SALUMIFICIO F.LLI CONTI

SALUMIFICIO F.LLI CONTI

Company data

General information

Company Name: F.lli Conti Orlando e Carlo s.r.l.

Commercial Name: SALUMIFICIO F.LLI CONTI

Vat number: 00250230976

Contacts

http://www.salumificio-conti.com/

info@salumificio-conti.com


Head office

VIA VESUVIO 12, 59100 PRATO(PRATO)
Ph. 0574662191
Ph. 0574669719

First Person

Elena Conti

Commercial director

info@salumificio-conti.com

Second Person

Elisa Faccin

Other role, please specify

info@salumificio-conti.com

Company description

In 1965, driven by a real passion for their work, the Conti brothers opened their own butcher’s shop, an activity that has developed through a growth process that has been able to safeguard important values ??such as the careful choice of meats coming only from selected farms, processing procedures carried out with the utmost care, and perfect seasoning carried out in special controlled rooms.
 
In fact, in the beginning it was the pressing and continuous requests of their customers that convinced the two brothers to increase their business with their own cured meat factory that could fully satisfy the requests for quantity and, above all, for the quality of the products.
 
With the opening of the new factory designed and built according to EU regulations and recognized by the EEC as a laboratory for processing meat products with the number 1458 / L, the sausage factory guarantees the production of typical Tuscan sausages obtained with meat from pigs born and reared in Italy, and produced in a hygienically controlled environment equipped with the most technologically advanced systems and machinery. The constant technological updating together with the adaptation of the structures and the constant search for quality, condensed in the company’s motto “Towards quality”, have thus allowed the achievement of increasingly important results both in terms of production and quality which finally materialize in the satisfaction of its customers.
 
 
Nel 1965, spinti da una reale passione per il proprio lavoro, i fratelli Conti aprirono una propria macelleria, attività che si è sviluppata attraverso una crescita che ha saputo salvaguardare importanti valori quali la scelta accurata delle carni provenienti solo da selezionati allevamenti, da procedimenti di lavorazione eseguiti con la massima cura e da stagionature perfette eseguite in appositi locali controllati.
 
In principio sono state infatti le pressanti e continue richieste della propria clientela a convincere i due fratelli ad incrementare l’attività con un proprio salumificio che potesse soddisfare completamente le richieste di quantità e soprattutto di qualità dei prodotti.
 
Con l’apertura dei nuovo stabilimento progettato e realizzato secondo le normative comunitarie e riconosciuto CEE quale laboratorio di lavorazione prodotti a base di carne con il numero 1458/L, il salumificio garantisce la produzione di insaccati tipici toscani ottenuti con carne di suini nati e allevati in Italia, in un ambiente igienicamente controllato dotato degli impianti e dei macchinari tecnologicamente più avanzati.Il costante aggiornamento tecnologico insieme all’adeguamento delle strutture e la costante ricerca della qualità, condensata nel motto dell’azienda “Verso la qualità”, hanno così consentito l’ottenimento di risultati sempre più importanti sia sul piano produttivo che qualitativo che si concretizzano infine nella soddisfazione del propri clienti.

 

Company Details

Turnover 2022

1M - 5M

% export 2022

<25%

Workforce

15

Main Export Areas

 

Certification

 

Characteristics

Products produced

 

Price range

Production capacity for the main certified products (PDO, PGI, Agriqualità, Bio, PAT, Prodotto di Montagna)

"Mortadella di Prato IGP" cured meat produced with alchermes liquor Production year 2022: 12.100,00 Kg

 

Main factors of competitiveness of the company

organoleptic qualities given by the aromas for the curing mixture (garlic, mace, pepper, coriander, cinnamon, clove, alchermes) and Italian national pork

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Attachments

Le nostre Specialità
Cenni Storici sulla Mortadella di Prato IGP - Historical notes on Mortadella di Prato PGI

 

Video

 

Products

Mortadella di Prato IGP

In Tuscany Mortadella was invented to make good use of all the parte of a butchered pig. Rather than simply discarding what remained after the choice cuts of meat liad been obtained and top-shelf local salami had been created, in the early twentieth century, people in Prato and some other areas in the province of Pistoia started stuffing the meat i casing, curing it whit spices and liquors, and then boiling it in water. During the postwar period, this local products all but disappeared, but about thirty years ago Slow Food Presidium in Prato began asking it again to us. Today, mortadella di Prato is a cooked, refined pork product typically dark pink in color—due to the alchermes liquor used to make it—whit delightfully exotic spicy aromas. After few years, Slow Food Presidium created a guideline to currently produce Mortadella using standard techniques to maintain own special character; The pigs used must be bred in Italy and may not be raised on genetically modified feed; It was to provide the acceptable ingredients for the curing mixture garlic, mace, pepper, coriander, cinnamon, clove, alchermes, and require that natural intestines be used as casings. In 2016 the Mortadella di Prato became a IGP and we are official producers with the cod. ID P/1/16

Mortadella di Prato IGP (PGI Cold cuts)
 
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