In 1940, Giuseppe Corrado started a flourishing meat and livestock trade in San Giorgio Lucano. He was a courageous man who decided to make that “crossing” every day.
He was soon joined by his son Rocco who wanted to add sausage making to the family’s traditional business.
And the story continues because, first alongside Rocco and then continuing the business, the young generations will be those holding the future and the culture of this place’s traditions and history.
This knowledge was collected by the Corrado Family and was used in the sausage making business which flanks that “old-way” with modern means, needed to ensure product quality and healthiness.
About us
The ochre-coloured earth, silvery olive tree expanses, summits of two rocky ridges, fragrances reminding you of ancient trades, knowledge and tastes mixed with the uncontaminated beauty of a still virgin land: all that is Lucania, homeland of Salumificio San Giorgio Lucano.
A land whose invaluable heritage are the manual skills and hard work of those living there.
Values passed down through the generations and confirmed, year after year, by innovation and love of its land.
Salumificio San Giorgio Lucano, with its fifty years experience producing cured cold cuts aged for variable periods, is an example of something perfect and sublime. Excellent quality products, whose fragrances and colours remind you of a world gone by where gestures and know how are still the core of the production process; in an ongoing mix with the territory, respecting that ancient man-nature balance.
Alongside masterly workmanship, we have the ability to innovate continuously and compliance with strict quality, hygiene regulations, factors behind the success of Salumificio San Giorgio Lucano, ambassador of Italian taste in the world. The company meets the MED & FOOD quality standards, attributed by the spin-off Med&Food Control Quality System s.r.l., established by Bari University “Aldo Moro”; always working in a virtuous circle formed by a rooted link between company and territory, plus competence in the manufacturing process, healthiness, safety and technological progress.
Qualified staff
All Salumificio San Giorgio Lucano products are prepared knowledgeably and lovingly by master sausage makers, working in clean environments with no contamination.
The synergy between craftsmanship and modern quality control techniques, matched with the administrative structure’s competence, reliability and precision, mean that orders are completed punctually for the end customer’s maximum satisfaction.
Quality and certification
The plant creating the San Giorgio Lucano products fully, rigorously complies with laws in force establishing hygienic-health controls based on a qualified HACCP plan during all the selection, butchering and finished product transformation process stages, thanks to its innovative manufacturing technologies and advanced processing methods; though maintaining a strong craft characteristic, respectful of its origins.
In 2006, the company obtained integrated certification of the “Quality System” and self-control in compliance with standards UNI EN ISO 9001 and UNI 10854
VIEW THE CERTIFICATEGoals
Salumificio San Giorgio Lucano is pursuing a taste culture combined with the benefits of the Mediterranean diet.
Intelligent use of natural anti-oxidants like Vitamin E, present in foods such as fruit and cereals, included in the animals’ diet, is adopted in the sausage making process, to help eliminate synthetic anti-oxidants.
That vitamin, present in both the whole pieces and the mince, rigorously stuffed in natural intestine, gives them those bright red nuances which delight the eyes before the palate and improve their oxidative stability.
Identity and memory
In 1940, Giuseppe Corrado started a flourishing meat and livestock trade in San Giorgio Lucano. He was a courageous man who decided to make that “crossing” every day.
He was soon joined by his son Rocco who wanted to add sausage making to the family’s traditional business.
And the story continues because, first alongside Rocco and then continuing the business, the young generations will be those holding the future and the culture of this place’s traditions and history.
This knowledge was collected by the Corrado Family and was used in the sausage making business which flanks that “old-way” with modern means, needed to ensure product quality and healthiness.
About us
The ochre-coloured earth, silvery olive tree expanses, summits of two rocky ridges, fragrances reminding you of ancient trades, knowledge and tastes mixed with the uncontaminated beauty of a still virgin land: all that is Lucania, homeland of Salumificio San Giorgio Lucano.
A land whose invaluable heritage are the manual skills and hard work of those living there.
Values passed down through the generations and confirmed, year after year, by innovation and love of its land.
Salumificio San Giorgio Lucano, with its fifty years experience producing cured cold cuts aged for variable periods, is an example of something perfect and sublime. Excellent quality products, whose fragrances and colours remind you of a world gone by where gestures and know how are still the core of the production process; in an ongoing mix with the territory, respecting that ancient man-nature balance.
Alongside masterly workmanship, we have the ability to innovate continuously and compliance with strict quality, hygiene regulations, factors behind the success of Salumificio San Giorgio Lucano, ambassador of Italian taste in the world. The company meets the MED & FOOD quality standards, attributed by the spin-off Med&Food Control Quality System s.r.l., established by Bari University “Aldo Moro”; always working in a virtuous circle formed by a rooted link between company and territory, plus competence in the manufacturing process, healthiness, safety and technological progress.
Qualified staff
All Salumificio San Giorgio Lucano products are prepared knowledgeably and lovingly by master sausage makers, working in clean environments with no contamination.
The synergy between craftsmanship and modern quality control techniques, matched with the administrative structure’s competence, reliability and precision, mean that orders are completed punctually for the end customer’s maximum satisfaction.
Quality and certification
The plant creating the San Giorgio Lucano products fully, rigorously complies with laws in force establishing hygienic-health controls based on a qualified HACCP plan during all the selection, butchering and finished product transformation process stages, thanks to its innovative manufacturing technologies and advanced processing methods; though maintaining a strong craft characteristic, respectful of its origins.
In 2006, the company obtained integrated certification of the “Quality System” and self-control in compliance with standards UNI EN ISO 9001 and UNI 10854
VIEW THE CERTIFICATEGoals
Salumificio San Giorgio Lucano is pursuing a taste culture combined with the benefits of the Mediterranean diet.
Intelligent use of natural anti-oxidants like Vitamin E, present in foods such as fruit and cereals, included in the animals’ diet, is adopted in the sausage making process, to help eliminate synthetic anti-oxidants.
That vitamin, present in both the whole pieces and the mince, rigorously stuffed in natural intestine, gives them those bright red nuances which delight the eyes before the palate and improve their oxidative stability.