Building on his lengthy and valuable experience as an artisanal producer, Carlo Alessandria started the business in 1978 at Diano d’Alba, which is in the small community of Ricca, three kilometres from Alba, the capital of Langhe. The facility occupies an area of approximately 12, 000 square meters, 5,000 of which are under roof. From the beginning, the pork used was carefully selected from local producers to make high quality deli meats.
In the early 1990s, the facilities underwent extensive renovation and expansion and were adapted to produce only cooked and cured deli meats in line with current EU regulations. The staff is made up of approximately thirty employees and the sales area covers Italy and several foreign distributors in other EU countries.
Our line includes a range of approximately a hundred cooked and cured meats. These products respond to a clear growing awareness of the role for quality lean-meat products, which are carefully selected and have substantial nutritional value.
We aim to offer our increasingly demanding customers the best traditionally-made product. Reliability, modern equipment and strict control of sanitary and hygiene conditions guarantee our products and make them stand out on the market. All are made according to the most authentic traditions and practices of the Langhe Region.
The Salumificio Subalpino facilities at
Ricca d’Alba in the heart of the Langhe Region