We called it San Giacomo from the ancient name of the plot of land on which we built our company. San Giacomo is a modern production plant located on the banks of the Baganza creek, in the heart of the area where Prosciutto di Parma DOP is traditionally produced.
Our company was established in 1975 and is family-run both in terms of shareholding structure and operational framework. San Giacomo has its origins in the early ’50s, when Guido Alessandri started working as a “masé”, a butcher, in the countryside near Parma. His experience as a butcher enabled him to become a pioneering producer and a salt master.
Already from the very beginning, our goal has always been to put together tradition, innovation and capacity to handle different situations with determination, still preserving our simplicity through time.