Quality and passion,
a family feature.
Respect for traditions, continuous quest for excellence, knowledge of how things were done in the past are core values of extraordinary importance and that we have always cherished in our family and in our business. These are the values that inspire our production: Prosciutto like no other in the world. The way to quality does not take shortcuts and is never-ending. Galloni’s vision for the future is not only growth and profit opportunities, passion, competence and awareness guide us to increasingly more challenging quality goals.
The Galloni company,
led by siblings Carlo and Mirella, supported by Carlo’s sons - Federico, Francesco and Luca - is active throughout Italy. The straightforward manner in which we have handled all our business activities, has allowed the company to obtain the authorisations to export to countries with particularly strict health legislations, such as United States and Japan, where Galloni is the market leader for quality and volumes. . The company is also authorised to produce Prosciutto intended for Canada, Mexico, Brazil, Chile, China, Singapore and Australia.The commitment of the company is not only towards business profitability, but also towards environmental and social sustainability through the implementation of tangible actions and good practices with all its stakeholders, hence its commitment also to achieving the Sustainable Development Goals of Agenda 2030, promoted bythe United Nations, for a more sustainable global economy.
Our Mission: prosciutto, company, family
Fratelli Galloni is a family-run company and it has decided to remain such throughout its business life. To this day, the key roles are entrusted to family members. This approach is the reason behind our family choice not to adopt production models that inevitably lead to trivial standardisation of the product. All research and innovation aimed at improving product and process take place along our shared intention of respecting and enhancing our tradition. We share deep ties, ideas that become a tangible experience every time our Prosciutto reaches the table of those who prefer excellence.
F.lli Galloni: an all-Italian story
The family has committed for generations to handing down knowledge and expertise, while looking at the future with unvarying passion. Every Prosciutto we take into the homes of our customers is an expression of our own history.
In 1960,
In 1960, Primo Galloni and his four brothers founded the first Galloni plant in Langhirano leveraging an experience that had already started in 1938. In a time of historic innovation when new industrial technologies marked the beginning of deep changes in Prosciutto making, Primo opened up to innovation whilst protecting the processes that identify the authentic Prosciutto tradition.Being custodians of secrets and expertise about how to make Prosciutto with no compromises is a role still cherished with wisdom and sense of responsibility by the entire Galloni family.The winning strategy is straightforward: know-how rooted in the past and the ability to look at the future. In 1972 and in 2000 Galloni opened two new plants that have brought added value to the local community.
In 1960,
In 1960, Primo Galloni and his four brothers founded the first Galloni plant in Langhirano leveraging an experience that had already started in 1938. In a time of historic innovation when new industrial technologies marked the beginning of deep changes in Prosciutto making, Primo opened up to innovation whilst protecting the processes that identify the authentic Prosciutto tradition. Being custodians of secrets and expertise about how to make Prosciutto with no compromises is a role still cherished with wisdom and sense of responsibility by the entire Galloni family. The winning strategy is straightforward: know-how rooted in the past and the ability to look at the future. In 1972 and in 2000 Galloni opened two new plants that have brought added value to the local community.
In more than sixty years,
F.lli Galloni Spa has always complied with the traditional production and natural processes of Prosciutto making, complementing them with modern food technologies. Still today, salting is done by hand and maturation takes place in cellars where natural ventilation is preferred. The raw materials come from selected farms of high quality mature heavy pigs with Italian genetics, fed in a natural way and subject to rigorous health controls.
The fire of 2016 -from a tragedy to a new challenge
On July 14, 2016 a huge fire destroyed a significant part of the production plant at Via Roma in Langhirano. The Galloni company reacted immediately with determination: by rebuilding a new site even larger, more beautiful, innovative and technological. From a tragedy to an opportunity: a new phase in the company history. After 364 days the fire, the first pork leg entered a plant that has no equal in the industry.
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