Salumificio Freoni Danzi

Salumificio Freoni Danzi has a very long history behind it: in 1926 Angelo Freoni purchased land in Valpolicella, a land rich in food and wine traditions, identifying its strategic position that allowed the development of his commercial activities. He opened a trattoria with his wife Dosolina, which was the backbone of the business, and a butcher shop that in the following years left space for the current sausage factory, combining the experience gained in the selection of meat with that of catering.

Freoni Danzi and the motto of quality, first of all

The philosophy of the founder Angelo Freoni, known as “Moro”, is carried on by the heirs, who, now in their fourth generation, preserve the inspiring value of the beginnings, in the careful choice of raw materials associated with craftsmanship.

The main objective was and has always been l&' high quality and the genuineness of the products. The sausage factory has set itself the challenge of pursuing it, focusing on the quality of the raw materials rather than the production of cold cuts in large quantities. A loyal and direct relationship with customers personally commits them to ensuring high standards in every single phase of meat processing.
 

In the charcuterie, roast beef, ham, salted meat, roasted and smoked meat are produced naturally, just like a century ago: nothing has changed, only the operating methods have been optimized.