Salumificio San Vincenzo

What Salumificio San Vincenzo does

Salumificio San Vincenzo is an Italian family-owned artisanal food producer headquartered in Spezzano Piccolo, Calabria, founded in 1977 by Fernando and Rosetta Rota on a four-generation sausage-making tradition dating to 1905. The company specializes in traditional Calabrian cured meats (salumi), cheeses, and fresh pasta, organized across multiple product lines including a Traditional Line, a four-product D.O.P. Calabria line (Salsiccia, Soppressata, Capocollo, Pancetta Tesa), a Suino Nero di Calabria line sourced from a native Black Pig breed the company has been recovering since 2004, a cheese (Caseari) line, pre-sliced Affettati, the Pasta Campo Silano fresh pasta brand, and a gift packaging line (Idee Regalo). Production relies on traditional artisanal curing methods enhanced by a proprietary enthalpic air intake system that draws mountain air from the Sila range under ideal curing conditions, and uses Sila spring water in pasta production. The facility operates a 315 kW photovoltaic installation that avoids 160,000 kg of CO2 emissions annually.

The company's go-to-market is primarily direct-to-consumer through its own e-commerce platform at sanvincenzosalumi.it, with Italian domestic shipping under a tiered model (€30 minimum order, €15 shipping at €30-€49.99, €9.90 at €50-€99.99, free over €100). Pricing per unit ranges from €4.40 (Crema Lardo Suino Nero 110g) to €396 (Prosciutto di Suino Nero Intero 9 kg). Product unit pricing is one-time/transactional; the company holds no recurring subscription model. Secondary customer segments include specialty food retailers and foodservice seeking DOP-certified Calabrian products. Marketing relies on organic social (Facebook, Instagram, LinkedIn), a twice-monthly email newsletter, food trade show participation (since 1984, including TuttoFood), magazine advertising, MotoGP event partnerships, and co-founding of the IVSI Manifesto promoting Italian cured meat culture.

The company holds multiple international certifications: BRC, IFS, ISO 22005 (traceability for Suino Nero di Calabria supply chain), BIO organic certification via ICEA, and the four EU DOP designations. It is a private SRL (Società a Responsabilità Limitata) under the legal name SAN VINCENZO DI FERNANDO ROTA SRL, with no external investors, no funding rounds disclosed, no subsidiaries, and no parent company. The legal entity employs 51-100 staff. Geographic reach is currently limited to Italian domestic e-commerce shipping, despite earlier international trade fair activity.

Name

Salumificio San Vincenzo

Legal name

SAN VINCENZO DI FERNANDO ROTA SRL

Website

https://sanvincenzosalumi.it

Company type

Private

Founded year

1977

Operating status

Operating

Headcount range

51–100 employees

Short description

Salumificio San Vincenzo is a family-owned Italian artisanal food producer (founded 1977, Calabria) that makes and sells direct-to-consumer traditional Calabrian cured meats, DOP-certified salumi, Suino Nero di Calabria products, cheeses, and fresh pasta via its own e-commerce platform.

Ownership category

akta.pro rank

Product category

Artisanal Italian Cured Meats

NAICS

Food Manufacturing (311), Cheese Manufacturing (311513), Cookie, Cracker, and Pasta Manufacturing (31182)

SIC

Sausages & Other Prepared Meat Products (2013), Food And Kindred Products (2000), Meat Packing Plants (2011)

akta.pro primary industry

Deli Meats & Luncheon Meats (Sliced/Portioned Cold Cuts) (AFANAEAD)

akta.pro secondary industry

Pasta Manufacturing (dry, fresh, filled) (AFAKABAB)

Keywords

• Italian cured meats
• Calabrian salami
• DOP certified meats
• Artisanal cheese
• Fresh pasta

Headquarters

HQ city

Spezzano Piccolo

HQ country

Italy

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Infrastructure, Technology or R&D, Marketing or Sales

Revenue model

1. Direct product sales: Sale of cured meats (salumi), cheeses, pasta, and gift packages directly to consumers through e-commerce platform and potentially retail channels.
2. E-commerce retail: Direct-to-consumer online sales with order minimums and tiered shipping based on order value.

Pricing tiers

Go-to-market motion1 record

Distribution channels1 record

Marketing channels7 records

Core offering

Salumificio San Vincenzo produces traditional Calabrian cured meats (salumi) including DOP-certified products (Salsiccia, Soppressata, Capocollo, Pancetta Tesa), premium Suino Nero di Calabria heritage pork products, Calabrian cheeses, fresh artisan pasta (Campo Silano), and pre-sliced meats with gift packages. Products are based on family recipes dating to 1905 and are produced at the company's facility in Spezzano Piccolo, Calabria, using pure Sila mountain water and air.

Product overview

Salumificio San Vincenzo is a traditional Calabrian food company founded in 1977, specializing in artisanal cured meats and cheeses. The company operates a unified product portfolio organized into four main product lines: Traditional Line (Linea Tradizionale) featuring classic Calabrian salami like Salsiccia Curva and Soppressata; D.O.P. Calabria line with four PDO-certified meats; Suino Nero di Calabria line using heritage black pig breed; and Caseari (cheese) products including Provola, Caciocavallo, and Pecorino. Additional offerings include pre-sliced Affettati, fresh Pasta Campo Silano, and gift packages (Idee Regalo). Products are sold through an integrated E-Shop. All products are free from colorants, gluten, and allergens, enhanced only with local spices and Calabrian chili pepper.

Differentiator

Problem solved

Functional benefit

Brands

• Campo Silano: Fresh artisan pasta brand made with Italian semolina and Sila mountain water.
• Suino Nero di Calabria
• D.O.P. Calabria

Products and services

• Linea Tradizionale (Traditional Line) Traditional Calabrian salami products produced according to original family recipes since 1977 and aged in the Sila mountains, including Salsiccia Curva (sweet and spicy), Soppressata (sweet and spicy), Spianata, Capocollo, and 'Nduja di Spilinga. Targeted at consumers seeking authentic Calabrian cured meats with traditional production methods.
• Linea D.O.P. Calabria Four Protected Designation of Origin (DOP) meats produced following strict disciplinary regulations with all production phases conducted in Calabria: Salsiccia DOP, Soppressata DOP, Capocollo DOP, and Pancetta Tesa DOP. Targeted at consumers seeking certified-originguaranteed Calabrian cured meats.
• Linea Suino Nero di Calabria Premium cured meats from the Calabrian Black Pig (Suino Nero di Calabria), a native breed raised semi-wild in Calabrian forests since 2004, rich in Omega-3 and Omega-6 fatty acids. Products include Salsiccia, Soppressata, Capocollo, Pancetta Tesa, Guanciale, and Prosciutto. Targeted at premium consumers seeking heritage breed specialty meats.
• Caseari (Cheese Products) Traditional Calabrian cheeses including Provola Silana (smoked and plain), Caciocavallo, Scamorza (white and smoked), Burrino, Pecorino Calabrese, and Ricotta Affumicata. Targeted at consumers seeking authentic regional Italian cheeses.
• Affettati (Sliced Meats) Pre-sliced meats and cheeses conveniently packaged in trays, including Salsiccia Piccante, Spianata Piccante, Caciospianata, Capocollo, DuoPack, Antipasto, and 'Nduja. Targeted at consumers seeking ready-to-eat cured meats and cheeses.
• Pasta Campo Silano Fresh artisanal Calabrian pasta produced with Italian semolina and pure Sila mountain water from a spring located 20 meters from the facility. Available formats include Trofie, Tagliatelle, Strozzapreti, Scialatelli, Ricciarelli, Paccheri, Orecchiette, Maccheroncino, Fusilli al Ferretto, Foglie di Ulivo, Fileja, Cortecce, Cavatelli, and Calamarata. Targeted at consumers seeking fresh regional Italian pasta.
• Idee Regalo (Gift Ideas) Gift packages including Bauletto Gold (€77), decorative tins (Latta POPART), wooden crates (Cassetta Legno DOP at €49.50 and Tradizionale), Valigette (suitcase-style gift sets), Confezione BIS, whole prosciutti (Prosciutto di Suino Nero Intero 9 kg at €396), and specialty 'Nduja presentations. Targeted at consumers purchasing gift items for personal or corporate gifting occasions.
• E-Shop (Direct-to-Consumer Online Store) Online retail platform for purchasing products directly, with categories for D.O.P. Calabria, Gift items, Suino Nero, and Traditional lines. Italian domestic shipping with minimum order €30, €15 shipping for orders €30-49.99, €9.90 for orders €50-99.99, and free shipping over €100. Targeted at Italian consumers seeking online purchase of premium Calabrian foods.

Quantifiable outcome

• 160,000 kg CO2 emissions avoided annually through renewable energy
• +1 more outcomes

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

One partnership is on record.

• IVSI (Istituto Valorizzazione Salumi Italiani)coreStrategic or Co-development PartnerSalumificio San Vincenzo is co-founder of the IVSI Manifesto, a charter promoting Italian cured meat culture, values, and quality standards. The company participates in this industry initiative to advance the culture of authentic Italian salumi globally and collaborate with institutions, public and private entities to promote quality cured meats.

Scale indicators7 records

Recent moves6 records

Expansion highlights5 records

Broad incumbents

• Salumificio Fratelli Beretta: One of Italy's largest cured meat producers with broad DOP and traditional salumi portfolios across multiple regions. Comparable to San Vincenzo as a salumificio with deep Italian heritage, but operating at vastly larger scale and with broader national and international distribution.
• Levoni: Italian cured meats producer with extensive DOP and traditional salumi lines. Comparable to San Vincenzo in product category (cured meats, regional Italian specialties) but operating at industrial scale with much broader channel penetration across Italian and international retail.
• Parmacotto: Italian cured meats brand known for cooked and dry-cured ham, salami, and pancetta. Comparable to San Vincenzo in cured meats manufacturing and DOP heritage positioning, though with broader product reach and larger national distribution.
• Rovagnati: Italian meat producer with broad portfolio of cured meats, Bresaola della Valtellina IGP, and prepared meats. Comparable to San Vincenzo in cured meats category and Italian heritage positioning, with overlapping DOP/IGP-grade offerings but broader industrial scale.
• Fiorucci: Italian salumi and packaged meats brand with broad national and international distribution. Comparable to San Vincenzo in core product category (Italian cured meats, sliced products) but with significantly larger scale and stronger mass-market retail presence.
• Citterio: Italian charcuterie and cured meats producer with strong international footprint. Comparable to San Vincenzo in salumi and sliced meats (Affettati) manufacturing, with overlapping product categories across prosciutto, salami, and specialty cuts but at national-brand scale.

Direct peers

• Salumificio Vismara: Italian artisan salumificio producing traditional cured meats including prosciutto, salami, and pancetta. Closer to San Vincenzo in scale and (until recent growth) regional heritage positioning, making it a useful size-comparable peer in the artisanal Italian salumi category.
• Salumificio La Pais: Italian artisan salumificio producing traditional Calabrian cured meats including 'Nduja, soppressata, and capocollo. Directly comparable to San Vincenzo in regional Calabrian specialty focus, 'Nduja di Spilinga production, and traditional artisan curing heritage.
• Antica Norcineria Vitali: Italian artisanal salumificio specializing in traditional cured meats with regional heritage identity. Highly comparable to San Vincenzo in scale, regional-Italian positioning, cured meats focus, and direct-to-consumer category — a like-for-like artisanal competitor.
• Salumificio Senese: Italian artisan Tuscan salumificio producing traditional regional cured meats. Comparable to San Vincenzo as a regional Italian salumi specialist operating at similar SMB scale with traditional methods, heritage positioning, and DTC/premium-specialty channel focus.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/salumificiosanvincenzo
• LinkedInlinkedin.com/company/san-vincenzo-di-fernando-rota-s.r.l.
• Instagraminstagram.com/salumificiosanvincenzo

Compliance4 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Salumificio San Vincenzo