The history of the “Lavigna delicatessen ” started in 1966 when Mr Antonio Lavigna gave birth to a butchery that also produced a small quantity of cured pork meats from the Calabrian tradition. Over time he realized that a lot of people liked his products, so he decided to channel his forces more and more on the production of cured meats, turning the butcher shop into a modest family-run factory. The choice of Mr. Antonio was a success, with the constant increase in demand also increased production allowing the Lavignas to cross the borders of the Calabria region and be appreciated in other Italian regions, especially by the emigrant calabrian people, who find in them a unique, traditional and different flavor compared to national cured meats. Today our cured meats are present in almost all the Italian regions. The distinctive characteristics that characterize the Lavigna’s products and that lead them to still be appreciated and praised today, are the ancient recipe of Antonio Lavigna, the artisanal production processes and the quality of raw materials. Today, the family business is based on the sons of Antonio: Santino and Salvatore Lavigna. Them, with passion and open mind, manage the business, paying attention to respect the distinctive characteristics of the products and the company values handed down by their father, but at the same time using the innovations of the food sector, to enhance, communicate and commercialize their cured meats. In this way they succeeded in making their products more and more known also abroad, thus guaranteeing a rosy and prosperous future for the family’s factory.

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