Fiorucci
Also known as: Cesare Fiorucci S.p.A., Fiorucci Salumi, Fiorucci Pomezia
Fiorucci is an Italian cured-meat company, Cesare Fiorucci S.p.A. of Pomezia near Rome, with a history from 1850 in Norcia: hams, salami, guanciale and bresaola.
Fiorucci is an Italian cured-meat maker, the company Cesare Fiorucci S.p.A. of Santa Palomba in Pomezia near Rome. It is not the fashion label of the same name; it is the salumi maker. The range covers dry-cured hams, salami, guanciale, speck, pancetta and bresaola.
The history, by the company's account: in 1850 Innocenzo Fiorucci opens his first norcineria in Norcia, Umbria; in the early 1900s the family moves to Rome and runs a chain of norcinerie. In 1950 Cesare Fiorucci founds IRCA; in 1970 the brothers Ferruccio and Umberto build the historic plant at Santa Palomba; in 1975 the group logo and the Norcinetto salami mark are registered. From the 1980s it exports to France, the UK, Germany and the USA. Since 2023 the owners are the funds White Park Capital and Navigator Group.
The brand's site names Prosciutto di Parma and Prosciutto di San Daniele (14, 16 and 20 months), Tivoli crudo, salami Milano, Napoli and Ungherese, regional Corallina, Spianata Romana, 'Nduja and Ventricina, plus Guanciale, Speck, Bresaola Punta d'Anca IGP and pancetta. None of its named lines has enough products on Open Food Facts to stand alone; «Quanto Basta» is simply its sliced-tray format. Cooked ham, mortadella, würstel and porchetta are also made, but they are cooked products.
Unlike Rigamonti or Negroni, Fiorucci has Roman roots and a lot of central-Italian items: guanciale, Spianata Romana, Corallina.
On the shelf, look for «Fiorucci» and the «Quanto Basta» sliced trays; the historic Norcinetto mark was registered in 1975. It is sold at supermarket deli counters.
Facts
| Country | Italy |
|---|---|
| Region | Pomezia (Santa Palomba) near Rome; first norcineria 1850 in Norcia |
| House range | Parma, San Daniele and Tivoli hams, salami, guanciale, speck, pancetta, bresaola |
| Raw material | Prosciutto di Parma, Prosciutto di San Daniele (per the brand's site) |
How it connects to Cured meats & charcuterie
Fiorucci → kind of → Cured meat brands → kind of → 🥓 Cured meats & charcuterie
Links
- Part of
- Cured meat brands
- Similar and different
- Salami
Frequently asked questions
Is this the same Fiorucci as the fashion label?
No. This is the cured-meat company Cesare Fiorucci S.p.A. of Santa Palomba, Pomezia near Rome, whose story starts with a norcineria opened in Norcia, Umbria, in 1850.
Who has owned Fiorucci since 2023?
By the company's own account, the funds White Park Capital and Navigator Group. Before that the family built the business: Cesare Fiorucci founded IRCA in 1950 and the brothers built the Santa Palomba plant in 1970.
Has Fiorucci been sold in Britain for long?
Exports to the UK, France, Germany and the USA began in the 1980s. A British shopper would normally meet it at supermarket deli counters, where the sliced trays are the format to look for.
What do the 14, 16 and 20 months on a Fiorucci ham mean?
The brand's site gives 14, 16 and 20 months as the ageing options for its Parma and San Daniele hams. The Tivoli crudo is a separate ham in the range.
Which Fiorucci products carry PDO or PGI protection?
The two big hams are protected-origin names, so PDO. The one PGI item is Bresaola Punta d'Anca; the speck and pancetta carry no such mark on the brand's own site.
Similar
Villani · Negroni · Rovagnati · Golfera · Wiltmann · Stockmeyer
ℹ️ The International Agency for Research on Cancer (WHO) classifies processed meat as a Group 1 carcinogen: according to WHO, every 50 g eaten daily raises the risk of colorectal cancer by about 18%.