Fumagalli’s story begins in the land of Brianza, where the link with the territory constitutes the fundamental heritage for the creation of Italian charcuterie products. The Fumagalli family, just before 1920, owned a delicatessen store in the town of Meda, then in the province of Milan, which was joined by a small pork processing workshop where the production of cooked meats and cured sausages was started. Around the early 1930s, real industrial activity began, with the slaughtering of pigs and the production of an increasingly complete range of cured meats. Later, traditional Brianza products were joined by the production of cooked hams and thighs to be sent to Langhirano (Pr) for the curing of Parma ham.
The company continues its expansion process and with planned development in other European markets as well. Today, Fumagalli exports 70 percent of its production to more than 20 foreign countries, including Japan, Scandinavian countries, the United Kingdom and Switzerland, markets that are attentive to the issues of sustainability and animal welfare, which are themes at the heart of all the company’s choices. Not surprisingly, two of the company’s farms were chosen by the European Commission to shoot an institutional video and show EU pig farmers the most ethical way to raise pigs. Among the accolades for her efforts, Fumagalli also received in 2016, the only one in Italy, the Good Pig award from Compassion in World Farming, the leading international nonprofit organization concerned with the protection and welfare of animals on farms, while in 2015, at Expo, the same organization had awarded her the Good Pig Honorable Mention for sow welfare. Fumagalli also has always been committed to and concerned about the environment, which is why it has created a sustainable packaging project, with the new EcoFriendly line of sliced meats, with 75 percent paper and a fully recyclable bottom.
Today the Fumagalli Group consists of three companies:
– Allevamenti di Nerviano agricultural company, headquartered in Nerviano and with herds in Lombardy, Veneto, Piedmont;
– Fumagalli industria alimentari spa based in Tavernerio ( Como);
– Stagionature Fumagalli s.r.l. based in Langhirano, for the deboning and slicing of the prince of cured meats: Prosciutto di Parma.
The company is characterized by its complete supply chain and traceability system, where a single entity produces, manages and controls the entire process, from pig genetics to slaughtering, from processing to finished product. With the Ethical Label, created in 2013 to represent our way of being and producing, Fumagalli narrates its corporate values related to environmental and social sustainability through projects involving our company and our regional and national territory.
