In 1820, on the hill of Groppallo, the Salini family developed the pork-butcher tradition. The geographic location and the altitude of Groppallo, which is situated on the Emilian Appennine ridge on the border with Liguria at an altitude of 1000 m. This area has a strong sea influence, and this contributes to making the curing process one of the Aces for this longstanding Firm.
Restaurant, hotel & sausages factory since 1820
