The story of Golfera began in 1967 in the heart of Romagna, a land that has made good food a true culture. Here, in our salami factory in Lavezzola, a village historically linked to the production of cured meats, a project was born based on a simple principle: to do things well, with passion and care. In 1997, the Zavaglia family, originally from Rimini and involved in the production of cured meats for four generations, acquired the company, proudly carrying on a story that combines territory, experience, and innovation.

From this tradition, our Romagna specialities are born, an authentic expression of this territory. Among these, the Salsiccia Primizia Romagnola, the Salame Romagnolo, and the San Valentino stand out: cured meats that combine historical recipes, careful processing, and carefully selected ingredients.

Cured Meat Tradition in Romagna: A Legacy of Taste

Behind every slice of Golfera cured meat Golfera cured meat (opens in a new tab) lies a story made of love for the territory and for good flavours. In the Romagna tradition, the kitchen speaks to us of conviviality, of simple but authentic gestures, of tables where food becomes an expression of identity. It is from these roots that Golfera cured meats are born: recipes for Romagna cured meats handed down over time, selected ingredients, and processes that respect the history of the product, to keep the taste of the past alive.

Salsiccia Primizia Romagnola, il Salame Romagnolo e il San Valentino salumi di eccellenza

Value of Tradition, Pursuit of Quality

Romagna is a generous land, where the climate, the agricultural culture, and the passion for good food have led to a rich and genuine gastronomy. Golfera enhances this heritage with an approach that combines respect for tradition with the constant pursuit of quality.

Each production phase, from the choice of meats to the aging, is carefully managed to guarantee products that tell the values of our land: balance, authenticity, and passion. Each product is born from the respect for the recipes of the past but is enriched with modern skills, sustainable technologies, and rigorous controls that guarantee quality and safety.

Sweet Taste and Soft Mixture: Salsiccia Primizia Romagnola

Salsiccia Primizia Romagnola is a tribute to our land, where simplicity and good food have always met. Born from the heart of the Emilia Romagna gastronomic tradition, it is prepared with 100% Italian pork carefully selected and processed according to ancient methods that preserve its natural goodness.

The natural casing is a choice that allows to maintain the fragrance and consistency of the cured meat, while enhancing its sweet and harmonious taste. During aging, the natural casing promotes uniform maturation that helps to develop an authentic flavour and a soft and enveloping texture.

Each slice contains the full and delicate flavour of a recipe handed down over time, where the quality of the meats and the care in processing create a unique taste experience.

Medium Grain and Natural Casing: Our Salame Romagnolo

Salame Romagnolo is the symbol of our regional tradition, born from ancient peasant knowledge and still made today with the same care as in the past.

The medium-grain mixture is prepared with shoulder and pancetta, salt, pepper, and garlic macerated in wine, enriched with the best cuts of lean pork and diced lard. The salami is stuffed into a natural casing and tied by hand: the result is a product with a rustic aroma and a full but balanced taste, harmonious and fragrant with every slice.

The compact but soft consistency and the slight aroma of the lard enhance every taste, restoring all the genuineness and richness of the flavours of Romagna. Each slice of our Salame Romagnolo tells a story of passion, that of a product that combines peasant tradition with attention and quality.

Tra i salumi tipici della Romagna spiccano i prosciutti crudi artigianali locali, spesso salati a mano, come il San Valentino Golfera.

San Valentino, the Authentic Flavour of Emilia Romagna

Among the typical cured meats of Emilia Romagna, the local artisan raw hams stand out, often salted by hand, such as the San Valentino Golfera. Each ham is processed with the same passion and craftsmanship as in the past, with the sole addition of expertly dosed sea salt, to enhance a particularly harmonious taste.

The thighs of Italian pigs are boned while still fresh before salting to promote better evaporation of moisture, thus ensuring constant quality and a product of excellence. The result is a ham with a decisive flavour, ideal to be enjoyed with a warm piadina and a glass of Sangiovese.

Emilia Romagna Cured Meat Recipes: Versatility in the Kitchen

Golfera Romagna cured meats, such as Salsiccia Primizia Romagnola, Salame Romagnolo, and San Valentino, bring to the kitchen all the authentic flavour of the Emilia Romagna tradition.

Perfect to be enjoyed on their own, but also suitable for many preparations that enhance their intense aroma and balanced taste. Thanks to a unique consistency and flavour, they become ideal ingredients for dishes that combine simplicity and creativity, offering tasty ideas for every moment of the day, such as:

  • Rustic appetizers to bring to the table to share special moments, accompanied by cheeses and warm piadinas.
  • Filling for stuffed piadinas together with rocket and squacquerone, to pay homage to Romagna cuisine.
  • Ingredients for risottos, for example accompanied by pumpkin or asparagus to enhance the contrast between the flavours.
  • On gourmet pizzas and focaccias, together with cherry tomatoes and pecorino flakes to add an extra touch of flavour.
  • Inside savoury pies or on croutons with seasonal vegetables and an addition of melted cheese.
  • Diced, together with fried eggs or scrambled eggs for a rustic brunch.

These excellences of the cured meat tradition in Emilia Romagna know how to adapt naturally to any occasion and transform every recipe into a meeting between tradition and contemporary taste, in the name of the quality and passion that have always distinguished Golfera.

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