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Press Release

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Past, Present and Future of the Saint Marcel 

“Saint Marcel”: l’the original with mountain herbs !

 

Saint-Marcel is a small village in the lower mountains of Aosta Valley. In this area there are valuable particularities such as: very pure water, fresh and healthy air and also the extremely rare mineral “Violano” (a violet mineral), which was extracted from an old mine and which is now subject of research from scientists all over the world. The first visible traces of the presence of the ham in our Region are dated the XV and XVI century. We can easily find them in some of the many frescoes present in Aosta Valley.

At that time, the only way of processing the Ham was for the bear's thigh and was reserved to the high aristocracy. In Saint-Marcel, like in other villages in the Alps, the families used to raise the pig for their personal use. Each family produced a lot of different types of cold cuts: blood sausages, capicolas, sausages and salamis. In order to ensure a food supply to face difficult periods, the “lardo” and other meats were simply treated with food preservation with salt and aromas. In some families, knowing how to proceed, there was also the tradition of producing a “prosciutto crudo” (a dry-cured ham) with mountain herbs, as to obtain a richer and more pleasant taste.

In 1985, “La Valdôtaine” began the production of the “Prosciutto Crudo di Saint-Marcel” using the ancient recipe. This ham keeps the local tradition and, in the meantime, offers to the market a type of ham with mountain herbs of unmistakable taste and unique in the rich Italian panorama.

The secret of its aroma is due to three very important factors: – The quality of the thighs which are chosen only among national meat, farmed in Italy. – Saint-Marcel's microclimate, pure air of mountain, very little wet. – The way of processing the ham which, thanks to the recipe with mountain herbs, give the opportunity to obtain a special product.

Nowadays, in Italy we have a lot of producers of “prosciutto crudo”. The amount of Parma Ham is about 9.000.000 pieces, San Daniele produces about 3.000.000. We can estimate that the Italian total production is about 30.000.000 hams per year, consisting of about 58 different types. Now the “Saint Marcel” is locally sold and it is well known because of its different taste. Last years, the sale was about 10.000 pieces in Italy that allowed the “Saint Marcel” to become a handcrafted niche product. In the national market the “Saint Marcel” is still little known and marketed (35% of sales), while the regional distribution is widespread and well established (60% of sales). The remaining 5% of the sales is about the international market. The current sales network consists of more than 1000 customers.

The declared goals for the “Saint Marcel” are the followers:
a) Increase sales by creating a network of product distribution at national level, with particular reference to the Northern part of Italy. Here we would offer the product to the distribution network, which is already working in the most populated areas and with greater market opportunities. Opening of sales channels in UE and out of UE.
b) Increase of activities connected to the farm sale-point and the creation of events dedicated to the ham “Saint Marcel”. This is part of a long-term plan that sees the commitment of the company, in making the image of health and well-being, which the high mountain makes people think to, more and more consistent with the territory.

The synergy of the two lines of commitment is definitive because they result to be propaedeutic to the other and vice versa. In facts, due to the fact that the principal source of tourism of the Valley came from the Northwestern part of Italy, the sensorial experience in the sale point became essential for the sales in the cities of the “pianura padana”. 

The project of expanding sales began by the restyling of the ham's image. Today it is represented by a ham with an hood of jute with the notice “Saint Marcel” (which makes the product easy to be recognize), a black edged in gold brand for the 18 months seasoned (green for the 24 months) and a wood medal, that has the company logo. The view of the product conveys the authenticity of a ham handmade, rustic but particularly cared, the result of nature, tradition and strictly related to the territory. This image emphasizes a strong message of union between the product and the territory, also bringing to mind the “rascard” of Aosta Valley. In the foreground we can find the mountains' herbs and in the background the warmth of wood dried by the time and by a dry climate.

The decision of taking this product also in the international market was taken after a conscious realization of the quality of the product. This is also confirmed by three simple considerations:
a) “Saint Marcel” is a product entirely homemade
b) “Saint Marcel” has valid rates placement, in line with the competitors and stay competitive in the specific market of niche products.
c) “Saint Marcel” is different, the aromatic herbs give a special taste and smell, making it easily recognizable above all the other hams.

Obviously, the above considerations have been tested in order to assess their validity. In order to do this, we have identified two test areas in Italy in which we have cooperate with some specialists. As a result, we obtained an interesting product development: we proved that the “Saint Marcel” is a ham with enormous potential, welcomed in the market and of important commercial interest. In 2012, a fundamental and strategic step for the growth of the product was the birth of “La Via del Prosciutto Saint Marcel” (the Way of ham Saint Marcel) and its “Merenderie”:"Tagliato e Mangiato", a phenomenon increasingly expanding nationally and internationally.

2016 page 0012014 saw the birth of Saint Marcel 24 months, a corporate pride. In 2015 was born the first festival of the Saint Marcel Ham (“ProsciuttiAmo” 19th, 20th and 21st June) an important opportunity that saw the participation of over than 6.000 people on the “Via del Prosciutto” (the Way of ham Saint Marcel), giving to it even more visibility consolidating the Saint Marcel in the elite of Italian Prosciutto Crudo. The second edition of “ProsciuttiAmo” will be inaugurated the third weekend of June 2016.

 

 

 

 

 

 

The above slogan is part of a development plan, which has as goal, over the next three years, the achievement of 16,000 units sold per year. 

 

 

“Saint Marcel”, the original with mountain herbs !!!

volantino

The culture of the Ham

Technical datas
The original with mountain herbs...
Finger Food
Why Saint Marcel?
Saint Marcel
Seasoning

Join us at...

Zona Industriale 12
11020 Saint Marcel
Valle d'Aosta
Italy
Tel. 0165.768919
Fax. 0165.768739


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Opening hours

Monday - Friday
8.00 | 18.00 

Saturday and Sunday
10.00 | 19.00 

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