ITALY – Italy’s GranTerre Group, through its Salumifici GranTerre subsidiary, is merging with cured meats producer Parmacotto, creating a delicatessen enterprise with a combined annual revenue of €1.1bn (US$1.19B).
The newly formed business plans to increase its turnover to €1.5bn within five years.
Based in Modena, GranTerre Group, a cooperative operating the Salumifici GranTerre brand, has reached an agreement with the Zaccanti family, the proprietors of Parmacotto.
This transaction, carried out through an investment vehicle owned by the Zaccanti family, awaits regulatory approval from Italy’s competition authorities and is expected to finalize in the coming months.
The merger establishes a large-scale entity with a workforce of around 2,500 people across 20 production sites.
GranTerre Group currently operates 18 production facilities in Italy, and its Salumifici GranTerre division runs 14 factories.
Parmacotto adds six facilities to the merged business, including four plants in Italy and two in Boston, United States.
The companies serve markets across the EU and the US and have indicated ambitions to extend their reach further following the merger.
GranTerre Group President Ivano Chezzi stated that the consolidation aligns with the cooperative’s recent growth and restructuring efforts and strengthens the international standing of Parmacotto as a reputable brand in the delicatessen sector.
Salumifici GranTerre’s product range includes popular cured meats like Prosciutto San Daniele, Salame Cacciatore, and Speck Alto Adige.
Its offerings extend to cheeses such as Parmigiano Reggiano, Grana Padano, Pecorino, Asiago, and Piave, along with butter and ready-to-eat meals.
Salumifici GranTerre was initially created in 2019 from the merger of Grandi Salumifici Italiani and Parmareggio.
GranTerre Group reported a turnover of approximately €1.6bn (US$1.73B) last year, while the Parmacotto brand contributes a lineup of cold cuts and cured meats, including the Parmacotto Selection, Boschi Fratelli, and Salt & Twine.
Parmacotto President Giovanni Zaccanti highlighted the merger as part of a strategy to form a central hub for Italian cured meats.
He emphasized the new entity’s focus on expanding exports, implementing sustainable growth practices, and maintaining a high standard of quality.
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