To ensure quality, safety and the best flavors for our Italian cured meats, Citterio has been equipped with in-house chemistry and microbiology laboratories since the 1950s. A first in our industry, this innovation allows us to constantly monitor the quality of our raw materials and our work spaces, and introduce new products to the market which are in line with consumers’ needs.
Our Chemical Analysis Laboratory uses the most up-to-date techniques side by side with classic methods to implement a high number of tests in a short amount of time. In addition to the qualitative analysis of ingredients, raw materials, packaging and any element that comes in contact with the product in the production chain, the laboratory is tasked with carrying out studies which may lead to the creation of new products with improved nutritional values.
The Microbiology Analysis Laboratory evaluates the typical microbiological flora found in sliced meat products. The cured foods are monitored during production to standardise their quality as much as possible. These microbiological inspections are also used to monitor the areas where they are made and test the raw materials as they arrive.
Inspections are conducted according to international standards and by using modern equipment able to precisely and quickly recognise microorganisms, and even identify their DNA. The work carried out here ensures the products are of the highest quality during their entire shelf-life.