The Salumificio Pernigotti has been making cured meat in the province of Alessandria for four generations now, since great-grandfather Francesco founded the workshop at the start of the 20th century.
Today the Salumificio Pernigotti follows the tradition of the salting the ham by hand, one of the secrets to obtain quality prosciutto.
The area around Tortona is renowned for the artisanal production of cooked prosciutto, the locals having learned the secrets of ham-making from the French during their rule in the 18th century. The Salumificio Pernigotti has been active here for a good four generations. Its artisanal workshop is located in the small village of Carezzano, in the gently rolling hills to the right of the River Scrivia. Here cured meats are produced from heavy pigs born and raised in Piedmont and Lombardy. Great-grandfather Francesco started the cured meat production at the start of the last century in the family’s butcher shop in Carezzano. Today father and son Franco and Carlo Pernigotti use traditional methods which fully respect EU regulations to produce the highest quality products.
Their new facility, where all processing is done by hand, is designed for limited artisanal production. This allows the Pernigottis to carefully watch over all the steps of the production process.
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