Our story begins in the second half of the 19th century with Luigi Morgante, a cured meat merchant selling his products in the markets of Upper Friuli. Later, Cesare opened a butcher shop in Tarcento, and his son Olvino began producing cured meats and aging prosciutto.

Skilled in commerce, he became a supplier for Wagon Lits—one could say that the beef steaks served on the Orient Express bore his signature. Among the first to package sliced prosciutto in tin cans for export, in the 1930s he built a slaughterhouse business that employed nearly one hundred people.

A tenacious and straightforward man, he had a clear vision of his market and business, turning challenges into opportunities despite the hardships and sacrifices. He left behind a thriving company to his sons, Cesare and Giuseppe.

In the post-war years, with determination and perseverance, the two brothers transformed it into one of Italy’s leading cured meat producers, shaping it into the enterprise it is today.

The fifth generation, represented by Franco and Alberto, now leads a modern company built on a solid foundation of knowledge and experience, maintaining a deep connection to our land, our people, and a reputation rooted in the same ethics and integrity as our founders.

The sixth generation is already part of the company as well, with Federica leading the export division and expanding into international markets. The family continues to manage the company and its two historic production plants: the prosciutto facility in San Daniele del Friuli and the cured meat factory in Romans d'Isonzo.

Just as it was a century ago, people remain the true heart of our company—our family’s enthusiasm and spirit guide its direction, ensuring continuity and dynamism. This passion fuels an ambitious project that seeks to balance timeless flavors with modern innovation. Everyone involved in the production and distribution of our products plays a key role in our journey.

Experience and expertise come from history, but today, true progress happens when people and their knowledge are at the center. This belief defines our philosophy.

The Production

At our prosciutto facility in San Daniele del Friuli, we replicate the natural seasons to create a unique specialty recognized worldwide. We do this through time, our people, and our deep-rooted traditions. The Consorzio allows prosciutto to receive its official stamp only after at least 13 months of aging. Sourced exclusively from certified Italian farms, heavy pork legs gradually become lighter through seasonal transformations. The interaction of salt and climate alters the meat’s structure, transforming it from fresh to aged, from perishable to preserved.

In this process, we salt, dry, age, refine, and select prosciutto for longer curing periods. Finally, we debone for improved service, slice, and package trays to meet modern market demands. San Daniele prosciutto is rich in high-quality proteins, highly digestible, and free from additives and preservatives. It has always been a healthy, modern, and simple food—an authentic nutritional masterpiece and one of the most esteemed Italian agri-food excellences worldwide. Today, our San Daniele prosciuttos are available across Italy, in major European countries, in North and South America, in Singapore, and especially in Australia.

In Romans d'Isonzo, at our cured meat factory, we produce both aged and cooked products—including speck, salami, pancetta, cooked hams, roasts, wurstel, and other specialty cured meats. We specialize in adding a subtle touch where aroma makes the difference. Over the years, we have refined our approach to smoking, ensuring that it enhances the natural goodness of the product and its ingredients without overpowering them.

At the heart of our facility is the spice department, where recipes—still handwritten in pencil in an old notebook—are carefully prepared for each product, just as they always have been. Each department blends tradition and modernity, where quality is a concrete value applied and developed at every level of the company.

For example, our cooked ham originates from the hard work of our grandfather and his brother, who, back in the 1960s, experimented with the first cooked hams we still produce with the same care and attention today. Our hand-tied cooked hams are a signature element of our production, requiring exceptional craftsmanship—a technique still carried out by expert hands, just as it was in the past.

The Philosophy of "Food Sensibility"

Being genuine, authentic, and wholesome is what we strive for. Our work is to express and spread the values of ethical, culinary, and production culture within the world of cured meats, staying true to the values of six generations of the Morgante family.

We must ensure the continuous evolution of our agri-food heritage, making the quality of not only our products but also our services and relationships tangible in both the market and with our customers.

For us, continuity and responsibility in preserving this ancient craft are becoming increasingly important. It is about consistently respecting the rules and embracing the idea that "we are what we eat." This is what we like to call "food sensibility"—the essence of our family.