Volpi Foods, Inc. is a family-owned, global food corporation and America’s oldest and most prestigious manufacturer of authentic Italian meat products. Here is our story:
An Italian immigrant, John Volpi, ventured from his home in Milan in 1900 in search of the American Dream. He settled in the American heartland, which was rich in the raw materials used in his trade. He was a salumiere – a master of salami, prosciutto and all other dry cured meats – and he was determined to continue his profession in his newly adopted land. Combining his experience with irrepressible dedication, Volpi recreated the cured meats of his native Italy using prime, fresh Midwestern pork and beef plus the finest spices and seasonings.
Armando Pasetti, nephew of the founder John Volpi, was sent from Italy at the tender age of fourteen to learn the trade. Upon the passing of John Volpi, Armando Pasetti became the president of Volpi Foods, Inc. in 1957. Throughout his career, Armando has kept close ties to family and friends in Italy. He learned to apply improvements in technology and equipment, but never sacrificed quality or compromised the Volpi standards of excellence. His entire life has been dedicated to constantly improve a great Italian tradition.
Armando Pasetti’s daughter, Lorenza Pasetti, became the president of Volpi Foods, Inc. in 2002. Joined by the third generation of salumieri, Volpi continues to bring America premium Italian meats. Time, tradition and respect for the profession are still the driving forces behind the company, and the results speak for themselves – the finest Italian gourmet meat available anywhere!
|1900||John Volpi, company founder, emigrates from Italy to America and settles in St. Louis.|
|1902||Volpi starts making salami and selling it locally. The only one in St. Louis making genuine Italian salami, his business grows.|
|1925||The production facility and line of products increases, as does his fame as a premier salame and prosciutto-maker.|
|1938||Armando Pasetti, Volpi’s fourteen-year-old nephew, leaves Italy to join his uncle in St. Louis. Pasetti begins an apprenticeship in curing meat and making salami.|
|1940s||Pasetti and his uncle prove to be a great combination, and the young man from Mantova learns the skills necessary for making primo products.|
|1957||Upon the passing of John Volpi, Armando Pasetti becomes president of Volpi Foods, Inc.|
|1970s||The Volpi production facility expands to meet an ever-increasing demand.|
|1980s||The Volpi product offerings increase as the company re-focuses on authentic regional Italian recipes.|
|1990s||Business expands to global distribution of Volpi Italian meat products.|
|2002||The third generation of the Volpi family, Lorenza Pasetti, takes the helm.|