VISIT OUR PRODUCTION FACILITIES
THE CREATION OF OUR PRODUCTS
“An artist is anybody who does something well.”
Andy Warhol
Discover how we create our works of art.
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SELECTION OF LIVESTOCK
Behind every product lies all the work, cooperation and commitment of many people. Farm and slaughter facility staff operate at the start of the supply chain. The farm is the very first step in the supply chain. It consists of producers of ingredients of animal and plant origin and all related activities. Extensive farming derives from rural farming, in which livestock management is very similar to the natural living conditions of animals, with the use of all available spaces and natural resources. Each animal is checked to ensure its health, meat quality and well-being, along every growth stage.
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SLAUGHTER AND COOLING
When livestock reaches the right weight, each animal is visited by a veterinarian in a special facility and only after passing a rigorous check are they declared eligible for slaughter. At the end of the slaughter process the single animal from which meat originates is always traceable. This is possible thanks to special documentation that accompanies material all the way to the point of sale, including stamps and/or labels that are affixed onto meats. We are all too aware of just how much quality depends on checks.
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PREPARATION OF CUTS
After slaughter, meat is sorted and prepared into very different cuts, which will be used to make various products. Each product prepared from meat will be accompanied by documentation, which testifies to the quality of livestock and each step of the preparation process.
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SALTING (FOR ANATOMICAL CUTS ONLY)
This step involves anatomical meat cuts only. Coarse salt and pepper is applied to each product and slowly penetrate deep down to give each cut its characteristic flavour.
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MINCING AND MIXING
With products not made from anatomical cuts, meats are minced and hand-mixed with fine salt, pepper, spices and natural flavouring. Here is where the true secret lies, the authentic recipe that makes our products unique.
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FILLING AND TYING
Our salami are rigorously hand-tied with coarse linen string, in accordance with tradition. Our production method has always followed these rules and we want things to stay this way. Traditional tying that is unique to each product, as the entire process is completed by hand.
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CURING
Curing is the last step before bringing an Elle Emme product to your table. Each item is left to rest in highly ventilated cells for as long as is necessary. This is the moment in which we reap the fruits of a process steeped in knowledge acquired over decades, in which we turn quality meats into works of art to suit all tastes.
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POR-FESR 2014/2020 Az. 3.3.1. – VOUCHER NOTICE 2020
Project of digital promotion for foreign market realized with the contribution of POR/FESR 2014-2020 Az. 3.3.1. Public Notice Voucher 2020 - CUP G19J20002330007
Project of digital promotion for foreign market realized with the contribution of POR/FESR 2014-2020 Az. 3.3.1. Public Notice Voucher 2020 - CUP G19J20002330007