We are what we do ... For over 40 years with passion.
The history of the "Salumificio Lavigna" starts in 1966 when Mr. Antonio Lavigna gave life to a butcher who also produced a small quantity of pork cold cuts of the Calabrian tradition by hand.
Over time he realized that his sausages were very popular with the people, so he decided to channel his forces more and more on
production of cured meats, transforming the butcher into a family-run medium-sized sausage factory.
The choice of Mr. Antonio was a success, with the constant increase of the request also increased the production allowing the Saligna Lavigna to cross the borders of the Calabria region and be appreciated also in other Italian regions, especially by the emigrated Calabrians, who find in them a unique, traditional and different flavor compared to national cured meats.
Today our cured meats are present in almost all Italian regions.
The distinctive characteristics that characterize the Lavigna cured meats and that lead them to still be appreciated and praised today are the ancient recipe of Antonio Lavigna, the artisan production processes and the quality of the raw materials.
Today, Antonio's, Santino and Salvatore Lavigna's children take care of the family business. With passion and open mind, they manage the sausage factory, being careful to respect the distinctive characteristics of the products and the corporate values ??handed down by their father, but at the same time. using innovations from the food sector, to enhance, communicate and market their cured meats. By doing so, they have managed to make their meats more and more known also abroad, thus guaranteeing a rosy and prosperous future for the family salami factory.