To tradition and beyond
Towards the end of the 1980s Franco Armini inaugurated his artisan workshop in Racca, a small suburb near Alba, the capital city of the Langhe. He has the same passion as his father-in-law who also made salamis, but he knew that he wanted more from tradition. At that time, salami making in Piedmont preferred quantity over quality, settling on producing medium-low range products. Franco decided to cut loose from this practice in order to produce the best salami that he could make. He drew inspiration from the Emilian and Venetian sausage making traditions, personally choosing the pigs that will provide the meat and experimenting with textures, recipes and aging techniques.
In the 90s, Salumeria Armini became synonymous to quality salami in Piedmont: a place where people can find something “different”, authentic and simply good.
In 1995, Franco was joined by his sons Andrea and Claudio. The business grew and began serving some of the most prestigious gastronomic shops in the area. Everything is made completely by hand: what Andrea and Claudio innovated was the choice of meat, selecting panera as the perfect cut to make the high-quality salami they had in mind.
Today, Armini is a contemporary delicatessen. Craftsmanship and skilled labor are supported by cutting-edge technology, which guarantees the highest standards of quality and processes, as proven by numerous international certifications. Andrea and Claudio personally supervise each step, impressing each process with the expertise that has been consolidated for three generations.
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