The Beretta Brothers' Italian Meats
Since first opening in 1812 as a local meat processing business in Barzano, Italy, Fratelli Beretta has set the standard for premium Italian cured meats, from cotechino and prosciutto to salami and pancetta. In the early 1900s, the company was managed by Mario and Felice Beretta, a team of brothers that helped modernize the cured meat industry.
Over the decades, Fratelli Beretta became a popular brand of cured meat in regions throughout Italy and beyond. Fratelli Beretta expanded the company by opening an American headquarters in South Hackensack, New Jersey. Since then, they've become a household name in Italian cured meats.
What makes Fratelli Beretta unique?
When it comes to the time-honored tradition of Italian cured meats, there are no shortcuts in production. Following the age-old meat-curing techniques handed down through the generations, Fratelli Beretta salami is processed with a slow air-drying method that cures the meat to perfection. Made with all-natural ingredients and traditional recipes, Fratelli Beretta produces specialty meats that bring the quintessential flavors of Italy to your dinner table.
How to Eat Fratelli Beretta Meats
Fratelli Beretta Italian meats can be served as appetizers, lunch, or entrees. Slice Fratelli Beretta Salami and Prosciutto for hearty sandwiches, charcuterie boards, and homemade pizza. For a traditional Italian dish, use protein-rich lentils as a bed for sliced and crisped Fratelli Beretta Cotechino—a New Year's favorite! For a more everyday meal, dice and pan fry Fratelli Beretta Pancetta (Italian dry-cured pork belly) and combine with noodles for Pasta Carbonara.