Salumificio Pedrazzoli

From butchers and then workers in a pork meat factory to entrepreneurs. This is how the adventure of this family-run business has evolved. Before being the history of a company, ours is the history of a family – the Pedrazzoli family – whose the central theme, since the very earliest generations, has been the art of producing salamis production.

Salumificio Pedrazzoli was established in 1951 in the centre of San Giovanni del Dosso in the province of Mantua – an area renowned for its long-standing food and wine traditions – thanks to the family’s forefather Arnaldo Pedrazzoli, with the support of his wife and the help of his three sons.

Arnaldo was thus able to make his life’s dream come true: from being worker in a pork meat factory, he became the owner of the butchery shop in the small village in the lower Mantua area and then owner of Salumificio Arnaldo Pedrazzoli, a family business dealing with slaughtering and processing of salamis.

However, it’s true “the apple doesn’t fall far from the tree” and in fact, even Arnaldo’s father – known as Minghin (meaning skinny in local dialect) – was a pork butcher (mazin in dialect) and went from house to house slaughtering pigs and transforming them into salamis for patriarchal farming families.

Up to now, Arnaldo’s grandchildren and their children work in the family business, continuing the traditional activity that has always been linked to the production of salamis.

Pedrazzoli’s generations follow the family footsteps with the current company Chairman, Mauro Pedrazzoli, his cousin Stefano, their wives and their children, Emanuele and Elisa.

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