KANSAS CITY, MO. — Volpi Foods is celebrating its 120th anniversary in 2022.
This specialty meat processor is a longtime staple of the Hill neighborhood in St. Louis, but it has grown immensely in the last few decades.
The company operates five production facilities to manufacture its Italian cured meats using time, experience and technology.
In this episode of the MEAT+POULTRY podcast, Lorenza Pasetti, the third-generation chief executive officer of Volpi, shared how the company continues to stick to its roots while also embracing new technology in its four processing plants that address packaging waste, management and food safety.
Pasetti went through the history of Volpi and how she feels like a steward for this generation of the business. She also explains the advantages of being in the middle of the country when the business has grown into national distribution.
Later in the conversation, Pasetti paints a picture of its original retail store that dates back to the early 1900s.
For more details on the Volpi business, check out the 2019 MEAT+POULTRYprofile of Pasetti and the specialty meat operation.