Coati specializes in the production of high quality cured meats, especially cooked hams, pancette, speck, salami and other high gastronomic references. The company is now running by three siblings: Beatrice, Giampaolo and Federica and are four generations of charcuterie experts passing on the best traditions.
Always focused on proposing solutions and answers to tomorrow’s market, Coati tries to interpret every single trend: the entire Lenta line – dedicated to the “right time” – for example, was born from careful observation and listening to the consumer. Coati Lenta cooked ham is produced starting from a maniacal selection of raw materials, fundamental then is the cooking under vacuum and at very low temperatures – a technique also adopted in the kitchens of the best starred chefs – for long periods of up to 25 hours.
Salumi Coati is very versatile and has a production that includes various formats, from whole to trays, with slices arranged by hand, carefully, as if just sliced. The cured meats in the Lenta Stagionatura line are also produced from a rigorous selection of meats, 100% Italian, left to age for long periods of time, to obtain a product of excellence while respecting traditional recipes.
Knowledge gained from the past and attention to today’s needs are the ideal combination for innovation, always respecting its roots and with a growing focus on environmental sustainability. CSR is one of the priorities of the company which, by 2030, aims to use 70% renewable electricity and decrease CO2 emissions by 30%.
Exports is the 20 % of sales and boosting them is one of the main goals of Salumi Coati, whose plant is one of only two in all of Italy to have obtained authorization to export meat and pork products to Japan. Total sales in 2023 were 120 million euros. Sales channels, in percentage, are: HoReCa (20%), export (20%) and GDO (60%).
Salumi Coati will be at Cibus at Hall 2, stand L 056.
