Our History
more than 60 years of experience
Farmed Domestic pigs
100.000 pigs
Processed hind quarters
15.000.000 units
Processed pork meat
300.000.000 kg
Dry cured hams
3.000.000 units
Our History
Our history begins in 1957 in the heart Emilia Romagna, a Northern Italy Region where the art of charcuterie making is a family tradition dating back thousands of years. Pork meat processing and preservation by curing has always played a special role in local economy and society, a veritable set of values handed down from father to son.
Main activity of the Company is the taylored cutting of primary pork meat cuts, especially hind quarters selected from Italy and European Union Countries with pig farming vocation.
Raw materials are accurately selected and processed with craftsmanship, customising the products according to customers' specifications and market demands.
A path of growth and expansion
The bases of our business development have always been the constant pursue of quality, continuous development and upgrade of our plants and infrastructures through technologial innovation.
Our production cycle is felxible and responsive, able to meet the multifaceted requirements of domestic and international Charcuterie Industries, according to the highest International Quality Standards.
Quality
Thanks to the constant qualitative and structural improvements, we have obtained the main international Certifications including IFS, BRC, USDA, ORGANIC, QS and the necessary authorizations to export in the following Countries:
Usa, Canada, Argentina, Brasil, South Africa, Russian Federation and Custom Union, Australia, Japan, Hong Kong, Vietnam, South Korea, Taiwan and more...
“A family passion since 1957...”
2018
Filera Uno Prosciutti S.r.l. - curing plant in San Daniele del Friuli (UD)
Implementation of second slicing line BIO - Organic Certification2017
Prosciuttificio il Conte S.r.l. - curing plant in Neviano degli Arduini (PR)
Validation of short curing process under 400 days for products approved for export to USA, assigned by the Experimental Station for the Food Preserving Industry (SSICA).
BIO - Organic Certification.
Filera Uno Prosciutti S.r.l. - curing plant in San Daniele del Friuli (UD)
Completion of the new automatic line for ham salting Creation of white room for slicing operations.
Global Carni S.p.A. - fresh meat cutting plant in Spilamberto (MO)
Renovation of processing and storage rooms.
2016
Prosciuttificio il Conte S.r.l. - curing plant in Neviano degli Arduini (PR)
- USDA Certification of curing and deboning department.
- Salumificio Rossetti Augusto S.r.l. - curing plant in Langhirano (PR).
- Renovation of Culattta production workrooms
2015
Filera Uno Prosciutti S.r.l. - curing plant in San Daniele del Friuli (UD)
- Acquisition of DPO hams curing plant.
- Workrooms total renovation and building of Air Conditioning system and curing according the highest technology and quality standards.
- USDA Certification of deboning department.
2014
Azienda Agricola Filiera Uno S.r.l. - farming of Light Domestic Pig
- Founding of the Company for the coordinated management of the farms.
- Alcar Uno S.p.A. - curing plant in Sala Baganza (PR)
- Acquisition of the dry curing plant
- Plant renovation according to USDA, BRC, IFS Certifications.
2012
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
New suspended equipment handling system for E2 crates. Main advantages:
- used crates are automatically washed and redirected on the production line directly after cleaning.
- immediate transport of full crates from the production line to packaging line at controlled temperature.
- full traceability of the product on each single crate.
2011
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
- IFS Certification - International Food Standard.
- BRC – British Retail Consortim Certification.
2010
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
In-house laboratory moved to a new area of the plant with total renewal of the equipment.2009
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
Processing room upgrade with the addition of a new storage cell and new packaging department
2008
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
Metal detector control implemented on frozen production line2007
Alcar Uno S.p.a. - deboning and packaging plant in Solignano di Castelvetro (MO)
Renovation and refurbishment of the new cured products deboning and packaging plant.Prosciuttificio il Conte - curing plant in Neviano degli Arduini (PR)
IFS Certification - International Food Standard and BRC - British Retail Consortium Certification.
2006
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
IFS - International Food Standard Certification.
EMAS Certification for Environmental Management System.
Borgo Antico S.r.l. - dry cured ham curing plant in Sala Baganza (PR)
BRC - British Retail Consortium Certification.
Prosciuttificio Il Conte S.r.l. in Neviano degli Arduini (PR)
Acquisition and completion of the curing plant.
2004
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
Certification ISO 14001 for Environmental Management System.
2002
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
New production and traceability Management Information System SGS ISO 9001 / UNI EN ISO 9001 - Ed. 2000.
2001
Alcar Uno S.p.a. - fresh meat cutting plant in Castelnuovo Rangone (MO)
Management information systems renovation in accordance with European Standard ERP.
Quality Certification SGS ISO 9002 / UNI EN ISO 9002 - Ed. 1994.
1999
Beginning of Quality Certification projects.1995
Strategic involvement in affiliated Companies.1989
Inauguration of a new state-of-the-art cutting plant, nowadays Headquarters building and cutting plant of Castelnuovo Rangone (MO).
1987
Acquisition of two curing plants for the production of Prosciutto Crudo.1985
Development and improvement of EU imported hind quarters cutting activity.1973
Beginning of the dry cured hams curing activity.1967
Building of the first industrial Plant.1957
The business starts as a small and industrious artisanal workshop.
