The Certifications

The Cells

The factory covers more than 2000 square meters, all the production is carried out respecting the hygienic/sanitary conditions that foresees the regulation CE 853/04, using the best selected and certified fresh meat. The culture and history of a people are also told by its food traditions.

All this is part of us and our products. You don’t believe it now, but you will see it too.

Simonetta Coccia – Coccia Sesto srl

The Slow Food Presidium

They are Slow Food communities that work every day to save native breeds, vegetable and fruit varieties, breads, cheeses, cured meats, traditional sweets from extinction… They are committed to handing down production techniques and crafts. They take care of the environment. They promote landscapes, territories and cultures.

Around 600 Presidia involve farmers, artisans, shepherds, fishers and winemakers from 70 countries.

La Susianella Viterbese

It is a traditional sausage, typical of the city of Viterbo, whose production was historically linked only to the winter months, from November to March, while today the very few artisans who continue the production are able to offer it in other periods of the year. Based on a recipe that dates back to the Etruscan civilization, it found its fame between the 11th and 15th centuries, when the processing of offal became widespread. It derives from the processing of heart, liver, pancreas, bacon, jowl and other meat trimmings from pigs that reach a weight of 130-160 kg. The meat is minced not too finely and seasoned with salt, pepper, chilli pepper, wild fennel and other variable spices; the mixture is then stuffed into natural pork gut, tied by hand. The shape is the traditional horseshoe or doughnut shape, the dimensions vary from 30 to 50 cm in length with a weight that varies between 300 and 500 grams depending on the seasoning. After a short drying period, the susianelle are transferred to a cool, dry place where they are left to mature for a minimum of 20 days and up to six months. When cut, the colour of the cheese varies according to how it has been matured, from dark pink if it has not been matured long enough to brown if it has been matured for a long time. The scents on the nose are intense and range from those typical of liver and wild fennel, in the first stage of maturation, to complex notes of chocolate and undergrowth, with a slightly spicy aftertaste. At the end of the seasoning cycle the salami reaches an optimal compactness but it is not recommended to keep it longer, both for the blood component and for the already very strong taste.

Living in an area rich in history and culture, monuments and traditions, landscapes and environmental values that are still uncontaminated, it is natural to strive to transfer these immediately perceivable and enjoyable values to the quality products and services of one’s own territory. The Collective Mark “Tuscia Viterbese” is the instrument that can allow this transfer, as it is capable of enclosing all of these values in a single symbol and a single slogan. The idea of the Collective Mark, generated by the Chamber of Commerce of Viterbo, was welcomed and shared by the University of Tuscia, the Province of Viterbo and all the trade associations and professional orders, in particular those of Engineers and Agronomists and Foresters. It is now common knowledge that the brand, in its graphic representation, is perfectly suited to our history and culture, so much so that it can become a symbol of our territory, that is of Tuscia Viterbese.

ISO 22000

The ISO 22000 standard “Food safety management systems – Requirements” is the voluntary international standard for the certification of Food Safety Management Systems (FMS). The technical standard is a global, public, system standard. In particular, it is worth noting that the recent consistent technical specification ISO/TS 22002-4, constitutes the body of standards specifically dedicated to the preparation and certification of food safety management systems in the field of materials in contact with food/food packaging.

Key Points

  • interactive communication, between the company concerned and the different actors upstream and downstream of the supply chain;
  • the business management system;
  • the HACCP methodology, applied in accordance with the technical specifications for the application sectors;
  • management of hygienic safety hazards through specific operational control procedures.


  • clear and concrete objective of the management model: food safety and not quality in the broad sense;
  • full compatibility and integrability with other management models;
  • integration of the hazard analysis and management method into the management system;
  • Satisfaction of all interested parties: authorities in charge of controlling legal requirements, consumer, commercial intermediaries, other food companies.

Registration with FDA is the first step in exporting products to the U.S.

Registrazione e numero FDA


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