SALUMIFICIO LA ROCCA CASTELL'ARQUATO - PIACENZA

More than 50 years ago on the slopes of the Apennines Piacentino in Castell'arquato, near the fascinating medieval village rich in history and traditions, rises the Salumificio La Rocca. The idea comes from the union of professional and artisan experiences of 4 members who give life to an entrepreneurial activity in the field of slaughter and transformation of pork and production and seasoning of typical cold cuts. It is the triumph of the genuine products of the Norcina Piacenza tradition: the cup, the salami and the bacon, to which the cold cuts are added: the culatello, the mandolin or culatello with rind, the ham of ham. Continuous development requires considerable commitment, as well as a strong motivation to maintain the excellent quality and production standard. This was possible thanks to the entrance to the company, in the 1980s, of the sons of the members, thus creating a new propulsive and renewal thrust. In 1997 the Salumificio receives his own CE mark and the consequent license for export. A few months later, it obtains the ISO 9002 quality certification for the production and marketing of fresh and seasoned cold cuts in general and of typical Piacentini cups and salami, certification replaced in 2013 by the most specific ISO 22000 relating to food safety management. Furthermore, thanks to the collaboration with the consortium Typical Salumi Piacentini, of which the Salumificio is a member from the early years, receives the prestigious European recognition D.O.P. (Protected designation of origin) for the cup, salami and pancetta Piacentini. Finally it is among the founding members of the Wine Route and the flavors of the Piacentini Colli, a non-profit voluntary association established on 25 February 2000, with the aim of enhancing the historical, cultural, economic and social identity of the Piacenza area .