Salumificio Giannelli

We are in Troia, a town rich in history and art in the hinterland of Foggia. It is the land of Puglia that we know for its high-quality agro-food productions such as wheat, extra virgin olive oil, and the production and processing of top-quality meats. In this town, for six generations, there has been the butcher shop of the Giannelli family, now run by Raffaele. A pearl of Italian excellence in quality meats.

Salumi Giannelli: typical Puglian deli

A reference point for the typical Puglian deli, recognized at a national level, having earned in 2014, the first place among Puglian salami producers and among the top 20 in the Italian Salami Championship. A long history made of passion and respect for tradition. Only Italian meats mainly coming from a farm in Roccia di Ariano Irpino. All cured meats are produced without any type of preservatives. In the label, you will never find codes such as E252, E250, E300. Raffaele Giannelli is keen to let others know about this choice that has made him a pioneer at the national level.

Where the animals are raised

The animals mainly come from a farm in Roccia di Ariano Irpino, in the province of Avellino, in the highlands. All the feed products come from their own production, sufficient to meet the needs of the pigs raised in the wild.

Salumi Giannelli: preservative-free cured meats

This is the philosophy of the company. Raffaele Giannelli has studied and dedicated his training mainly to the search for technologies that completely eliminate preservatives from meat. So, for the various aforementioned codes corresponding to various types of chemical compounds, Giannelli has replaced them with natural preservatives as our ancestors did. Thus, ingredients such as honey wine, garlic, sweet pepper appear. Thanks to the collaboration with the University of Milan, the Giannelli family has recovered ancient recipes dating back to Umbria sausage-making prior to 1920 (the year when the potential of nitrates was discovered). With this research, they have returned to producing cured meats as it was done in the past. 

Preservative-free and Gluten-free cured meats
All products from the Giannelli family are lactose-free and gluten-free, making them particularly suitable for an audience intolerant to these two allergens, which are increasingly common among the population. 

Only knife-cut
They are artisanal products handmade with a significantly higher weight loss than industrial ones, which results in a higher final cost. Furthermore, the fat is cut with a knife, so it may seem quantitatively higher. However, that's not the case! Cutting the fat with a knife also allows it to act better as a preservative.