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Our origins...

Welcome to our company, a company with a solid tradition that has embraced the world of Italian gastronomy for more than thirty years.

Our carefully selected meats, combined with recipes handed down from generation to generation, give life to one-of-a-kind Sardinian cured meats.

Come and discover our roots...

Our history


In Monastir, a sunny and quiet town twenty kilometers from Cagliari, the passion for good food has been transformed into an art that is handed down from father to son.

The secrets of family recipes have always been jealously guarded, with the pride with which the most precious jewels are handed down.

Thus, in the secrecy of the husks of the typical Campidanese houses, the tastiest, finest and most genuine cured meats were prepared to cheerfully celebrate the abundance of the harvest.

Even today, the Salumificio Campidanese Su Sartizzu® preserves the ancient family recipe with equal jealousy and puts the same passion and attention to detail handed down from past generations, to produce cured meats with a unique and inimitable taste.

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In 1988 the Salumificio Campidanese Su Sartizzu® was born into which all the experience and professionalism acquired over the years was poured and which today, in turn, Ignazio and Barbara, are jealously handing down to their children Lorenzo and Nicola.

The Salumificio Campidanese Su Sartizzu® is a serious family-run company whose traditional roots dictate rules which, today as in the past, allow us to guarantee the quality and consistency of a product with a strong flavour, controlled on the quantity of fatty parts never in excess and on the quality of the meat, always fresh. To confirm this we can boast the possession of the stamp of the European Economic Community (E.E.C.).

Furthermore, regular checks relating to the regulations pursuant to the legislative decree are carried out in our laboratories. 155/97 regarding H.A.C.C.P.

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Salumificio Campidanese Su Sartizzu® has an experience that dates back to 1927 when his father Giorgio, a butcher and great connoisseur of meat, and his mother Fedora, famous in the country for her culinary skills and love for typical cuisine, they dedicate their lives to the family business, packaging, initially for a few close friends and friends, traditional cured meats with a unique and unmistakable taste.

The experience was handed down to his son Ignazio and from 1968 to his wife Barbara Fois who shares his passion for processing meat according to tradition. In the business, Barbara acquired all the old recipes from her mother-in-law Fedora, including those of the typical Campidano cured meats, making them together with her husband a treasure which, as the years passed, became increasingly richer.


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