{"id":4114,"date":"2026-07-02T16:40:50","date_gmt":"2026-07-02T14:40:50","guid":{"rendered":"https:\/\/www.magafood.it\/sa-no-salumi-srl\/"},"modified":"2026-07-03T17:25:43","modified_gmt":"2026-07-03T15:25:43","slug":"sa-no-salumi-srl","status":"publish","type":"page","link":"https:\/\/www.magafood.it\/en\/sa-no-salumi-srl\/","title":{"rendered":"Sa.No. Salumi Srl"},"content":{"rendered":"\n
\"Azienda<\/div><\/div>
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\"SA.NO<\/figure>\n<\/div><\/div>\n\n\n\n
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Since 1984, Salumificio Sa.No<\/a><\/strong> has been preserving and promoting the pork-curing traditions of the Central Apennines, combining artisanal techniques, technological innovation, and rigorous quality standards.In the Amatrice region, surrounded by unspoiled nature and ancient traditions, the company selects and processes meats using traditional methods, creating guanciale, hams, cured meats, and regional specialties with an authentic flavor. <\/p>\n\n

This philosophy is rooted in a connection to the local area, production safety, and the rediscovery of local recipes\u2014a commitment recognizedby the inclusion of seven products on the national list of traditional agri-food products.<\/strong><\/p>\n\n

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From the selection of the meat to the curing and aging processes, every stage of production follows traditional methods, benefiting from the pure, unpolluted air of the Apennine forests and valleys. Meticulous quality control and compliance with European regulations ensure superior, consistent quality over time. <\/p>\n\n

Sa.No. produces the only DE.CO-certified Amatriciano Guanciale <\/strong>Furthermore, Prosciutto Amatriciano is a PGI<\/strong> product and is madefrom the hind legs of Italian pigs without the use of nitrites or nitrates.The entire production process takes place at the Accumoli <\/strong>plant, where the work of master cured-meat artisans is complemented by the unspoiled mountain environment.<\/p>\n\n

Variety<\/strong> is another of the company\u2019s strengths: a range of hams and traditional cured meats, as well as typical products from the Lazio region<\/strong>such as Cicolana, Coralina, liver salami, and lonzino, in addition to guanciale, lonza<\/strong>, pancetta<\/strong>, and many other specialties.<\/p>\n\n

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