Company history


Big plants have deep roots and the passing of time strengthens and improves them, allowing them to yield the most precious fruits. The present Branchi Elio e Livio company, officially founded in 1948, has distant roots. As far back as 1830, Giovanbattista Branchi realized the importance of the synergy between pork meat and the environment, and devised fresh meat processing and seasoning methods which did not strain time, but rather followed its tempo, according to the order imposed by the nature to its creatures. Such methods are still used today by Branchi Elio e Livio, as a tribute to its founder, combining the professional mastery of the past with the most accurate hygienic measures to safeguard the product's reliability and genuineness. Products such as ham, the genuine item par excellence, which can grow without additives and preservatives, and only requires a little salt - the salt of life - but claims a legitimate right before giving itself in: the right to ripe, under no restraint in the salubrious and still twilight of its temple, cradled by the air and the atmosphere of the Baganza Valley, a favorable ecosystem in perfect environmental equilibrium. The Italian, European and international markets have long appreciated the Branchi Elio e Livio typical Parma ham (d.o.p.) in all its forms: with and without bones, crushed and rolled up, normal and ready for cutting, pealed with or without stem, cube-shaped with or without skin, sliced. The line of Branchi ham includes well-established brands such as Trionfo, Trifoglio nazionale, Della Cascina, Primavera, Dolcefesa and San Daniele (d.o.p.). The range of the typical ham sorts is rich and luring: traditional and Prague cooked ham, spalla cotta of San Secondo, coppa, Culatello, fiocchetto, salami of Felino and salami of Milan, Neaples and Hungarian; boloney, bacon, bresaola, speck, and a pleasant surprise: culatello "Gran Branchi".