Golfera In Lavezzola Spa

Golfera’s history began in 1967 in the Lavezzola production facility, in the so-called Bassa Romagna region, between Bologna, Ferrara and Ravenna, an area historically suited to the salami production. From Mortadelle and Salami, typical territory productions, during the years the range has been improved and now it fully represents the charcuterie of Italian tradition, also from Organic Agriculture, and today it has been enriched by new articles as organic veg-based products and ready meals.

With Golfetta, created in 1989 and today the best-selling salami in Italy (source: IRI – Total Italy Cured Meats, fixed weight + variable weight in Hyper+Super+SSS/SPT, AT Dec 20) we invented the first cold cut of a new category, thanks to a research that wanted to renew tradition and to better satisfy modern consumers new exigences. They have been rewarded with all the taste and possible lightness.

Since 1997 Zavaglia Family is leading and developing the company, always engaged in the production of excellent cured meats and quality food service.

Today with the new ham factory in Collecchio-Parma, in the PDO area, where we produce our raw ham including the most original one, San Valentino, in addition to Parma ham and with the factory of San Mauro Pascoli (FC), in the heart of Romagna, where the Italian artisan tradition meets the most modern technologies to produce ready-meals, which arrive on your table intact in taste and nutritional properties, our commitment continues to offer honest Italian food, always with unchanged passion, working on innovation in the respect of tradition.