To get together is the beginning, to stay together is a progress, to work together is a success.
In 1975, the Chiola family, in the little village of Borgo San Dalmazzo in the Piemonte region, in love with their land and its culinary traditions, started a little family business with pig breeding. In the beginning the Chiolas had few hundred animals, but, through the years, the business has grown up exponentially, becoming a landmark in the Italian pig production sector. After mergers and acquisitions, the company has now become the Ciemme Group in honour of the founder – Mario Chiola.
Thanks to strategic and forward-thinking choices, the Ciemme Group has acquired many pig farms all around Northern Italy and it is now able to control all the production chain, from the birth of the animals to the seasoning.
Ciemme Group is specialized in breeding pigs for the “Prosciutto di Parma” production, the typical and well-known Italian product, appreciated all over the world for its exquisite taste. The elaborated production chain of the prosciutto di Parma is protected and ruled by a rigid “Production disciplinary” that Ciemme Group strictly follows.
The great experience and job passion (transmitted across generation) make the Ciemme Group a solid and reliable company, whose main focus is animal welfare.
The date 2nd May 2019 is an historic event for the Group: the Chiola family acquires the majority of the share capital of Ferrero Mangimi Spa, one of the most important Italian companies in the field of animal nutrition.
The complementarity between these two companies is offers an exceptional opportunity to create great synergies in order to be able to face future challenges, maintaining the same business model as before: animal welfare and high quality production.
This powerful collaboration will guarantee the Group constant animal feed supplies, creating ad hoc production chains.
When love and competence work together, it is expected a masterpiece.
The Ciemme Group makes a deep selection of the farms allowed to enter its production chains. All the European animal welfare laws must be respected, as well as all the rules about the birth and growth of pigs according to the “Prosciutto di Parma disciplinary”.
In each farm, many expert veterinaries and specialized technicians constantly support the cattle breeders.
The Group continuously invests in the professional education of its employees, creating a high quality technical staff.
There is so much deep peace and great beauty in nature, because nothing tries to transgress its limits.
The Ciemme Group applies the method of “F1 Vamp” in every sow breeding, using the seed coming from the two own boar reproduction centers. The selected nucleus, obtained after many years of studies, are managed with rigid and severe sanitary rules by the genetics company Topigs Norsvin.
The constant research for quality improvement of the meat has always been the point of our business strategies, thanks to the historical collaboration with TOPIGS NORSVIN, one of the most important swine genetics company worldwide. Both the F1 gilt breeding and the seed production for the artificial fecundation are made in internal centers, with rigid bio-security controls and deep genetic selection.
Nature is not a place to visit. It’s our home.
The Ciemme Group has made some important choices to respect nature.
In many farms there are photovoltaic panels, to reduce the environmental impact and to reduce the energetic need.
Moreover, some industrial cleaners are used to reduce the slurry spreading.
I have a simple taste, only the best.
The Parma Ham is one of the most important and historical “Italian DOP” (Denomination of Protected Origin); it is a completely natural product, obtained from Italian pigs - born, raised and butched in Italy – and sea salt.
The Ciemme Group follows the rigid disciplinary criteria for the production of Prosciutto di Parma D.O.P to guarantee tradition and quality.
The swine meat used for the production of the “Prosciutto di Parma Chiola” comes from selected Italian farms, which respect strict rules in term of breeding techniques, race, nutrition, weight and especially in terms of animal health.
Processing, conservation and seasoning of the ham are the most important steps to reach high quality targets, requiring care in all the details: a skilled hand, a delicate smell and a watchful eye have a priceless value.
The salt is much more than a food preservative: it gives the ham consistency, it rules regulates the muscle enzymes action needed for flavour and taste, it activates the colouring process, it gives meat cohesion (between muscle, connective tissue, rind and fat) and it guarantees the slice integrity during the cutting.
The Parma Ham is PRESERVATIVE and COLOUR FREE. It DOESN’T contain any heavy metals.
A target is a dream with a point of arrival
In the past months, the company has been working to improve the quality of its farms.
Thanks to these improvements, Ciemme Group has obtained a first certification from CSQA, one of the most important Italian certification and inspection bodies authorized by the Ministry of Agriculture: the DTP 130 which stands for “Pigs breeded with more restricted requirements in animal welfare”.
The criteria taken into consideration in order to get this certification include animal welfare, responsible use of antibiotic, biosecurity.
Furthermore, the whole Ciemme Group, consisting of owners, technicians and breeders, has made the ethical choice of being seriously committed to reduce the use of antibiotics to reduce the emergence of antibiotic resistance in humans.
Via Fratelli Giraudo, 15
12011 Borgo San Dalmazzo (CN)
Ph. 0171 269765
Fax 0171 268014
C.F e P.IVA IT02196430041
NUMBER OF REA CN 185843 REGISTER OF BUSINESSES IN CUNEO