Salumificio Castelli, from tradition to wellness

From tradition to innovation. From the world of cured meats to that of wellness. It is a courageous path in many ways, but one that is already yielding its first results, the one taken by Salumificio Castelli, a historic company in the province of Rome (based in Frascati and active since more than a century ago, in 1919) with an annual turnover of 3 million euros and 12 employees. "We are a company that focuses everything on quality and on this we do not want to take steps backwards. We have decided to diversify and innovate our production in line with the needs of consumers attentive to a healthy and correct diet'. Mauro Castelli - vice-president of the salumificio, fourth generation at the helm of the company that bears his name - thus explains the decision to open up to the world of wellness products. A path that only apparently conflicts with his company's tradition.

The Salumificio Castelli participated in and won the two editions of the Lazio Region's 'Food Innovation Hub' call for tenders. 'Thus, the Region made available to us the facilities of research and regional institutions, which allowed us to develop highly innovative and healthy food prototypes. The first call for tenders in 2021 (finalised between 2022 and 2023) allowed Salumificio Castelli to produce a high-quality sausage, composed of 70 per cent pork shoulder and 30 per cent rindless bacon, enriched with omega-3. 'Sausage,' explains Castelli, 'is considered a non-noble product, often associated with fat and cholesterol. We have gone against the tide, creating a high-quality product that also combats cholesterol with omega 3. Ours is a wholesome food that families can safely give to children. But it can also be useful for those with cholesterol problems'.

The result of the experiment encouraged the company to continue along this path. In 2022, Salumificio Castelli won the second 'Food Innovation Hub' call for tenders, which between the end of 2023 and the beginning of 2024 gave birth to 4UP Snackforwellness, a dried meat stick with a high protein content (53%), designed for sportsmen and women and not only. "The idea came from a typical product of our region: snackforwellness. These are strips of seasoned and dried meat with the addition of spices,' explains Castelli. "It is a food that has been known since Roman times," he adds, "that was given to legionnaires going off to war to give them strength and vigour, and what's more, it was preserved over time.

4UP, which is now a registered trademark, consists of noble proteins extracted from pork bresaola, processed with spices such as Tuscolo nepeta, similar to mint and with antioxidant properties. 'It is a natural product,' Castelli emphasises, 'partially handmade, with a shelf life of six months, which to date has no competitors. There are competitors who produce meat bars, but these also contain nitrites, nitrates, gluten, lactose and colouring agents'. 4UP was presented at RiminiWellness between last May and June and has a team of ten people behind it who are collaborating on the project: Massimiliano Vana, Salvo Castelli and Samuele Ceccolini (graduates in motor sciences and master in sports nutrition), athletes and personal trainers Salvatore Garau, Daniele D'Onofrio, Achille Stoffa, Andrea Caprara and Martina Boni. Then there are Federico Mancarella from Levelling Srl (a company specialising in the development and marketing of innovative products and services) and Giordano Botti, graphic designer and content creator.

'A few months ago we started marketing in the large-scale retail trade in Lazio and, throughout Italy, in the best supplement stores. And the first results are encouraging. In Rimini we presented the 60 gram pack. Now we will also market the 30 gram version, and there will also be a spicy version and a barbecue version,' says Castelli. 'If all goes well, we also count on opening up to foreign markets,' he concludes.