ALCISA: A STORY OF QUALITY

Alcisa has celebrated its 50th 60th anniversary, and is now embarking, with the same enthusiasm and dedication, on a new and exciting era. The company was actually formed at the end of the 2nd World War in 1946, by the brothers Ivo e Gino Galletti, Rino Brini and the Sarti family.
The personal experience of the founders and the atmosphere in Bologna after the war helped to form the small artisan workshop and to turn it into the important and modern food industry that it is today. Currently with its four production plants located in Bologna, Parma and San Daniele areas, Alcisa produces a full range of products like the famous Parma ham, San Daniele ham, Mortadella, Salame, Cooked ham, Bacon, Coppa, and a lot of other Italian specialities.
Even today the tradition of charcuterie in Bologna, with its centuries of experience enriched by the dedication of all those involved in the pork meat industry, remains ever present in Bologna. Despite the passing of time and economic and environmental changes, Bologna can still boast supremacy within the field of pork processing. Today, Alcisa, famous for the queen of all Mortadellas, the DUE TORRI, continues to fly the flag of traditional Bolognese food.
Alcisa produces traditional local pork products enjoyed by gourmets and connoisseurs world-wide.

CURRENT PRODUCTION STRUCTURE

The organization of production incorporates other plants, each specialising in certain products which, together with the main plant, form an industrial complex in tune with the needs of the market, the consumer, and the environment. All the plants are equipped with state-of-the-art technology.
Production units are supported by a central in-house analysis laboratory that not only serves as a quality control for the primary and finished products, but also monitors the hygiene levels required in food production.
An EU quality mark and export clearance for the USA and Japan testify the levels of quality achieved.