This story is a fairy tale, in name and in fact. It is the proof that the values of a company are able to connect to the territory in which that reality was born. And again because, despite having little more than a century of history, it can consciously choose to never stop astonishing by trying to always be the best. A fairy tale in name and in fact, as we said before. Since we are talking about a mortadella today appreciated everywhere. The year was 1919 when Emilio Palmieri opened in the heart of Modena a small shop where the most genuine meats were processed to become quality artisanal cured meats. An art then handed down to his son Carlo, who very young in 1961 decided to make his dream come true: opening his own business, moving to Concordia in Lower Modenese, starting an artisanal production of mortadella, salami, cotechini, pancetta, headcheese, using the meat of the pigs he raised. Today it would been called an extended supply chain, but at the time for Carlo it was the desire to create a unique product, starting from the quality of the raw material. Then in the 70s the growth of the company and the move to San Prospero, a town a few kilometres from Modena, in an area where today 30,000 square meters of establishment lies. This is the story of Salumificio Palmieri, recognized on the Italian markets as a reference brand in the production of high-quality cured meats.
And now we come to the birth of Favola, in this case with a capital letter. This is a product which wrote a page in the history of Italian charcuterie, because it is the first and only Mortadella stuffed and cooked in the pork rind. The idea of Favola mortadella was born from the desire to differentiate itself from other manufacturers by offering something one of king. The rind being a natural skin which allows the filling to breathe during cooking, giving the dough softness and delicacy. The name Favola was born at the first taste when a spontaneous declaration was made "this is a fairy tale." It was 1997 when we registered the Favola brand and filed the patent for to this innovative casing. Favola mortadella is processed with a purely artisanal method: bagging, tying and branding, everything is done by hand, so that there cannot be one shape identical to the other and the cooking takes place in the historic stone ovens. The mortadella has a cooking process that varies based on its diameter and on average it takes 24 hours. But fairy tales, as we know, are also made up of difficult moments. As so it was for the earthquake in May 2012. A tragedy that hit us squarely: we found ourselves in the blink of an eye with the factory totally unusable and in need of reconstruction. We understood that we had to start again quickly despite the great difficulties and we all worked hard. Francesco and Margherita Palmieri are also in the company today, representing the fourth generation of this successful entrepreneurial fairy-tale.
