In 1924 the then 27-year-old Francesco Franchi sets up a business making salami and cured meats in the town of Grignasco in Valsesia. By 1964 the firm, which now numbers over sixty employees, is being run by Francesco’s sons  who open a new, larger factory in the town of Borgosesia.

In 1968 the firm launches its first innovative product : Franchino, a miniature cooked ham that wins the prestigious “Ercole d’oro” award.

The family’s commitment to preserving and handing down traditional Italian recipes for salami and cured meats prompts them in 1978 to take over a factory producing San Daniele DOP (Protected Designation of Origin) ham, followed in 1992 by the takeover of a factory in Langhirano for the production of Parma DOP ham.

In the same year the company wins the “ Oscar Cibus “ and “Sial d’or “prizes in recognition of the undisputed quality of its products and in 1997, in response to evolving consumer trends, Franchi launches an innovative line of gluten-free products called Senz’altro.

The firm’s fourth factory is built in 2001 in Valle d’Aosta to produce Jambon de Bosses DOP and other alpine specialties.

In more recent years, Franchi - now in its third generation as a family business – is strongly committed to promoting typical local products and the firm is a member of two major product protection consortia, Cacciatore DOP and Piemonte DOP – the latest feathers in the cap of a brand that has become synonymous with quality and trust.