A GROUP, A FAMILY, A BUSINESS. IT’S BECHÈR, SALUMI DI NATURA, SINCE 1955.

A story spanning more than 60 years. It all begun in Venice when Angelo Bonazza first run his small company. Today Angelo’s entrepreneurial dream has become a reality: the Bonazza Group, managed by his sons and daughters Simone, Silvia, Samuele and Sara, spreads the culture of excellence of fine food in Italy and in the world

1955:

Angelo Bonazza opens a small lab in Ca ’Noghera – Tessera (VE) where he treats meat and produces cold cuts.

1968:

The Bonazza SpA company is founded. The plant boasts a production site of 4200 square meters in Cà Noghera – Tessera (VE), not far from the Marco Polo airport.

2006:

Bonazza SpA takes over Bechèr salami factory in Ponzano Veneto (TV). At that time and still nowadays Bechèr owns two production plants which are dedicated to the production and the ageing of cured meats, but also treats raw material in order to obtain products by salting, cooking, roasting meats.

2013:

Acquisition of Unterberger, an historic company from Perarolo di Cadore (BL), specialized in the production of Speck del Cadore.

2016:

Start-up of the Bechèr House restaurant and the Grocery-Spaccio Bechèr in Ponzano Veneto (TV), adjacent to one of the two production sites of Bechèr’s company.

2017:

Acquisition of Salumificio Vicentino Srl of Malo (VI), which is part of the Consortium for the Protection of Soppressa Vicentina Dop.

4

brothers in the corporate group

2

generations of history and passion

50 €

million turnover

4

brothers in the corporate group

2

generations of history and passion

50 €

million turnover

BECHÈR SPA

“Widespread sales in Italy and Europe: United Kingdom, Germany, Portugal, Poland, Slovenia, Czech Republic, Denmark, Romania and Republic of Malta, but also in the Canadian market.“

BRAND NAMES

All the brands of our product range

BECHER

Bechèr SpA is the main company of Bonazza’s family, which is strong due to Simone Bonazza’s gastronomic and entrepreneurial experience rooted in the authentic Venetian tradition art of cured meat. In only a few years the brand has made of research and development its strongest point and has enriched its value so much that today it boasts 21,000 square meters of production units distributed in two factories

The headquarters of PONZANO VENETO in Via Povegliano (TV) is dedicated to the production and seasoning of sausages and products obtained by salting, including speck, cups and pancetta; while in Via Postumia, Ponzano Veneto, cooked and roasted products are produced.

BECHER HOUSE

Tavern and outlet Bechèr

A gourmand space, inaugurated in 2016 with an “industrial-vintage” looking, adjacent to the Bechèr SpA company building.
A meeting place that offers everything: not only a tavern but also a bakery, wine bar, cafe, where you can taste the products of Bonazza Group and the most significant recipes of the Venetian culinary tradition, revisited in modern key thanks to the chef’s creativity.

Becher House promotes taste and hospitality: it’s open from morning to evening and satisfies the needs of gourmand enthusiasts in a comfortable and refined environment.
Thanks to the well-stocked Spaccio Bechèr, it is also possible to buy all the products of Bonazza Group, as well as many other fresh and valuable wines, oils, beers, pasta, cheeses, sauces and vegetable creams labels.

BONAZZA

Since Angelo started the first workshop in 1955, the history of Bonazza Company has continued at full speed.

Today Bonazza is a company specialized in the production of frankfurters, which cover 60% of the whole production, roasts and speck.
Bonazza owns a 4200 square meter factory in Ca ’Noghera, Tessera, in the province of Venice.

Modern production technologies join the professionalism of the operators, giving to consumers a product authentically Italian, but that is inspired by the German tradition.

UNTERBERGER

In 2013 Bonazza’s family decided to acquire “Unterberger” due to its nice memories of Cadore’s delicatessens. The value of the Unterberger speck is the link with the territory of Belluno, enhanced by its Dolomites and tradition, ambassador of an area rich in quality and environmental beauty.

Originally from Tyrol, Unterberger’s family arrived in Tai di Cadore in 1931, where it transferred all its experience in speck processing, with the launch of a very first family butcher shop. In 1968 Giuseppe started the current production factory of 1500 square meters in Perarolo di Cadore.

SALUMIFICIO VICENTINO

Salumificio Vicentino Srl, the custodian of the most ancient tradition, stands out for the production of the authentic Soppressa Vicentina DOP, the queen of sausages and the first to obtain official recognition in Veneto from the European Union.

History and production are intimately linked to the city of Vicenza, whose climate and characteristics of the air determine its taste, aroma and typical aroma. It is estimated that the first production dates back to the 16th century.
Bonazza family respects the precise production regulations in order to guarantee the authenticity of the sausage: the jewel of the Venetian gastronomic tradition.

FACTORIES

The modern plant in Ponzano Veneto has implemented the production of the seasoned sector: twenty-five thousand square meters of production units in three factories in the provinces of Treviso and Belluno; it has 80 employees and 50 external collaborators.

Bechèr is proud of being a solid and avant-garde group, which has believed in tradition for over 50 years and nowadays invests in research and development.

 

The production areas are:

  • PONZANO VENETO, Via Povegliano, 46 (Treviso)
    14,000 square meters. In this plant the production and seasoning of sausages is settled, and so are products obtained by salting (speck, coppe, pancetta). Sales office is here located.
  • PONZANO VENETO, Via Postumia, 36 (Treviso)
    7,500 square meters. This plant is dedicated to the production of cooked and roasted meats. Administration and logistics office are here located.
  • PERAROLO DI CADORE (Belluno)
    5,000 square meters. In this plant the production and seasoning of Speck del Cadore is situated .

Over 25,000 mq

of production units

80

employees

40

external collaborators

Over 25,000 mq

of production units

80

employees

40

external collaborators