Salumificio Franceschini

Artisanal Cured Meats: Tradition and Quality in the Heart of the Bolognese Hills

Within the landscape of Emilian gastronomic excellence, Salumificio Franceschini stands out as a business deeply rooted in its territory and traditions. Located among the hills of the Bolognese Apennines, this producer tells a family story that began in 1964, when brothers Primo and Pasqualino started a small artisanal cured meat production.

Now in its third generation, the company continues to uphold the same core values: passion, attention to quality, and respect for traditional methods. Despite technological developments and expanded production, the approach remains artisanal, with careful control at every stage—from meat selection to curing.

At the heart of production are traditional Emilian cured meats, made with selected meats and natural ingredients. Among the most representative products are salami, mortadella, pancetta, coppa, cotechino, and zampone, all crafted according to time-honoured recipes and often tied by hand, just as in the past.

Great attention is given to the quality of raw materials and to respecting natural processing times—essential elements for achieving authentic flavours. Some products, such as salame campagnolo, best express this philosophy, with their bold taste, simple preparation, and strong connection to rural traditions.

Alongside tradition, Salumificio Franceschini has embraced innovation, introducing new products such as the “Opera” mortadella and expanding its range, while never losing touch with its roots. The result is a production that bridges past and present, telling through each product the story of a family and its land—an authentic example of how Italian gastronomic tradition can evolve while remaining true to itself.