Salumificio Nerino Mezzaluna

flavors & traditions

freedom to create with


specialties of the Marche tradition

freedom to create with passion

Contact us

+39 0734 629128


We offer a huge selection of quality products.
Find out in detail the characteristics and relive the ancient artisan tradition of our land and of the our culture.

Ham culatello with pork rind

Its production starts with the selection of fresh haunches and continues with accurate deboning and trimming procedures, in whom the pork rind and its bed of lard are preserved, selecting only the core of the ham and conserving its features in the seasoned product.

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Spicy salami

Medium ground pure pork salami with the perfect proportion between lean and fat bits. It is flavored with hot pepper and pepper grains. It is the ideal cold cut for snacks served with seasoned cheese and red wines.

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Ciauscolo IPG

It is a typical cold cut of the region of Marche. Its name comes from the Latin cibusculum, which means “small food”. It is a soft salami that can be spread onto slices of fresh bread, toasted bread, and bruschetta for delicious snacks or appetiers.

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Soft home-made salami

Pure pork soft salami stuffed in hog bung with a particular delicate and flavored taste.
It is a salami that can be consumed even medium seasoned, which enriches its sensory features.
It is perfect for the typical antipasto all’italiana (Italian appetiers) served with green olives and pickled vegetables in oil.

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Head coppa

Head coppa is one of the most delicious cooked air-cured meats made of pork. It is produced selecting accurately the lean parts of the head of the pig and adding other chosen lean bits.
It undergoes a completely natural process without preservatives.

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Seasoned lonzino

It is produced selecting fresh pork loin that, once deboned and trimmed, follows the same production of the seasoned lonza. Its very lean cut gives a strong and flavorful taste to the final product.

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Fegatino salami

It is a typical cold cut of our territory. It used to be produced only in specific times of the year, because it was strictly related to particular local traditions, but nowadays it has been revalued and strongly appreciated. It is made of lean bits of bacon and shoulder with liver.

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For over 50 years the specialties of the Marche tradition

In the early 60s, Nerino Mezzaluna, our father, decided to implement his entrepreneurial idea: transforming and marketing the meat of pigs from our own domestic breeding. It was a small family farm, this work was typically seasonal, in fact it was carried out only in the winter period as in those days it was not possible to have  cold rooms necessary for maintaining the worked meat.

At the beginning of the 70s the farm was transformed into an artisan company, the structure was enlarged and equipped with modern and efficient refrigeration systems and maturing cells. Moreover,  with the hiring of employees (initially three), the "family" (this is the term used by our father to indicate the working staff of the company) and production increased at the same rate.

Our mission for the future is to maintain and improve our cured meats, increasing the quality and hygiene standard, with particular attention to the  protection of animal welfare, continuing to create exclusively a niche product.

This is our challenge for the near future that we will face resolutely, with passion, determination and dedication to work that has always been transmitted to us.

The three fundamental phases for our quality

Strict and accurate selection of raw materials.

The animals that are slaughtered in our factory are domestically sourced from local farms in the Fermano and Maceratese areas.

The company has developed and created the project “Protection of animal welfare at the slaughterhouse, quality and meat hygiene”, in collaboration with the University of Camerino School of Biosciences e Veterinary Medicine.

Skilled workmanship

With the experience gained over the years where nothing is left out, applying strict health rules and self-control (HACCP), and a great passion for the art of delicatessen.

High-tech maturing plants

With computerized systems for managing the various stages of seasoning.

The location of the company in the Fermano area, nestled between the peaks of the Apennines and the Adriatic Sea where the pleasant climate and the clear, dry air of the Sibillini ... do the rest.