Our Story
Tradition entrusts the master sausage makers of Antico Salumificio Castiglione with the artisanal spirit that meets the challenge of quality
It all stems from tradition
Traditional charcuterie processing dates back to the beginning of the century, specifically in 1904, when Grandfather Camillo opened the first butcher store, where with passion and dedication he began to “work” pork, rich in the valuable notions and knowledge handed down to him by his farmer parents.
The new laboratory
Over the years, the business has undergone a major evolution thanks to his son Enrico, who began to devote himself to the artisanal production of cured meats intended exclusively for retail sale in the butcher shop of the family.
The charcuterie factory today
Today, the two brothers Alessandro and Camillo keep the tradition ofAntico Salumificio Castiglione alive, following the same old recipes as in the past and expanding production toward wholesale distribution, but still with the same passion as in the early days.
