ARTISANAL QUALITY, MODERN SAFETY
“If the family is able to transmit its knowledge from generation to generation, the company’s capacity to respond to the ever-changing demands of the market increases”: this is how Francesco Veroni, honorary President of Veroni Salumi, sums up the identity and values of our group, born in 1925.
From five brothers’ idea, we have become a global reality operating in the main European countries and in the United States, where we first started to import 100% Made in Italy cured meats.
Today, Veroni is a modern and technologically advanced company with strong roots in the “artisanal know-how” and in the ancient recipes and production methods that have been handed down within our family for generations.
A COMPANY IN CONTINUOUS GROWTH
A provincial village — Correggio, in the heart of the Emilia-Romagna region—, a grocery store and five brothers. These are the “ingredients” of our history that began in 1925, when Fiorentino, Francesco, Paolo, Adolfo and Ugo Veroni founded the Fratelli Veroni delicatessen.
Within a few years Veroni became one of the main Italian cured meat companies. Growth was supported by the increase in consumption since after the second world war and by strategic business choices that include investments in technological innovations and R&D.
Today, the fourth generation of the family continues to devote energy and resources to improve production processes and ensure constant quality excellence in accordance with tradition.
HIGH SAFETY STANDARDS
Our goal has not changed over time: that of offering the quality of an artisan workshop and at the same time the reliability of a modern industry.
In our plants, we have adopted a system of certifications for environmental management, quality and food safety that we follow scrupulously in every phase of the process.
The result is a range of high-quality cured meats with excellent organoleptic properties, produced according to the strictest safety and health requirements.
OUR PLANTS
Veroni is organized in four subsidiaries, seven production plants, each with its own specialization, and a slicing plant in the United States.
We produce mortadella in the historical Correggio facility; the Prosciutto di Parma and all the dry-cured ham in Langhirano and Sala Baganza (Parma); the cooked ham and roasted ham in Gazzata di S. Martino in Rio (Reggio Emilia); and salami in Castel Guelfo and Borgo Tossignano (Bologna).
In 2016 we opened the Logan township (NJ) factory in the United States where we slice our whole cured meats that we import from Italy for the local market.
ARTISANAL QUALITY, MODERN SAFETY
“If the family is able to transmit its knowledge from generation to generation, the company’s capacity to respond to the ever-changing demands of the market increases”: this is how Francesco Veroni, President of Veroni Salumi, sums up the identity and values of our group, born in 1925.
From five brothers’ idea, we have become a global reality operating in the main European countries and in the United States, where we first started to import 100% Made in Italy cured meats.
Today, Veroni is a modern and technologically advanced company with strong roots in the “artisanal know-how” and in the ancient recipes and production methods that have been handed down within our family for generations.
A COMPANY IN CONTINUOUS GROWTH
A provincial village — Correggio, in the heart of the Emilia-Romagna region—, a grocery store and five brothers. These are the “ingredients” of our history that began in 1925, when Fiorentino, Francesco, Paolo, Adolfo and Ugo Veroni founded the Fratelli Veroni delicatessen.
Within a few years Veroni became one of the main Italian cured meat companies. Growth was supported by the increase in consumption since after the second world war and by strategic business choices that include investments in technological innovations and R&D.
Today, the fourth generation of the family continues to devote energy and resources to improve production processes and ensure constant quality excellence in accordance with tradition.
HIGH SAFETY STANDARDS
Our goal has not changed over time: that of offering the quality of an artisan workshop and at the same time the reliability of a modern industry.
In our plants, we have adopted a system of certifications for environmental management, quality and food safety that we follow scrupulously in every phase of the process.
The result is a range of high-quality cured meats with excellent organoleptic properties, produced according to the strictest safety and health requirements.
OUR PLANTS
Veroni is organized in four subsidiaries, seven production plants, each with its own specialization, and a slicing plant in the United States.
We produce mortadella in the historical Correggio facility; the Prosciutto di Parma and all the dry-cured ham in Langhirano and Sala Baganza (Parma); the cooked ham and roasted ham in Gazzata di S. Martino in Rio (Reggio Emilia); the coppa and pancetta in Noceto (Parma); and salami in Castel Guelfo and Borgo Tossignano (Bologna).
In 2016 we opened the Logan township (NJ) factory in the United States where we slice our whole cured meats that we import from Italy for the local market.
Latest News
Charcuterie and cheese pairing
Depending on the type of meats, we can pair different kinds of cheese….