Prosciuttificio Wolf Sauris S.p.A.

Situated in a particular natural enclave at more than 1,200 m above sea level, Sauris is a small village of a few hundred people, whose name identifies a well known product: the prosciutto of Sauris.

Here Petris family created a company that had a strong impact on the local economy. The success of its products changed and strengthened the economic tissue, creating new job opportunities and hindering the emigration which affected the whole valley. It was Beppino, the current company president, who started a small ham production in 1962 in his house, by recovering the art of charcuterie and traditional recipes jealously guarded and handed down by his grandfather. Beppino named his company Wolf, which is the nickname of Petris family.

The development of the company took place in the '80s when it moved in a new building and in 2002 when it doubled the production area. Today the production site is a kind of large chalet perfectly in harmony with the surrounding natural environment. Most important processing stages for the final quality of the product are the salting phase, the gentle smoking process carried out with large fireplaces that burn beech wood, and the seasoning, which is considered the most important stage of the whole process. During the seasoning phase ham legs hang in rooms with special windows, which are opened to favour ventilation at defined intervals according to season and climate. In this way the special natural environment of the valley influences the seasoning process.

In the mountain area of Carnia there is a vast natural herbarium, with more than 2100 species of plants, which make this area one of the richest region in Europe in relation to its surface.
Wolf recipes are made using these aromatic herbs which give to the products unique flavours.
Many indeed are the dishes that can be created with all the smoked products, as well as ham and bacon, which represent in the food tradition of Sauris the different ways used to prepare pork meat.

The craftsmanship combined with innovative production technologies, age-old preservation techniques, traceability of the production chain and rigid control system guarantee high quality of the products, which are as well suitable to the diet of those who, suffering from celiac disease, are allergic to gluten.

Petris family managed as well to obtain the European Union IGP mark. This result came after a long evaluation process supervised by the EU inspectors with the final recognition awarded in the summer 2009.

This strong and tenacious character is to be found in the enterprises carried out by the famous alpinist Nives Meroi from Tarvisio, who in 2008 climbed the Himalayas without oxygen and water carriers, but carrying in her backpack Wolf products!

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