The producer

Bonfatti Negrini Salumi - Renazzo (FE) - Emilia Romagna

Why we chose them
It's based in Renazzo di Cento, a small town between Bologna, Modena and Ferrara. Bonfatti Salumi was born after the second World War, the know-how is handed down from father to son. After more than 60 years, and three generations, the business is still producing different type of charcuterie. The secret is always the same: high quality of raw material and a handcraft approach in all the production phases. Mortadella Classica (Slow Food presidium) is the most important and representative product for Bonfatti, but their expertise permitted them to rediscover and produce others rare cooked local salami as Salame Rosa and Mortadella Lyon. Products that Slow Food promote as "presidium" to preserve the Bolognese traditional cooked cured meats
Company products
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.