Salumificio Freoni Danzi

The Salumificio Freoni Danzi has a very long history: in 1926, Angelo Freoni purchased land in Veneto, more precisely in Valpolicella, a land rich in gastronomic traditions, identifying the strategic location that allowed the development of his commercial activities. He opened a trattoria with his wife Dosolina, who was the backbone of the business, and a butcher shop that in the following years made way for the current delicatessen, combining the experience gained in meat selection with that of the restaurant business.
 

Freoni Danzi and the motto of quality, above all

The philosophy of the founder Angelo Freoni, known as “Moro”, is carried on by his heirs, who have reached the fourth generation and maintain the inspiring values of the beginning, in the careful selection of raw materials associated with artisanal work.

The main objective has always been and still is the high quality and genuineness of the products. The delicatessen has set the pursuit of this as a challenge, focusing on the quality of the raw materials rather than on the production of salumi in large quantities. A loyal and direct relationship with customers commits them personally to guarantee high standards in every single phase of meat processing.

In the delicatessen, roast beef, hams, carne salada, roasts, and naturally smoked products are made just as they were a century ago: nothing has changed, only the operational methods have been optimized.