[…]
“ Salumificio Bechèr has always been attentive to tradition and the territory in which it operates, but it is dedicating more and more resources and energy to renewing its assortment of Salami category. The segment accounts for approximately 35% of the value of the 2024 turnover and 30% of the total volume. Since 1955, Bechèr salami has been the true core business. Important numbers that photograph a very diversified and dynamic category, available from whole to sliced.
Among the DOP references of this product category we can mention the Salamino alla Cacciatora DOP and the Sopressa Vicentina DOP.
Cacciatore DOP is made with 100% Italian meat; this excellence is certified by the Consorzio Del Cacciatore DOP and is registered in the AIC Handbook. New for 2024 was the restyling of the packaging: the new graphic design blends tradition with innovation. The warm and dynamic shades, inspired by the land and the rural environment, dialogue with a geometric and minimalist world, projected towards the future. The Bordeaux red and ochre yellow, authentic colors of the Bechèr brand, create a vibrant contrast that expresses the evolution of the brand.
Sopressa Vicentina DOP is produced at Salumificio Vicentino in Malo (VI), and acquired by the Bechèr business group in 2013. Sopressa Vicentina DOP is recognizable by its characteristic shape and compact but tender dough, soft even after a long maturation. Pepper and other spices infuse a delicate and unmistakable flavor, slightly sweet and with a delicately spicy taste. For its production, noble cuts of pork raised exclusively on companies in the province of Vicenza are used. Animal breeding, meat processing and maturation are carried out according to precise production specifications approved by the Ministry of Agricultural and Forestry Policies, recognized by the European Union and controlled by Csqa Certificazioni Srl .
The European Commission, with Reg. 492/2003, has registered Sopressa Vicentina in the DOP register, identifying in this product not only an economic value, but also a historical and cultural one, to be promoted and protected”.
[…]
Source: Salumi&Consumi