Alberto Bracchini is 2nd generation in a proud tradition of sausage makers. From his little slaughterhouse, some of Umbria’s very best charcuterie is produced.

Being independent – no matter where in the world you are, has never been a warranty for a 37-hour work week – six weeks of vacation and paid sick days. And certainly not for Alberto Bracchini, despite the fact that his many different salams, prosciutto, lardo and salciccier, are to be found in several restaurants and he has a large group of regular customers who come every week to his door for to take care of the many, varied artifacts that he currently has in the counter. For Alberto Bracchini being independent means having to work up to 12 hours every single day all year long. Because there is always something to do, always products to be made, always new ideas to be tested. And with only one assistant in the production it means that there is a lot of work for him to do.
-We process about 300 pigs every year. Some we sell as fresh cuts, but most we process and leave to mature for up to a year – depending on what product we are dealing with. Of course, it’s a lot of work, and sometimes maybe too much just for two persons. But that is the way it is, says Alberto Bracchini with a smile and adds that he would rather not hire another employee.

Great passion

-It’s very risky to do that. Not so much economical, but for the production itself. It doesn’t take much to ruin everything. Just a single mistake or a single time where the person does not wash his fingers properly. That risk I’m not willing to take. We make products that are completely free of preservatives and other unnatural additives. This means that we have a high quality, and I dare not risk compromising that. Perhaps when one of the children grows up, we can get an employee more, he says, nodding towards his 8-year-old son, Fransesco, who often watches when Alberto works.

That Alberto Bracchini has a great passion for his work is obvious. And he is proud of the quality of products that he creates.
-I always say that the making of sausages is a craft you have to really love. Something you really want to do. And I certainly do not want to do anything else. I’m glad that our customers return time and time again because they can ses and taste the difference between the products we make and those you can buy in the supermarket. We have allergy sufferers who can eat our products without problems, we have customers who have come for years and new ones. I’m very pleased because it means we live up to their expectations, “he says.

Old recipes


The majority of Alberto Bracchini’s production consists of traditional products based on old family recipes. But Alberto is also experimenting with new products, he says.
“Generally we are very traditionally bound, but once in a while I like to make new things. And one thing is for sure; when we present something new the judgement will rapidly show; If customers like it, they order more quickly. And if they don’t – well then they’ll tell us right away, he says with a little smile.
New products – but also new consumption patterns have just as quietly changed the business that Alberto took over after his father. Where the customers twenty years ago often bought a