Our story begins just after World War II, when the company’s founder, Benito Vitali, decided to open a butcher’s shop. It was a small shop in a small town in the Bolognese Apennines, where young Benito put into practice all that he had learned over the previous years working as a pork butcher. In a few short years Benito turned the butcher’s shop into a small slaughterhouse and a factory producing cured meats and salamis. In the 1980s he expanded his business by purchasing a factory that was devoted entirely to curing ham. Over the years the factory has grown and nowadays the tradition of years gone by weds perfectly with a modern, efficient plant and avant-garde technology.