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