It was the early twentieth century when Nonno Nazzareno began his “trade”, lending his skills as a pork butcher, to private homes in his small town of origin: Preci in the province of Perugia, a few kilometers from the famous Norcia.
Papà Sesto, a native of this land, in the wake of his father’s experience he began his profession with great passion and during the war, just twenty years old, he moved with his family to Viterbo, where in the historic center he began, in a small restaurant, his exciting adventure from “butcher”. After many sacrifices, the first satisfactions arrive, the marriage and the birth of the three daughters who, growing up, follow in their father’s footsteps. The business expands to become an important reality, very different from that of the immediate postwar period, the volumes change to become indu- strial, but only one rule remains; rigid and essential: the artisan imprint. Unfortunately, Papa Sesto passes away, leaving his daughters a great void, but also the passion for the company that advances tradi- tion in the memory of its unforgettable foun- der. The management of the second Coccia gene- ration appears to be marked by modernity on the one hand and by respect for family tradi- tion. Maura and Annarita, strengthened by the skills acquired, deal with the sale to the public; Simonetta manages the company, taking care of aspects ranging from production, to com- mercial relations, to those with banks, with the staff up to promotional activities. To date, the company has acquired a dominant position in the particular market in which it operates at a regional and national level.
Today the Coccia Sesto ham factory is a third generation enterprise meeting modern market chal- lenges, yet respecting the roots and traditions of its ham manufacturing for over 70 years. Manu- facturing is mainly done by hand and the necessary equipment is modern. Our firm is situated on the outskirts of the city of Viterbo. We abide by the strict rules of sanitation and safety food stan- dards set by the European Union (CE 853/04). Since 2014, we have obtained important export permits: Today the ISO 22000 certified company is authorized to export to Canada, registered on the FDA list pending the Ministry of Health. We have two patents: a high-cut Coccia cut, without the haunch with high rump and Cheek, the first round non-rolled pillow. We also have a Slow Food Presidium, La susianella, a product that the Etruscans, the first inhabi- tants of our territory, produced La Tuscia. We produce 136 high quality products with a traditional taste, never obvious. Our territory gives us great stimulus, to produce sausages synergistically combined with highly qualitative products, such as Salami with Honey from Tuscia, Salame cooked aleatico, a local vine and Violone Salame, always territorial. We use the best raw materials and the best subsidiary materials, which allow us to have a very high quality standard.
OUR VISION
Our firm is characterized by the words Territory, Tradition and Quality. My sisters and I are well aware of the value of these words which are the essence of what we strive for, in promoting our products in the Tuscia region with excel- lency, as our dear father taught us. We spent many hours learning the know-how of his craft. It is forever impressed in our memory.
I admire especially, the preciseness and the determination of my father when reading the precious recipes in his jealously guarded diary.
His vision was to pass on to the next generation and to the world, the excel- lency in taste and quality of our craft: both an honour and a duty, thanks to his guidance and inspiration.
Vendor Biography
OUR STORY
OUR VISION
Our firm is characterized by the words Territory, Tradition and Quality. My sisters and I are well aware of the value of these words which are the essence of what we strive for, in promoting our products in the Tuscia region with excel- lency, as our dear father taught us. We spent many hours learning the know-how of his craft. It is forever impressed in our memory.
I admire especially, the preciseness and the determination of my father when reading the precious recipes in his jealously guarded diary.
His vision was to pass on to the next generation and to the world, the excel- lency in taste and quality of our craft: both an honour and a duty, thanks to his guidance and inspiration.
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