A family
enterprise
We were born over half a century ago, in Friuli Venezia Giulia.
It was in this region, a crossroads of peoples and cultures, that young Luigi Vida and his wife Laura, the founders of our cold cuts company, discovered their passion for processing and transforming meat, learning a skill that, through their ever growing knowledge of the raw materials declined into cooked hams, salamis and specialities of first choice, would be able to tell the story of the tradition of authentic pork butchery in Friuli Venezia Giulia and “Mitteleuropa”.
Follow us in this journey our most important moments.
Our slices
of history
1966
Like many businesses, it all began with a dream. That of Luigi Vida and his wife Laura, who, before taking over the management of a small butcher’s and charcuterie shop in the heart of Udine, in the central Via Grazzano, had gained pork butchery experience at a young age. Luigi, in fact, had started out as an apprentice in a historic butcher’s and charcuterie shop in the lowlands of Friuli, in the Teor area. Laura, on the other hand, had learned the basics of meat processing in country homes.
In a profession made up of sacrifice, gestures, tradition, experience and dedication, Luigi and Laura immediately demonstrated their ability to choose the best meat and advise their customers on its processing and cooking.
We have continued in this vein ever since.
1970
It only took Luigi and Laura a few years to expand the business. The butcher’s shop thus moved to the outskirts of Udine, near the hamlet of Molin Nuovo.
This relocation allowed the couple to follow the pork butchering activity with even more care and attention, expanding and combining it with the production of raw cold meats and the first cooked specialities, with simple recipes inspired by the local traditions of Friuli Venezia Giulia and Mitteleuropa, which we still serve with pride today.
1976
This was the year of the evolution from artisan workshop to modern cold cuts plant: a new move and expansion that saw the creation of a state-of-the-art laboratory immersed in the fields, vineyards and small lakes of Togliano di Torreano di Cividale.
If on the one hand the slaughtering activity, the preparation of selected cuts of meat and the processing into quality cured meats are strengthened, on the other Salumi Vida takes a pioneering step in favour of the environment, building a biological water depurator to protect the surrounding ecosystem.
1984-1985
The growth continues!
The factory expands, further enhancing the production of cooked cold cuts, which have always been at the heart of the family tradition and the tables of Italians.
In 1985, as a sign of recognition for the significant improvements made to the company, the Salumificio received a diploma of merit with a gold medal from the Udine Chamber of Commerce, Industry, Craftsmanship and Agriculture.
1994
In order to double the space available for production and logistics, slaughtering and its related activities are outsourced.
In order to emphasise manual skill in the most delicate production phases, important investments are made to simplify, improve and enhance the artisan activity of the butchers.
The beating heart of the company becomes the production department, led by Luigi Vida, his son Cristian and their team of pork butchers. As the years go by, the team of pork butchers is consolidated and the field experience of individuals becomes an opportunity for continuous improvement for the group.
2000
Pioneers in innovation, historically guided by respect for Nature and the Environment, Salumi Vida was one of the first companies to introduce an organic line of cured meats, made with selected and certified ingredients, produced according to the strictest processing standards. The care and depth of the assortment make it a strong point, especially in international markets.
2008-2010
With the development of the quality control system and the setting up of a recognised in-house laboratory for microbiological analysis, Salumi Vida’s products, which have always been ‘genuine and made as they should be’, are able to be further enhanced.
Sensitive to the theme of environmental sustainability, 2008 is marked by the installation of the first photovoltaic system to power the water depuration system.
2013
The commitment to all-round quality is recognised by obtaining FSSC:22000 (Food Safety System Certification), a worldwide standard for food safety management.
A symbol of the commitment to maintaining high quality production standards, but also a positive message for customers and stakeholders.
This certification is followed by export authorisations to Hong Kong, Canada, South Korea and Japan, to take the flavours of Friuli to new horizons.
2014
The determination to continue to support farmers and the production of the territory, combined with the desire to bring a truly local product to the table, is embodied in the ‘i Friulani’ brand.
These cured meats, as prized as they are simple, are made only with meat from the guaranteed supply chain of pigs born and bred in Friuli Venezia Giulia, an added value in terms of product traceability and recognisability.
2019
The process of modernising the production plant resumes, with the replacement and revamping of machinery and equipment, and the introduction of remote control and analysis systems for processing in view of Industry 4.0.
This process further improves the working environment, also leading to a substantial increase in production capacity and organisation.
2021
Joining the ‘I sono Friuli Venezia Giulia’ programme, which unites the region’s agri-food companies most committed to the responsible and local production of products, Salumi Vida is embarking on a path of self-assessment and all-round sustainability improvement.
A new challenge, with the aim of generating a positive impact on the community and the environment.
2023
Salumi Vida, at its first participation with three of its flagship products: Prosciutto Cotto Friulano A.Q. ‘Prestige’, Prosciutto Cotto A.Q. ‘Brace’, Salame friulano con aglio, enters the new edition of the Guida Grandi Salumi drawn up by Gambero Rosso, obtaining an award for each product tasted.
Oggi
Our commitment, born in tradition, continues into the future, with the adoption of responsible and sustainable company policies and processes along the entire supply chain.
This is coupled with the construction of a new photovoltaic system and hybrid solutions to enable a more efficient use of resources.
Last but not least, the strengthening of the marketing area, with renewed brand positioning and communication.
Teamwork
For almost 60 years now, we at Salumi Vida have been engaged in the production and processing of cooked hams, salami and specialities of the highest quality.
All this, however, could not be achieved without the perseverance and collaboration of passionate, close-knit people who specialise in their work and love the territory.
Here are some of us, the precious team of Salumi Vida.
Almost 60 years
of value
mission
To bring consumers the best delicatessen specialities, offering high quality genuine products, prepared with transparent and healthy recipes, free from adulteration, respecting consumers, enhancing artisan know-how and the harmonious and sustainable link with people and the territory, aspiring to become together a point of reference in the sector, recognised for the values that distinguish us.
Vision
The scent of home, unmistakable flavour and all the best of tradition: this is Vida, the charcuterie company of reference for authentic High Quality.
With our heart
in Friuli Venezia Giulia
We were born in Friuli Venezia Giulia and we are proud of it.
Ours is a Territory that we know, love and know how to tell through first-rate products, whose origin and quality always remain essential.
You probably know this: we use Italian or Friulian meat for over 70% of our production, carrying on the strong culinary tradition in the markets where we operate.
This is why, in 2014, we created the ‘i Friulani’ brand, which has the objective of enhancing the agricultural production chains of the Territory.
All this allows us to bring to the table cured meats made from pork born and bred in the region even outside Italy, with a line of special products, cooked and cured of the highest quality, such as the hand-tied ‘Prestige’ Friulian ham and the Friulian salami with garlic.
Prosciutto cotto in Bread dough, Prosciutto cotto Brace and Prosciutto cotto Praga are just some of the products that characterise us and enhance our work and our history, they are part of our world and our recipes.
Last but not least, our Salumificio deeply recognises the intrinsic value of culture, sport and social commitment. Indeed, in addition to creating products that reflect the soul of our territory, we are committed to giving back to it the value it has endowed us with.
We support international events such as Mittelfest, we offer our support to the UEB Basket Cividale and Talmassons Volley teams. While in the social field, our partnership with Arte e Libro Onlus of Udine underlines our dedication to a society that promotes inclusion and solidarity.
We are part of a great community, sharing its beauty, joy and flavours is a pleasure. From the land to the table, from tradition to innovation: our commitment to the Territory translates into products of excellence and concrete actions of social awareness and responsibility, which is also revealed through our cured meats.