Four Generations
More than a century after Salvo Colombo founded the company in the 1920s, Salumificio Colombo has grown into a modern business firmly rooted in its heritage. The arrival of the fourth generation of the Colombo family has strengthened a long-term vision that combines tradition, innovation, and a commitment to excellence.
Our headquarters in Crosio della Valle, strategically located in the heart of the Province of Varese, close to Milan Malpensa Airport and the region’s main motorway connections, is the centre of the company’s operations. The modern facility houses the management and commercial offices, part of the meat processing and packaging departments, and the logistics centre.
The site is also home to Bottega Colombo, our company shop where customers can purchase our full range of products alongside a carefully selected collection of local gastronomic specialities, and Locale Colombo, a welcoming venue created for aperitifs, private events, and food experiences centred around our artisan cured meats.
A Strong Bond with Our Territory
Salumificio Colombo has always maintained a deep connection with the traditional Lombard art of charcuterie, particularly the heritage of the Varese Prealps. Over the years, our pursuit of quality, authentic flavours, and craftsmanship has led us to rediscover the culinary traditions of our beautiful “Land of Lakes.”
This passion has inspired the revival of historic regional specialities such as Monterosa Lardo Lonzato, Salame Prealpino Varesino, Violino di Capra, and our distinctive Wild Boar and Horse Meat Salamini, preserving recipes that are an integral part of the local gastronomic heritage.
Innovation Inspired by Tradition
Our constant pursuit of quality and flavour has led to collaborations with some of the most respected producers in our region, giving life to original creations such as Salami with Beer made with Angelo Poretti 4 Hops Beer, Coppa with Angelo Poretti 6 Hops Beer, Salami with Igor Gorgonzola, and Liver Mortadella with Grappa d’Angera.
Building on our family tradition, we also created the Rustici di Nonno Salvo collection: fifteen distinctive flavoured salamis available in two convenient sizes (150 g and 300 g), successfully combining artisanal craftsmanship with contemporary creativity.
At Salumificio Colombo, tradition goes hand in hand with the ability to anticipate changing tastes and modern lifestyles. This philosophy has inspired our range of ready-to-cook products and the Nati Pronti line, featuring contemporary packaging and convenient specialities, including our popular pre-cooked ribs and pulled pork, designed to bring authentic Italian flavour to today’s table.
Our Story Begins
The story of Salumificio Colombo began in 1922 and reflects the journey of many Italian family businesses, founded on the vision and determination of a skilled craftsman who transformed his expertise into a successful commercial enterprise.
Our roots lie in the rural traditions of Lombardy, where pig farming was an integral part of everyday life and the annual slaughtering of pigs was both a celebration and a shared community event. The knowledge of how to prepare, cure, and preserve meat was passed down through generations—a valuable heritage that would become the foundation on which Salumificio Colombo was built.
Our Origins
Our story begins in the nineteenth century, when rural life in the Varese countryside revolved around the traditional cascine—the Lombard farmsteads scattered across the landscape.
Each farmstead was a self-contained world, enclosed by walls, arcades, hedges, or wooden fences and surrounded by cultivated land. The gates were traditionally closed shortly after sunset and reopened at dawn, marking the rhythm of daily life.
These farmsteads were peaceful communities where every activity centred on farming and livestock breeding, the essential resources that sustained rural families and demanded dedication throughout the year.
A strong spirit of cooperation united the people who lived there. Working together was a way of life, and few occasions reflected this sense of community more than the annual pig slaughter, traditionally held during December or January. Families and neighbours gathered to help with every stage of the process before sharing a celebratory evening meal prepared entirely from freshly butchered pork—a tradition that combined craftsmanship, hospitality, and the joy of being together.
The Beginning of a Business
Before the widespread use of refrigeration, the only way to preserve pork was through salting and curing. As these techniques became more refined, skilled charcutiers emerged, travelling from one farmstead to another to share their expertise and help families transform fresh meat into long-lasting cured specialities.
After the Second World War, the mechanisation of agriculture brought profound changes to rural life. Traditional farmsteads gradually disappeared, and with them many of the customs and skills that had shaped generations. Thanks to the entrepreneurial spirit that has long distinguished the people of the Varese area, craftsmen such as our grandfather Salvo Colombo succeeded in preserving this invaluable heritage and transforming it into a thriving business.
The post-war industrial boom also encouraged many families to leave the countryside and settle in newly growing towns and villages. As these communities expanded, local cooperatives, grocery stores, and neighbourhood shops became the heart of everyday life—creating new opportunities for artisan producers to bring their traditional cured meats to a wider public.
SALVO COLOMBO
The founder of Salumificio Colombo, Salvo Colombo recognised the opportunities created by a changing world and, together with his sons, steadily expanded the family business. Production increased, the distribution network grew, and before long Colombo’s cured meats were reaching customers throughout the Province of Varese.
From the very beginning, the relationship between producer, retailer, and consumer was built on trust and direct dialogue. Every suggestion from customers was carefully considered, helping to refine the products while remaining faithful to the traditional recipes and craftsmanship inherited from the rural cascine.
The transformation of the retail market over recent decades—with the growth of large supermarket chains and increasingly intense competition—presented another important challenge. Throughout these changes, Salumificio Colombo has remained true to the values that have always defined the company: quality and tradition. These principles have enabled our brand to earn lasting recognition, first within our local community and increasingly beyond it.
Today, our latest challenge is international growth. By building partnerships with distributors who share our commitment to quality, authenticity, and the prestige of Made in Italy, we continue to bring the flavours and traditions of our territory to customers around the world.
