About
The Volpi Story
On a summer night in 1899, John Volpi arrives in America from Milan, Italy, bringing with him little more than a craft and an idea — an idea to bring the centuries-old tradition of dry-curing meats across the ocean to the American midwest. Over four generations later, his family continues to carry on his traditions, hand-making all Volpi products using the same methods and recipes that John did over 100
years ago.
The Volpi Craft
Since 1902 our passion has been crafting all-natural, simple delicious foods. We care about sourcing local Raised Responsibly™ hogs from farmers we trust and using family recipes passed down for over four generations. All our products are slow aged because whether it takes four months or four years, we believe the best quality comes from taking the time to do things right.
The Volpi Family
As a family-owned business, we value strong family ties. Not only within our company but also to the customers which we serve. Our products help bring people together through their mutual enjoyment of good food and good company.
The Volpi Philosophy
We believe the best food starts at the source, from farmers we trust and hogs always Raised Responsibly™ because delicious food doesn’t need to be complicated. We always have cured meat in our home — making it easy to top a pizza for a gourmet weekend dinner or enjoy on-the-go with our Roltini Singles. And hey, if you want to eat it straight out of the fridge, we wouldn’t blame you. No matter what, the result is always the same: crave-able, delicious, melt-in-your-mouth goodness.
The Future of Volpi
When John Volpi opened the doors of his storefront in 1902, he envisioned Volpi Foods as a family business. Now his great-niece, Lorenza Pasetti, runs Volpi the same way he did—with respect for craftsmanship, and with an eye on our customers and the future.