Travaglini SPA: Over Sixty Years For Meat Industry

Since 1950 we have been the market leader in smoking, fermenting and drying systems for meat industry. Our business is to design and build the following equipment:• Fermenting, smoking and aging of salami;• Salting, curing, drying and aging of raw hams;• Salting, drying, and smoking of fish products;• Maturing, drying and conditioning for cheese products;•