produttori — Fondi · Lazio
Fondi, between the Pontine plain and the Tyrrhenian sea, is home to one of the most recognised artisan norcinerie (traditional pork-curing workshops) in Lazio. Since 1986 Franco Petrillo has been turning certified Lazio pork into cured meats rooted in Fondi's tradition, from a workshop that has carried the town's name as far as Frankfurt.
In the workshop on Via Trento, the marble counter receives, every morning, pork born, raised and slaughtered in Lazio, traceable back to the supplying farm. It is here that Franco Petrillo has built, since 1986, an artisan method that excludes gluten, lactose, caseinates, GMOs and polyphosphates: a choice about sourcing that shows in the raw material itself, before the hand even moves.
The aged sweet sausage (salsiccia dolce stagionata) and the salame fondano are born of careful curing, carried out according to the town's tradition. These are the two products that took Petrillo to the stage of IFFA in Frankfurt — the international meat industry trade fair — with four consecutive gold medals: 2010, 2013, 2016 and 2019. A recognition that measures consistency of craft, not chance.
On the shop's shelf, the finished products stand in a row: cured meats bearing the Natura in Campo certification of the Lazio Region and welcomed into the Club del Gusto of the Chamber of Commerce of Latina among the area's agri-food excellences. Every package states the absent allergens — gluten, lactose, caseinates — confirming a production designed to be clear and accessible.
The shop window on Via Toniolo 37 is open for direct sale; those who cannot reach it can have the workshop's goods delivered, with card payment accepted.
