To produce high quality cold cuts the company has always followed some principles:

-freshness of the meat and of the fat that are used, due to the proximity of the butchery to the salumificio. This gives a great added value, considering the importance of the maintenance of the line at low temperatures.

-use of traditional techniques in the production, dripping, drying, aging with the help of technologically advanced machinery, that allow us to control the products in every phase.

-respect of the timing of drying and aging in order to give to the cold cuts an optimal maturation.

In the Guerriero’s salumificio is given a large space to the innovation, with a frequent creation of new products, giving a bigger choice to our customers.