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Customisation of professional machines: La Felsinea's experience

Since 1933, the Bologna-based company has manufactured tools for all players in the meat processing sector. Chairman Luca Marzaro: “We translate and meet the needs of a constantly evolving and increasingly demanding market”.

When it comes to meat, the final product on sale on counters of butcher shops even before it reaches consumers' tables, is affected more than any other sector by the validity and effectiveness of the 'tools of the trade'. Meat slicers, mixers, sausage filling machines, sterilizers for knives and dispensers are all vital aspects in ensuring genuine and tasty results. Italian companies that build this type of professional machinery especially include La Felsinea that – since its foundation in 1933 in Bologna – has always been in the forefront of the market in terms of innovation and customer care.


The company is currently based just a few kilometres from Padua and its mission is still: customisation, in relation to the needs of customers, be they butchers, caterers, product managers in the meat chain or other sector professionals. Historically speaking, La Felsinea,” as Eurocarne Post heard from Chairman Luca Marzaro, “is renowned and recognized for its production of small and medium-sized meat processing machines. We have always offered the market top-quality products with superior features and functions – they are more ergonomic, easier to clean, more durable and easier to maintain”.

The pride of the company is precisely its Research and Development Office, where the needs of an ever-evolving market, increasingly professional and more demanding market are met quickly. “Our focus,” Marzaro continued, “is on their needs. This has seen us develop the most complete range of machines for meat processing that can be used in butchers' shops and supermarkets as well as laboratories and industrial processing centres. The range covers all types of machining, from cutting fresh and frozen meat as well as bones, to minced or chopped products, delicatessen meats, mixing, tenderizing and vacuum packaging, and even low temperature vacuum cooking”.

Growing professionalism of sector operators in recent years has offset the crisis affecting the entire agro-food market. “Although the situation is less euphoric than ten years ago,” the Chairman points out, “we see that there growing numbers of operators are achieving success by applying an approached based on quality, genuine, typical, special and high-demand produce who in turn prefer our products – they are not necessarily the cheapest to purchase but they are unquestionably durable and efficient”.

The Italian circuit is still the reference market. “Thanks to the current favourable exchange rate with the dollar, it has become quite natural to look at exports. Yet this is not always an easy road,” Marzaro concluded. “While the past decade has seen a great deal of talk about globalisation and open markets, since the 2008 crisis many countries have put up strong protectionist barriers, often hidden behind formal type-approvals or product certifications. More and more countries require specific recognition in order to pass through customs controls, thereby increasing costs and discouraging imports of foreign products. For us, the Italian market is still the reference as regards our presence and the type and quality of product required”.

La Felsinea

Source: Eurocarne Outlook

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