The story of the Pini Group is one of extraordinary growth, transforming a small business in Valtellina into a European leader.
The journey began in 1982 with Bresaole Pini, the first industrial facility in Grosotto (SO), nestled in the heart of Alta Valtellina. Here, the ancient Valtellina tradition of butchery and charcuterie was revitalized, blending artisanal craftsmanship and quality with an industrial vision focused on growth and the future.
In the 1990s, the foresight and ambition of the Pini family and founder Piero Pini led to the establishment of Hungary Meat. Now one of the largest and most advanced slaughterhouses in Central Europe, it processes 30,000 pigs per week. This project marked the first step in an ambitious international expansion.
The new millennium brought further growth, with the acquisition of Pini Italia and Ghinzelli in 2013. These two facilities, each with a production capacity exceeding 15,000 pigs per week, strengthened the group’s presence in Italy’s certified food supply chain and established it as a symbol of Made in Italy excellence.
In 2019, the Pini Group reinforced its European presence with the opening of Litera Meat in Spain. The vast Càrnicas de la Litera facility, designed to process up to 160,000 pigs per week, stands out for its advanced technology, reaffirming the Group’s leadership in innovation.
The most recent milestone in the Pini Group’s growth was the 2023 acquisition of the historic Ferrarini company. This step further solidified its leadership in the industry and expanded its presence in global markets.
With decades of experience and a production network spanning three countries, the Pini Group is now a benchmark in the European meat processing market, synonymous with quality, excellence, and cutting-edge techniques.
