Origins and Foundation of the Company

The company was officially founded in November 1981 by Renzo Bartolazzi, a native of Muccia. In a rural context where home processing of pork was a common family tradition, Renzo decided to transform that heritage into an entrepreneurial venture. With great hope and the support of his family, he set up a small artisanal workshop for pork processing in the garage beneath his home in the center of Muccia. In this modest space—born from the local peasant culture of “making the pig” every year—the first handcrafted cured meats were produced, following traditional local recipes.

The market’s response was immediately positive: the specialties of Fratelli Bartolazzi (as they came to be known) quickly gained favor among local customers. In its early years, the company began to expand, a clear sign that product quality was meeting a growing demand. New, more modern equipment was gradually acquired to improve production and packaging, while preserving the artisanal methods. At the same time, the workforce grew beyond the immediate family circle. This development led the Bartolazzi family to relocate the business from the town center to the nearby hamlet of Maddalena di Muccia, where larger spaces were available. This move allowed for greater production capacity while keeping the company firmly rooted in its home territory.

Butchering Traditions and Typical Products

From the very beginning, the company’s success was built on local butchering traditions, rooted in the art of pork processing typical of the Umbrian–Marche Apennines. Muccia lies near the Monti Sibillini, an area where families have refined meat-curing techniques over centuries. The Bartolazzi Salumificio has inherited this cultural legacy and continues to represent “the place where ancient tradition and authenticity meet the demands of a constantly evolving market,” combining time-honored methods with modern standards of quality and food safety.

The cured meats faithfully reflect typical Macerata and Umbrian specialties. The flagship product is the “Classico Morbido di Muccia”, a finely ground, spreadable salami similar to the traditional Ciauscolo of the Marche region. This tender, flavorful sausage—made from selected pork cuts seasoned with salt, pepper, garlic, and wine according to local recipes—is emblematic of homemade pork processing and remains the company’s most distinctive and best-selling product.
Alongside it, the salumificio produces a wide range of specialties, including:

• Traditional salamis and sausages: various types of salami (including salame lardellato, made with cubes of lard in the mix), as well as seasoned sausages. These products follow local recipes, highlighting the simple, spicy flavors typical of traditional pork butchery. The meat grinding, natural seasoning, and use of natural casings faithfully reproduce the artisanal methods of old.

• Roast porchetta: the preparation of porchetta (deboned pork seasoned with wild fennel, garlic, salt, and pepper and roasted whole) is another hallmark of the Bartolazzi craft. The company is well-known for serving freshly roasted porchetta, made according to the Umbrian–Marche recipe and much appreciated at local fairs and festivals.

• Whole aged meats: the range includes regional classics such as prosciutto crudo, lonza (also known as lonzino, cured pork loin), and guanciale. These cuts are salted and matured for months according to local artisanal traditions.

The processing techniques derive from those of the ancient norcini—master pork artisans from Norcia—adapted to the Marche context. Manual care in every step, from butchering and seasoning to stuffing and hand-tying the sausages, ensures authentic flavors. Modern machinery has been introduced only where it does not compromise quality (for example, for vacuum packaging), keeping craftsmanship at the core. These artisanal cured meats embody centuries of agri-food know-how from the Macerata valleys, enriched by shared cultural influences between Marche and Umbria. Today, Bartolazzi proudly preserves and promotes this local gastronomic heritage to an ever-wider audience.

Generational Evolution and Recent Challenges

After more than twenty years of activity, the second generation of the Bartolazzi family took over, ensuring both continuity and innovation. The founder’s children—such as Andrea Bartolazzi, joined by his sister Martina—continue “the great family butchering tradition begun in 1981.” This generational transition, formalized under the current name “Eredi Bartolazzi Renzo”, has kept the company’s roots strong while infusing it with new entrepreneurial energy.

Andrea Bartolazzi not only carries on the traditional production methods learned from his father but also actively promotes the protection of local products. In 2012, he was among the founders of a network of 15 local businesses aimed at safeguarding and valorizing the ciauscolo denomination, serving as the group’s vice president. The initiative, in collaboration with trade associations, sought to obtain official IGP/DOP recognition for Ciauscolo Maceratese and to preserve its authentic recipe—proof of the new generation’s commitment to combining tradition and innovation for the benefit of the region.

From a business standpoint, recent decades have seen the company adapt to modern times while maintaining its identity. Innovative sales channels such as e-commerce and social media promotion were introduced: today, Bartolazzi cured meats can be purchased not only at the Muccia shop but also online via the official website and digital store. The company’s presence on Facebook and Instagram allows it to present its products, Christmas gift boxes, and seasonal offerings, making local tradition accessible even from afar. This modern approach has expanded the customer base beyond regional borders, while the artisanal quality remains unchanged.

The reputation of the “Morbido di Muccia” and other Bartolazzi products has spread among lovers of traditional gastronomy, earning recognition in food guides and magazines. In 2019, the Bartolazzi Salumificio received an award for product quality at the Agricultural Fair of Macerata (“Sibilla Appenninica” Prize), granted by a jury of experts highlighting the artisanal excellence of its cured meats.

A key chapter in the company’s story involves its resilience during the 2016 earthquake, which severely struck Muccia and the upper Macerata area. Like many local agri-food businesses, Bartolazzi suffered major structural and economic losses. The family even had to live temporarily in a camper due to their home’s inaccessibility. Despite these hardships, they never stopped working, finding temporary solutions to continue production and sales—embodying the resilient spirit of the mountain community.

During those difficult months, solidarity came from both local institutions and the Church. In February 2017, Cardinal Konrad Krajewski, sent by Pope Francis, visited the Bartolazzi company and purchased a large quantity of their products on the Pope’s behalf, as a tangible gesture of encouragement. At that time, the Bartolazzi facility also hosted products from other local cured meat producers affected by the earthquake, serving as a logistical hub for multiple artisans in need. These gestures of support were crucial in helping the company recover.

Thanks to reconstruction funds and the family’s determination, the salumificio gradually rebuilt itself. Production was relocated to a new, earthquake-resistant facility in the industrial area of Maddalena di Muccia. This modern site, recently inaugurated, allowed the company to fully resume operations in a safe, expanded environment—symbolizing rebirth after destruction. Today, the Salumificio Eredi F.lli Bartolazzi continues its successful activity, backed by over forty years of experience and renewed innovative capacity. Both local customers and food-loving tourists can once again visit the company’s shop in Muccia, surrounded by the same land that has always provided its raw materials and know-how. Meanwhile, those farther away can discover and purchase Bartolazzi cured meats through the official website (salumificiobartolazzi.it) and the company’s social media channels.

The story of the Bartolazzi family—from founders to heirs—has become a shining example of how a small, family-run business from the Marche hinterland can survive and grow by blending tradition, innovation, and resilience.

Sources:
Local news and reports (Cronache Maceratesi, Il Resto del Carlino), official company profile and testimonials from the area, as well as information from the company’s website and social media pages.