFS International Food Standard (Higher Level) by CSQA - ISA Italy. |
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