{"id":8502,"date":"2024-12-11T12:40:37","date_gmt":"2024-12-11T12:40:37","guid":{"rendered":"https:\/\/lafuturasalumi.it\/?page_id=8502"},"modified":"2024-12-20T14:56:22","modified_gmt":"2024-12-20T14:56:22","slug":"about-us","status":"publish","type":"page","link":"https:\/\/lafuturasalumi.it\/index.php\/en\/about-us\/","title":{"rendered":"ABOUT US"},"content":{"rendered":"\t\t
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SEVENTY YEARS
OF TRADITION<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tA SIMPLE STORY, ABOUT LOVE
IN THE LITTLE THINGS.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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THE
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It\u2019s 1951<\/strong>, post-Reconstruction Italy, before the great Economic Miracle. Within a small agricultural courtyard in a village nestled in the Crema countryside, Salvirola<\/strong>, a craft business specializing in meat slaughtering and sausage production is born.<\/p>

Everything starts here, from hands accustomed to the hard work of the fields.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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THE EVOLUTION<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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During the 1980s<\/strong>, the business solidifies: the stages of slaughtering and meat cutting are outsourced to focus production efforts on the transformation processes.
The long experience gained allows for a strict selection of raw materials and suppliers<\/strong>, with the aim of maintaining the highest quality in production<\/strong>.
The original recipes<\/strong> (still in use today) are improved and strengthened.
In 1996<\/strong>, the company, led by Piero Ceruti<\/strong>, changes its corporate structure and adopts its current name. Gregorio<\/strong>, Luigi<\/strong>, and Sofia<\/strong>, the third generation, join the business.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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THE NEW MILLENIUM<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In 2008<\/strong>, following continuous growth, the entire production is moved to a new and modern facility<\/strong> located outside the historic center, which supports the ongoing expansion of production and organization that had already been underway for several years.<\/p>

In 2011<\/strong>, new drying and aging chambers are created, effectively doubling the production capacity<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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A NEW GROWTH<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In 2022<\/strong>, a further, crucial investment is made with the creation of new aging spaces, following a significant increase in production<\/strong>.<\/p>

The number of products produced, expanded to meet the renewed demands of an increasingly diversified market, reaches over 40 different varieties<\/strong>.<\/p>

Continuous growth has not compromised the preservation of the most traditional processing techniques, such as the hand-tying of all products<\/strong>; in fact, these have become distinctive features of the company.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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THE CONTEMPORARY
<\/span>ERA<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The present years mark the entry of the fourth generation<\/strong> into the management of production activities: an important legacy that preserves at its roots the same passion and attention to quality that have defined over seventy years of history.<\/strong>
Genuine products, made the traditional way and with the use of exclusively Italian meats<\/strong>: this remains the core mission of Futura Salumi.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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SEVENTY YEARS OF TRADITION A SIMPLE STORY, ABOUT LOVE IN THE LITTLE THINGS. THE ORIGINS It\u2019s 1951, post-Reconstruction Italy, before the great Economic Miracle. Within a small agricultural courtyard in a village nestled in the Crema countryside, Salvirola, a craft business specializing in meat slaughtering and sausage production is born. Everything starts here, from hands … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8502","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/lafuturasalumi.it\/index.php\/wp-json\/wp\/v2\/pages\/8502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lafuturasalumi.it\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lafuturasalumi.it\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lafuturasalumi.it\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lafuturasalumi.it\/index.php\/wp-json\/wp\/v2\/comments?post=8502"}],"version-history":[{"count":111,"href":"https:\/\/lafuturasalumi.it\/index.php\/wp-json\/wp\/v2\/pages\/8502\/revisions"}],"predecessor-version":[{"id":9455,"href":"https:\/\/lafuturasalumi.it\/index.php\/wp-json\/wp\/v2\/pages\/8502\/revisions\/9455"}],"wp:attachment":[{"href":"https:\/\/lafuturasalumi.it\/index.php\/wp-json\/wp\/v2\/media?parent=8502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}