It is in the Emilia-Romagna region that our experience was born: a way of producing traditional cold cuts and gastronomic specialties rooted in the territory but always ready to evolve with respect and awareness.
Three factories in Emilia-Romagna, Italy. A guarantee of taste.
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Salumificio Golfera
Lavezzola (RA)
Our historical factory in Lavezzola, in the province of Ravenna, is a modern facility of over 50,000 square metres, including charcuterie and management. Here, we artfully process our cold cuts.
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Opificio Ben Fatto by Golfera
San Mauro Pascoli (FC)
In our state-of-the-art workshop of over 4,000 square metres, in San Mauro Pascoli in the province of Forlì-Cesena, we produce the perfect synthesis of craftsmanship and innovation: Ben Fatto , ready-to-eat goodness.
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Prosciuttificio Golfera
Collecchio (PR)
In the hills of Parma, in Collecchio, we process and season our raw hams in a renovated production complex to guarantee food excellence.
