Salumi

Ferrarini, solid balance sheet after reorganisation: turnover at 197 million (+7.6%)

Margins at 7 per cent in 2025. 10 million capital increase for investments. Twenty million to preferential creditors

by Emiliano Sgambato

Il prosciutto cotto per Ferrarini vale l’80% delle vendite

3' min read

Translated by AI
Versione italiana

3' min read

Translated by AI
Versione italiana

Despite the uncertainty over cost trends caused by the blockade of the Strait of Hormuz, the picture of Ferrarini's future outlined to Il Sole 24 Ore by ad Daniela Filipaz remains optimistic. "At least for now the crisis has had a limited impact on our business," she says, "and sales have not suffered any particular downturn, although the decline in household purchasing power is a cause for concern. From the energy point of view, we have invested in efficiency plants in the Lesignano de' Bagni plant and in renewable energy sources in the Casatenovo plant. This allows us to contain the impact of energy increases'.

For the future, however, the estimates are positive and are based on the solid foundations emerging from the first financial statements approved after the final approval of the arrangement with creditors last autumn (the proceedings had begun in 2018), at the same time as the entry of Amco (a company belonging to the Ministry of Finance) with 20% of the company shares.

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Instead, 80% is in the hands of the Pini Group, which has just approved a 1.7 billion consolidated balance sheet with 60 million Ebitda.

In the year of its seventieth anniversary, Ferrarini approved a financial year with a turnover of 197 million (+7.6%), an Ebitda of 13.4 million - "with a marginality of 7% above the sector average", underlines the CEO - and a pre-tax profit of 3.4 million. It thus reversed the sign compared to the previous year's results (-7.7 million) and certified a full return to industrial profitability thanks to a 13.3 million improvement in production costs.

"These are the results of virtuous management over the last seven years. Excluding extraordinary items related to the arrangement, the balance sheets have always shown a profit. In 2024 the loss came from write-downs,' Filipaz points out, 'and we are happy to have fulfilledpayments of over 20 million to preferential creditors and the payment of back wages to employees two months ahead of schedule.

Capital strength was also reinforced by a capital increase of 10 million, aimed at supporting investments in innovation and automation. In particular, the new factory in Masone (Reggio Emilia) will involve a total investment of 100 million. "By 2028," says the CEO, "the first zero-impact cooked ham production plant in Europe will be created.
Thanks to the new 46,000 square metre structure, Ferrarini aims to double its turnover within 8-10 years, aiming for 400 million euros.

"We have done a painstaking job of streamlining all production lines, exploiting synergies with the Pini group both from the point of view of meat supplies (Pini is the third largest producer in Europe, ed) and from the commercial point of view. And always being careful to respect the high quality of the products. Also important are the synergies with Vismara (another historic brand taken over by Pini in 2025)'. And if cotto remains Ferarrini's flagship product, with 80% of volumes, there has been a return to investing in prosciutto crudo - 'thanks to Pini's financial solidity that allows the necessary fixed assets for curing' - and in innovative products such as Fumo di Praga smoked cotto, which will be presented at TuttoFood next week, or Pavo (roast turkey meat).

Growth can only pass through abroad, which currently covers 22% of turnover (+15% by 2024), but in which we will now return to invest with the aim of reaching at least over 30% in the next few years. "It was not easy to get accredited in a receivership regime, but we have all the necessary certifications and now we are ready to accelerate," says the CEO, "but since we want to continue to work on the high end and not on quantity, we need painstaking work that takes time, both abroad and in Italia. We are also focusing a lot on catering'.

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