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Tre Valli |
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The Salumificio Tre Valli was founded in November 1975, and since then it has been dedicated to the production of high quality salamis.
In order to satisfy the growing demands of the market it has expanded several times (1978-1980-1984), bringing the surface area of the premises from 300 sq.mt. to 2000 sq.mt. and the number of people employed from 3 to 35.
Since July 1997 it has been operating in a new structurally and technologically avant garde plant of 5000 sq.mt, specialized in the production of uncooked salamis: from the traditional kinds (Cacciatorino, Filzetta, Crespone, Milan, Hungarian), to regional specialities (such as Felino, Naples and Milan types) as well as the company's own specialities (Cavour Beretta, Garlic salami, Barolo salami, Truffle salami).
It also produces a wide range of bacons, lards, pressed cold meats, coppa, cooked salamis, sausages, cotechino, precooked and uncooked stuffed pig's trotters, and cooked leg and shoulder hams.
The raw materials come mainly from local butchers, who are in turn supplied by the farms in the area.
In 1999 its QUALITY SYSTEM obtained certification according to UNI EN ISO 9002 standard; at present up-dating is being carried out to qualify for the 2000 version. |
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Salumificio TRE VALLI Spa - Via Pinerolo 117 - 10061 Cavour (TO) - Tel. 0121.69.169 - Fax 0121.69.771
Codice Fiscale, Partita IVA e Registro Imprese IT 01207620012 R.E.A. TO n. 502580 - Cap. soc. € 1.560.000,00 I.V. |
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info@trevalli.it |
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