Our Origins
1939
A LONG HISTORY OF TRADITIONAL CRAFTSMANSHIP AND PASSION
The year 1939 marks the birth of Matteo Brizio's salumeria - known as Nonno Materìn - in the small village of Venasca. Moved by a passion for the traditional butchery of Valle Varaita (CN), Materìn perfected the recipe for the well-known Salame Cotto that bears his name. In the postwar years, artisanal production of cured meats increased and the Brizio family expanded.
1960
THE ECONOMIC BOOM AND THE WHOLESALE
The business grows beyond the borders of Venasca, starting the wholesale of cured meats, the beginning of an exponential development. Passion, tradition, consistency and respect for the original recipes of Nonno Materìn's pork tradition are elements that define Brizio's identity even then.
A larger factory and new horizons
1979
THE COMPANY GROWS: THE NEW FACTORY KICKS OFF
In the 1960s-1970s, commercial growth did not stop, and the space in the small store began to get tight: thus the idea of investing in a new factory in Regione San Bartolomeo, where Brizio's charcuterie headquarters are still located today, was born.
1985
PRODUCT RANGE EXPANDS, ALONG WITH SALES NETWORK
Thanks to the new factory built just outside the town of Venasca and being able to have an adequate surface area, the Brizio brand spreads to tables not only in the Cuneo area but also outside the province. The range of cured meats is expanded to include new references such as Prosciutto Cotto, and an expansion of production space is needed as of now.
The years of expansion
1993
BRIZIO ENTERS MODERN LARGE-SCALE DISTRIBUTION
Giovanni Brizio, son of founder Matteo, leads to new business goals a company that now boasts widespread distribution not only in traditional but also in modern organized distribution. Everyone can enjoy Brizio's cured meats.
1994-1999
FOOD SAFETY: ISO 22.005 AND FSSC 22.000 CERTIFICATIONS
The brand's strength also lies in the constant pursuit of quality and high standards of wholesomeness. The food safety of all the cured meats produced remains a top priority, which is why Brizio, after obtaining the CEE stamp in the early 1990s, chose to avail itself of ISO 9000 certification, later followed by the updated versions ISO 22000, ISO 22005 and the FSSC, between 2009 and 2016.
The dawn of a new millennium
2000
THE EMPORIUM OF TASTE, QUALITY FOOD STORE
Alongside the commercial network spread throughout the Northwest, Brizio confirms its connection to its home territory. That's why the Emporio del Gusto, a quality food store with direct sales of Brizio's cured meats and a selection of the best Cuneo specialties, is opened in Piasco (CN).
2002
BRIZIO FOCUSES ON TRADITIONAL PIEDMONTESE SALAMI
Salami, in its Piedmontese specificity, is confirmed as the most successful product under the Brizio brand. In particular, Campagna salami, with its authentic taste, becomes the top line by diversifying into various sizes. The plant is then equipped with new rooms and cellars that allow for a long aging of the salami, a phase that gives the product its unique and inimitable taste.
2014
THE I PORCI COMODI LINE IS BORN
Animal welfare and sustainable pig farming are the cornerstones of a new company vision. Thus, among the meadows and woods of the Valle Varaita, the first herds of I Porci Comodi were born. Free to move about, the pigs live in the green while breathing pure air and donate extraordinary meat destined for the eponymous line of premium cured meats.
Today's goals, the same passion as yesterday
2019-OGGI
80 YEARS AND COUNTING
2019 marks a great milestone: Brizio is 80 years old.
The company is still influenced by Materìn’s legacy: while the business is growing, Brizio Salumi stays true to the traditional piedmontese butchery and respects the authentic identity of the territory.
Today, cured meats and other Brizio-branded products are distributed throughout the Northwest, in modern organized distribution centers as well as in retail stores
However, the commercial strength of the brand does not come at the expense of tradition or even quality standards related to food safety. The result of attention to wellness and the growing demand of a segment of consumers with specific dietary needs has in fact led the company to convert the various stages of production according to gluten-free criteria: today the entire range is gluten-free and present in the "AIC - Italian Celiac Association" handbook.
Brizio, therefore, means tradition, innovation, safety and authenticity of taste:
• the Prosciutto Cotto Grandacotto, from only thighs of heavy domestic pork;
• Salame Cotto Materìn, a specialty that identifies Brizio;
• the Lardo of Valle Varaita, with selected herbs and spices;
• the Campagna Line, especially the Della rosa salami stuffed in the most precious casing;
• the FiordiFesta salami, where "la rosa" is enriched with fine Barolo, are true specialties of Piedmontese charcuterie.
Not to be forgotten the recent products:
• the Fassone Sausage, made from Piedmontese Breed beef (the only one certified by the Consortium for the Protection of the Piedmontese Breed - COALVI);
• Antica Salumeria "Brizio Matteo" salami, intended for traditional retail.
2019 also offers a second opportunity to celebrate the long history of the Brizio delicatessen: to coincide with the 80th candlemark, the factory expansion work begun in 2017 has been completed. In fact, with the success of I Porci Comodi salami and the increase in sales of cured meats, it became necessary to equip the production site with an additional 1,700 square meters, increasing from 2,800 to 4,500 square meters.
The goal was to give more space to the curing of salami, now the company's core business, and to the packaging of pork sausage as well as Fassone Piemontese sausage.
New goals and new challenges, but always respecting the Piedmontese, Cuneo, valley identity, today as yesterday.
