At Volpi Foods, we continue to improve on our traditions as we move forward to keep pace with our customers.
Our home remains on The Hill in St. Louis. There, as long-standing members of the community, we’ve been serving generations of meat lovers from the same storefront for more than 110 years. We also follow our customers, distributing Volpi Foods to locations throughout the country. And whenever those customers come back to The Hill, we’re ready to help them recapture the taste of the “old neighborhood.”
We prepare our meats in the same facility John Volpi opened in 1902, although we’ve added two more since then. Our meat is still sourced here in the Midwest. All of our farmers are within two hundred miles of our facilities, and all of our meat arrives within forty-eight hours of slaughter. As a result, our meat is the freshest anywhere. Plus, our pork has the ideal pH level to ferment naturally, which means we don’t steal flavor or nutrients by over-processing. Instead, we tolerate only the most minimal processing, allowing nature to take its course, and letting the natural flavors in the pork blossom.
Each of our facilities—Uno, Due, and Tre—comes with its own climate, humidity, and airflow. The conditions of each are paired with certain products, so we plan accordingly. They cure salami and other deli products in Uno, prosciutto and specialty items in Due, and Primo and Prep products in Tre. Our craftsmen continually adjust the conditions of each room, ensuring that all of our salume is prepared to perfection, and in the most natural way possible—individually, and by hand.
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