Ernesto had such a strong desire to expand that in 1926, together with his sons, he established the first ever Pavoncelli Cured Meat Factory, one of the most ancient in Italy, to fulfil the needs of the customers and to astonish them with new products such as Milano salami, fine cooked hams and the tender mortadellas.

Technological innovation was only at its initial stages but in that period of change, Ernesto sensed its importance, without however, losing sight of what had, up until then, made him famous: the unmistakable artisanal quality and the authentic taste of his cured meats.Every processing stage was continuously studied and improved, paying painstaking attention and respect to the traditions and values that the Pavoncelli family has preserved over the years to establish, in 1995, its current factory

The dry-curing of salamis takes place in cells that faithfully recreate the climatic conditions of traditional foothill cellars. Even though values such as the humidity rate (of fundamental importance to obtain perfect dry-curing) are constantly and electronically monitored, it is still the experience that has been handed down over four generations – and that extra-special family touch – that decides exactly when a cured meat is ready to be tasted.

All the necessary time is devoted to our roast and steamed meats to obtain their mild, slow cooking: only in this way, the flavourings and the brine (another of our family secrets) can enhance the taste of the best meat that we accurately select and control throughout all processing stages.

Last, but not least, we devote extra-special treatment to our renowned cooked hams: we massage them carefully to make them tender and delicious.