- About us
- Company details
For over 60 years, Brunello has upheld the tradition of Italian excellence in the world of cured
meats. Founded in the distant year of 1961 by Domenico Brunello, our company has deep roots
in the passion for good food and dedication to quality. Passionately led by his sons Gianni and Fabio, Brunello has grown to become a benchmark in the food industry.
We operate in three facilities, two of which are dedicated to production, located in the heart of Italian lands. Here, with skill and care, we
produce a wide range of products, particularly cooked hams, roasts, and typical cured meats, bringing the authentic taste of tradition directly
to our customers.
What sets us apart is the meticulous attention to raw materials, carefully selected to ensure taste and freshness in every product. Continuous
research allows us to innovate constantly and maintain high standards of quality, while also ensuring respect for allergies and food
intolerances.
The history and reputation of the Brunello brand are a guarantee for our customers. Choosing Brunello means choosing the quality, authenticity, and passion for good food that has distinguished us for generations.
Year of establishment:
1983
Number of employees:
FROM 20 TO 49 EMPLOYEES
Annual turnover:
between 2.5 and 5 million Euro
Reference year of turnover:
2019
Export turnover:
Not available
Activities:
Processing and preserving of meat, except of poultry meat
Production of meat and poultry meat products
Wholesale of charcuterie and other meat products
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- Contact Information
- Business Proposals
Company:
BRUNELLO DOMENICO & C.
Web site:
Address:
VIA CAPITELVECCHIO 92
City:
BASSANO DEL GRAPPA (VI)
Zip Code:
36061
E-commerce:
Social media:
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High Quality Cooked Ham IL FONDATORE
The legs used in this preparation are from heavy national pigs and are hand-selected by one of our operators at a selected pig farm. The secret to the processing is in the craftsmanship and effort used in each phase. The unprocessed product is massaged and let to rest inside the mixing machine for 48 hours, allowing the ingredients, which include fine sea salt, to perfectly combine with the meat and preserve all its organoleptic properties. It is then hand-tied and steam baked for 18 hours. Visually, the four muscular groups are evident: buttock, round, top round, and eye round. The perfume is distinctive, and the taste is rich and delicate.
The presence and thickness of the fat provides softness to the slice and make it pleasant to eat.
IL NAZIONALE Roasted Turkey Breast
Made exclusively with male turkey breast born, raised, and slaughtered in Italy, this cured meat represents the excellence of the controlled and certified supply chain, synonymous with quality and safety. Our Baked Turkey Breast “Il Nazionale” is a premium poultry product, prepared with a single whole breast, skin included, to ensure unmatched flavour, aroma, and tenderness in every slice. We delicately cook the breast in a custom-made heart-shaped mould, using steam to preserve its natural succulence and tenderness, then rapidly cool it down to ensure a perfect consistency. The last step is to roast it to achieve impeccable browning. The result is a perfect cured meat with a distinctive, light, and healthy taste, expressing a perfect balance of spices and delicate smoking.
Sweet Napoli-Type Salami
We use only pork cuts form selected Italian-born and locally raised swine for our salami Napoli.
The meat is ground coarsely and flavoured with seasonings and aromatics, including whole peppercorns. After this stage, the mixture is shaped and hand-tied in the traditional salami form.
Our Napoli sweet salami has a distinct flavour that originates from a traditional Neapolitan recipe.
The flavour is a delicious combination of savoury and sweet, with hints of smoky spices.
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High Quality Roasted Chicken Breast with herbs
Only carefully selected homegrown chicken breasts
become our Baked Chicken Breast with Herbs.
A specific mix of aromatic herbs is used to flavour the meat, which is massaged for 24 hours to absorb the aromas. The breasts are then hand-tied and steam cooked in a mould for 9 hours.
The last step in completing the production process is the external browning of the skin, to enhance the overall taste. Each slice is the perfect expression of the lightness of white meat and the flavour of the aromatic herbs: to the mouth, it becomes an unmistakably delicate harmony, taste, and tender texture.
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Spicy Ventricina-Type Salami
100% Italian meat.
Minced and mixed with all the aromas, following the traditional production process. Its orangy nuance is given by paprika, that not only leaves us with a pleasant colour but also surprises us with a slightly spicy taste. Before being seasoned and dried, like every artigianal salami, the meat is stuffed by hand in a natural casing.
These features, from “central Italy”, have made this salami popular all over the country. Perfect to enrich all your recipes with a spicy touch.
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