Makemeitaly.it chose Salumificio Giuberti because of:

• The virtuous Family Farm model
• 100% local raw material
• Strict control of the supply chain and environmental impact
• The sublime epiphany of typicality
• Craftsmanship, care, self-determination against the logic of the markets

At the beginning of the 1980s, Amerio and Maria built a small artisan workshop of meat processing.

To the production of the great classics of the Food Valley (primarily excellent Salame Felino and Prosciutto di Parma) they add the highly prized Culatta (a sort of “hill culatello” which remains in the rind for a maturation similar to ham, corroborated by the “marino” ) which brings great notoriety to the Giuberti brand for its universally recognized delicacy.

Today more than ever, in contrast with the trends slavishly followed by many historic producers, Giuberti remains a small artisanal pork butchery workshop. Its products are strictly limited to the availability of the rare raw material from a virtuous supply chain which are selected in local farms according to strict parameters. These parameters allow the products to give, after long and skilful maturation, an unmistakable fragrance which places them at the top of the scale of the Food Valley typicality.