An experience handed down from generation to generation
Salumificio Aurora was founded in 1967 by the same family that still owns it today: a guarantee of tradition, continuity and seriousness. Since then important changes have taken place both within the company and in the world of cold cuts: we have kept pace with the times without ever forgetting our traditions. We face the new challenges of the market by exposing ourselves and engaging directly with customers and consumers.
Tradition and quality
We produce in a serious and responsible way to bring on the consumers' tables cured meats that recount a history of quality. We transmit the values that have been handed down to us to produce good and genuine cured meats. This is for us the concept of tradition.
Our first concern is to deserve the approval of the most demanding customers and consumers. That of traditional cured meat is a heritage of the food culture of our country that we want to preserve. You cannot cheat: cured meats are good only if prepared following the precise rules handed down over time and using new technologies at their best.
A company made of people
People are the true value of Salumificio Aurora and the company philosophy is based on them. Employees, collaborators, customers and consumers are an integral part of the company and are protagonists of a system of values and of a project born to be sustainable with respect for individuality.
Quality, the principle from which we started and which we never leave
The undisputed quality of Aurora cured meats comes from the care of all the production phases starting from the selection of excellent quality raw materials, which come from selected farms that pay particular attention to the feeding and care of pigs. We select meat cuts suitable for the different productions and entrust them to our skilled experts who perform with ability and competence the manual operations learned from their masters.
Only the best for our consumers
Each type of product follows different ageing stages in dedicated rooms and respecting the ageing timings. Strict controls, both from a health and veterinary point of view, together with very high hygienic and sanitary standards guarantee the highest quality of meat, thus allowing to reduce the amount of salt used in the production of cold cuts. Producing quality is for us a duty and for the consumer it is an indispensable right to demand it.