Quality and Tradition
The production of cured meats is gesture, passion, tradition, experience, skill. An art that has been handed down through generations for over 50 years.
It all began with a small butcher’s shop and charcuterie outlet in Via Grazzano, in the heart of Udine. Luigi Vida’s passion and increasing specialisation in processing the best meats led him, together with his wife Laura, to create the foundations of the Quality Charcuterie Company in the hands of our Family.
The first move was to Molin Nuovo, on the outskirts of Udine, where we refined our pork butchery activities and began the production of cooked hams and cured salumi. To produce them, we developed recipes inspired by the local traditions of Friuli Venezia Giulia, resulting in authentic, original and genuine delicacies.
This is the year of the evolution from an artisan workshop to a modern salami manufacturer. With the relocation of the business to Torreano di Cividale, we built a state-of-the-art cold cuts plant surrounded by fields, vineyards and small lakes, enhancing the slaughtering activity, the preparation of selected cuts of meat and their transformation into Quality cold cuts. Right from the start we made environmental protection a priority, building a biological purifier to protect the surrounding ecosystem.
After almost 10 years, the plant is growing again to further enhance the production of cooked hams, which have always been at the heart of the Vida family’s tradition. The development requires important investments in machinery necessary to support the craftsmanship of our pork butchers even in the most complex phases.
We outsource the slaughtering activity to double the space available for production and logistics. While carefully monitoring the supply chain of raw materials, we focus on the “know-how” of our family, personally guiding the most delicate phases of the production of cured meats.
Always in search of continuous improvement and driven by the desire to work ethically and with respect for nature, we develop a line of cured meats from organic farming and breeding, made with selected and certified ingredients, produced in accordance with the strictest processing standards. All this combined with the recipes and craftsmanship that has always distinguished our production.
With the development of the quality control system and the setting up of an in-house laboratory for microbiological analysis, the focus on the quality of cured meats is further certified. To keep us closer to the environment, we install a photovoltaic system to power the purification plant.
Thanks to our commitment, we have been awarded the FSSC 22000:2010 certification. The world’s leading food safety management certification is for our family and our factory a symbol of our pledge to maintain the high quality of our production standards. This is followed by export licences for Hong Kong, Canada, South Korea and Japan.
Our desire to support local breeders and production, combined with the desire to bring a truly local product to the table, is embodied in the “i Friulani” brand, synonymous with cured meats produced only with meat from the guaranteed supply chain of pigs born and bred in Friuli Venezia Giulia.
Today, we at Salumi Vida continue to look to the future with confidence. We are dedicated to respecting the traditions and nature that surround us, to processing the best meats and preparing a range of extraordinarily good cured meats with the passion that has distinguished us for over 50 years.
