<<< | the company | the products | the production process | history | zoom	prosciuttificio Boselli
"Prosciutto Boselli S. r. l.", located in Roveredo di Guà (Verona), a cheery town in the Veneto, was established far back in 1940 in the form of a general partnership, on the wishes of the entrepreneur Bruno Boselli. The company's production activities have always stood out for the careful, attentive and craftsmanlike processing of a limited quantity of dry-cured ham. Without sacrificing any attention to the quality of the product, Prosciutto Boselli reached an annual production of 30 000 products (domestic hams with DOP certification, and bacon) which were regularly distributed both on the domestic market and abroad. Furthermore, the prosciuttificio also carried out, right from the very beginning, production processes on behalf of others.
Partners "Uzzauto & Iazzetta S.r.l.", who had previously been clients for many years, took over the prosciuttificio in 1996, transforming it into a limited liability company. The new partners, thanks to their 30 years of experience in the meat sector, and to the fact that they were pursuing precise, pre-determined objectives with strategy and devotion, brought winds of change, especially when it came to the quality of the production process. They set up a distribution channel of Boselli Dry-Cured Ham, Ham from the Veneto - both in EUROPE and in the USA, where the product is much appreciated for its quality and sweetness.
To this end, having set about restructuring the factory according to EEC directives required by the USDA (a norm still in force in the USA), and having gained UNI EN ISO 9002 certification (Certification number: IT - 12301), the Uzzauto & Iazzetta company opened its own distribution office in MIAMI (USA) in order to increase sales of its ham overseas. Thanks to appropriate and successful commercial, advertising and product placement operations, a notable increase in production of around 70% occurred: from the initial 30 000 hams produced yearly, the Prosciutto Boselli today, in fact, boasts a productive cycle of around 200 000 hams per year. Careful selection of legs of pork, coming only from highly qualified and certified butchers, processing using traditional production techniques backed up by constant technological innovation, along with the patient treatment required to reach a suitable level of maturity for the type of product (minimum 400 days) all add up to make Boselli dry-cured ham DOP a product of the highest quality and flavour.
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prosciuttificio Boselli: ham made in Italy; the ham from the Veneto of age-old gastronomic traditions