THE CARBONE FAMILY

Has been working with passion and professionalism for decades
to create genuine and quality products according to tradition

Salumificio Carbone has been offering typical Lucanian cured meats for generations, using artisanal processing methods that keep the original recipes and taste unchanged. Carmine Carbone, founder of the salami factory, moved away from his native town at the age of 16 to gain in-depth experience in the transformation of meat and the curing of cured meats. In the 1990s he returned permanently to Tricarico and opened a cured meat production plant with his wife Margherita, who later became production manager, destined to acquire a prominent position in the sector.

The quality of the cured meats triggers a real word of mouth, which quickly increases Carmine’s notoriety. Starting from the network of loyal customers of the butcher shop, today the Salumificio boasts a much more extensive public on the Italian territory. More and more customers, even from outside the region, are turning to the company to buy its fine salami. Trust and honesty are the pillars on which Carmine builds relationships with his customers.

Carmine

In Tricarico, a small town in the province of Matera, Carmine Carbone has a dream: to offer the customers of his butcher’s shop not only fine meats but also cold cuts typical of the Lucanian area. The deep knowledge of meat comes from afar, in fact Carmine belongs to the third generation of butchers.

Margherita

In 1996 Carmine founded the Salumificio Carbone which he manages alongside his wife Margherita. The imprint given to the company is to produce typical Lucanian cured meats, from naturally reared white pigs, and from native black pigs reared in the wild, to guarantee genuineness and quality to its customers.

Valentina

The passion of Carmine and Margherita has also overwhelmed their daughter Valentina who joined the company in 2009, embracing their dream.

ISF graduate and expert in the meat and salami industry, she is Head of Administration and Planning of company operations and sales, to which she dedicates herself with passion and filial pride.

Its strongest driving force is the desire to create a natural product, made without preservatives, dyes or additives and without lactose.

QUALITY PAYS OFF

The quality of the cured meats triggers a real word of mouth, which quickly increases Carmine’s notoriety. Starting from the network of loyal customers of the butcher shop, today the Salumificio boasts a much more extensive public on the Italian and international territory.
More and more customers, even from outside the region, are turning to the company to purchase its fine cured meats.
Trust, tradition and authenticity are the pillars on which Carmine builds relationships with his customers.