WHO WE ARE

Our farm is a family business. We specialize in the production of fresh meat and artisan-cured, 100% pork meat. Our trademark? Meticulously checking of every step of our production chain: from field cultivation and breeding techniques, to processing, curing and packaging of the finished product.

Our customers are both private individuals as well as a select number of restaurants, butcher's shops, small grocer's, agriturismi (farm holiday centres) and other activities of excellence. The area we supply includes the provinces of Novara, Milan, Verbano-Cusio-Ossola, Vercelli and Biella, but we are more than happy to extend it to other Italian and foreign areas, as long as they are coherent with our values and our philosophy.

  • 3 Generations
  • 2000 Pigs
  • 15 Types of products
  • 1 Retail shop
  • 0 Compromises on quality
  • 0 GMOs
  • 100% Check on the production chain

THE BERGAMASCHI FAMILY

Our cured meats have a first and last name. At the beginning they were those of grandfather Flavio and grandmother Rosa, who in 1969 established the activity and started the first breeding of 150 pigs. In 1976, with the children, Giovanni, Enrica and Luigi the names became 5. Their work helped the farm to grow and become a consolidated producer of excellence in the territory. In 2010, Gianluca became the sixth name of the Bergamaschi family to give his contribution, mainly focusing on commercial expansion and technological innovation.

AN OVERVIEW OF OUR STORY

  • 1969 Firm foundation
  • 1975 Beginning of cured meats production
  • 1978 Retail shop opens to customers
  • 1987 Certificate of "Cured meats Master" conferred by the National Institute of Rural Sociology to Flavio Bergamaschi
  • 1993 Dino Villani Award - Academy of Italian Cuisine
  • '90 and 2000
  • 2010 Biogas plant
  • 2011
  • 2013

OUR VALUES

Every gesture, every choice, and every detail contribute to make the difference between an ordinary product and a product of excellence. Here the 6 PROMISES that we make to our customers every day to gain and keep their trust.

#1
TRACEABILITY AND 0 KILOMETRES

Our production chain is our guarantee: from the field to the final product, everything is checked, transparent and local. The meat comes always and only from our breedings.

#2
PRODUCTION SKILLS

realities (above all from the one in the Parma area) and turned every product in a small masterpiece.

#3
CARE FOR PEOPLE

Hands, faces, gestures, and sensitiveness: people are our most important resource. They are the keepers of a unique wisdom and artisan skill.

#4
TRADITION AND CULTURE OF GOOD EATING

The pleasure and flavours of good eating, strictly Made in Italy. Or better, Made in Sillavengo.

#5
RESPECT FOR THE ENVIRONMENT, ANIMALS AND TERRITORY

Agricultural techniques with a low environmental impact: breeding methods with full respect of the highest standards for pig, natural feedstuffs, complete and 0 KM production chain, no GMOs, energy redistribution on the territory, manure from breeding is reused as natural fertilizer for the fields.

#6
INNOVATION

We work fully respecting the tradition but looking towards the future. An example: after the recent installation of a 637 KW/h biogas plant, we now produce electricity and thermal power, all of which we use to supply our farm and the local community.

AWARDS AND CERTIFICATIONS

  • AWARD ACCADEMIA DELLA CUCINA ITALIANA
  • DUJA D'OR - BEST SALAMI OF THE DUJA
  • MASTRO DEI SALUMI (FLAVIO, DALLA CAMERA DI COMMERCIO DI
  • GUIDEBOOK GUIDA CRITICA GOLOSA – PAOLO MASSOBRIO (SINCE 1972)
  • NOMINATION AS SLOW FOOD PRESIDIUM FOR THE SALAMI OF THE DUJA AND FIDIGHIN (mortadella made from liver)
  • GUIDEBOOK GUIDA PAPILLON
  • GUIDEBOOK DOVE ANDIAMO A CENA STASERA
  • • MAESTRO ASSAGGIATORE ONAS - Master taster, National Organisation of cured meat tasters