Masters of Salumi

The art of producing cold meats is based on an in-depth knowledge of the manufacturing process, which in Emilia starts with the region itself.

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Our knowledge of the land, animals and the ability to raise them under the best conditions, forms the basis of a family art form, which over time the great masters of salumi have transformed into a profession.

A profession that in turn has evolved into an industrial company able to honour products connected to traditional recipes and local flavours, adding greater guarantees in terms of health standards and reduced environmental impact, while at the same time, offering cured meats that are not only always tasty, but also more nutritionally balanced.

Casa Modena’s story therefore represents the story of one of the greatest callings in the Emilia region: the Art of producing salumi, which finds confirmation in the flourishing industry of the traditional and modern masters of salumi.

MASTERS OF SALUMI

The Region

 

Casa Modena is part of a region whose gastronomic and manufacturing excellence is recognised throughout the world. It is a region rich in history, art and a full lifestyle that has become the essence of its being. There has always been a strong association between the natural environment that is favourable to livestock and the agro-industrial system that can process agricultural production.

Emilia Romagna provides an excellent example of this correlation, as the Italian region with 41 PDO (Protected Designation of Origin) and PGI (Protected Geographic Indication) products, which together with the DOC (Controlled Designation of Origin) and DOCG (Controlled and Warranted Designation of Origin) wines contribute to making Emilia’s wine and food range an excellence at world level. As the Emilia region historically sat at a cultural crossroads and was highly important strategically in terms of both the military and the economy, it is easy to understand how the prosperity that developed over the years also included knowing how to enjoy life to the fullest, especially when it comes to food.

And it is precisely at the table that Emilia’s culinary expertise has been elevated to an art form, giving rise to what is currently referred to as “Food Valley”.

Despite this, Emilia has remained an industrious region, rich in ideas, and able to combine the old manual traditions with the most modern manufacturing techniques.

At Casa Modena we are part of all of this: a company focused on the future but with solid roots in the past, with the ability to produce safe and controlled products according to the highest quality standards, but with the same taste that has made Emilia the global birthplace of eating well.

MASTERS OF SALUMI

A production system focused on the future

Respect for traditional recipes and high quality standards are significant factors that distinguish our company, which we implement by:

  • Establishing a strong link between the localization of production sites and the origin of traditional products.

  • Careful quality control of raw materials.

  • Compliance with the highest hygiene standards throughout the entire process.

  • Technological innovation in our plants, in line with modern industrial parameters.

The artisanship in processing is also expressed with the attention given to the needs of consumers and the environment, starting with traditional recipes and developing products that take into account emerging trends, and producing these with systems focusing on the future, especially in terms of environmental sustainability.

The Company’s choices over the years reflect this with regard to:

So that today, 18 establishments on national territory are certified according to the parameters of UNI EN ISO 14001.

Through the activation of photovoltaic systems and cogeneration establishments that produce heat and electricity

As the control of the cooling lines systems to reduce losses, the structures with materials for low external temperatures, the efficiency of the electromechanical systems and the rationalization of production lines, all to improve the consumption.

its energy is used during the cooking phases and the sterilization of the products.

where some establisments use water extracted from artesian well. In all these structures adduction systems are improved and they work in order to limit the waste.

To complete the corporate green-orientated policy, waste separation is practised, and good performance has been recorded in reducing carbon dioxide emissions, which are monitored according to an environmental efficiency index that correlates the quantity of CO2 emitted with manufacturing activity.

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