Piacenza artisan cured meats to conquer international markets

The Salumificio Peveri Carlo (SPC) of Piacenza took part, along with other Italian food and beverage companies, at Bellavita Expo, the B2B event dedicated to the promotion of Italian food and beverage abroad, held in London during the second half of June.

The typical Piacenza cured meats were shown in the stand: products with 100% Italian pork, of animals born, reared and processed in Italy; use of fresh and non-frozen meat; worked with traditional recipes, ingredients and natural components without using technological stress and seasoned in underground cellars in the absence of mechanical forcing.

"Contrary to what happens in the industrial chains, the meats we put in the pan are not made on purpose, nor are frozen - explains Remo Peveri, owner of the company - we simply slice the products of our cellars, the same that we sell whole".

Sales of SPC products in the Italian market increased by 10% in 2017, but the strategic goal is to push on the internationalization in the German and British markets, but also in the US and Japanese markets.

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