Every flavour carries a story. Ours originates in Romagna, a land where respect for things properly done, belongs to everyday culture. From the beginning to today, we have grown with care, passion, and a strong connection to our origins, keeping the soul of tradition alive and always looking forward.
We combine the art of charcuterie with the evolution of taste, and we give genuine answers every day to those looking for goodness, balance, and authenticity. This is the way, over time, we have been developing new ideas of taste, not only regarding traditional and organic charcuterie, but also vegetarian-friendly cold cuts and more original creations like Golfetta, Bresì, and iPetali, not forgetting the delicious Ben Fatto gastronomy options. Our vision is part of a project that aims to bring to the table all the taste that comes from
careful and conscious choices, from selected ingredients and certified quality, and from respect for nature and its inhabitants.
Behind each one of our projects, there is a family that has believed, and continues to believe, in the value of things done well. This is the story of the Zavaglia family, one that spans generations and is renewed every day. A legacy that unites us, looking to the future with confidence.
“My grandfather and father worked as pork butchers in the hinterland of Rimini, and thanks to them, the passion for food has become a family tradition. Times have changed, and the third and fourth generations have accepted new challenges in this job, with the culture of modern entrepreneurship. A knowledge that has distant roots and continues to choose strategies that focus on high-quality products: nutritious, healthy, and natural.”
A commitment that grows with us. We believe in a company that grows responsibly, day after day. We respect people, the land, and time. For us, sustainability is not a goal. It is the path itself. Made up of conscious choices and authentic gestures. It is our natural way of doing things.
Where every detail counts. In Emilia-Romagna, our three factories are the beating heart of a knowledge that combines expert hands and vision. This is where our production takes shape, from the recipe to packaging, turning each stage into an act of love for taste and quality.
Where every detail counts. In Emilia-Romagna, our three factories are the beating heart of a knowledge that combines expert hands and vision. This is where our production takes shape, from the recipe to packaging, turning each stage into an act of love for taste and quality.
A journey that begins in Romagna and is renewed every day, interweaving knowledge, vision, passion, and conscious choices.
The Golfera production factory was established in Lavezzola, an ancient village in the Emilia-Romagna region renowned for charcuterie. During this period, our production alternated between salami and mortadella, core specialties of the area.
Golfetta was born from the fusion of flavor and lightness and became our flagship product. It’s a unique masterpiece, the first salami made with prosciutto and wrapped in our distinguished food-grade cotton case, winning the Oscar for innovation in 1991.
The Zavaglia family took over the Golfera business, bringing their expertise and serving authentic, high quality food with a rich history in top-notch cured meat production and gourmet catering dating back to the seventies. Their leadership laid the foundation for the company’s development and consolidation, igniting excitement for Golfera’s culinary journey.
In 2002, Golfera made culinary history by launching Italy’s first complete line of organic deli meats. This bold move underscored our commitment to innovation and our unwavering dedication to the well-being of animals and the environment, values we continue to uphold.
In response to market trends, we introduced a revolutionary organic line of vegetable proteins in 2016. Pioneering a delectable future for vegetarian and vegan lifestyles, these offerings provide nutrient-rich, delicious choices.
With the opening of the San Mauro Pascoli plant in the heart of Romagna, Alvaro Zavaglia’s dream came true. Modern production technologies enable us to offer ready-to-consume dishes with authentic flavors and no preservatives.
To ensure excellence in Golfera craftsmanship, we acquired a prosciutto di Parma factory in Collecchio, in the province of Parma, in 2020. Here we craft our prized Prosciutto di Parma DOP and other specialties.
