Borgo Salumi is Queensland’s oldest Italian-style smallgoods manufacturer.

The company started with the passion of my parents Ivo and Antonietta Borgo, under the name Borgo Smallgoods Co.  In 2014, I decided to change our name to truly reflect our history and culture to Borgo Salumi.  Salumi is what the Italians call smallgoods.

Now with my son, Anthony, our family has been in the Salumi world for three generations.  A lot of what we do honours over half a century of our family tradition - uncompromising quality at all times.  

What we do is take a product, which has been made for generations, but use modern techniques.  We have always made our salumi to look and taste like you would find in Italy.

I believe in never cutting corners and take great personal pride in our uncompromising high standard using traditional Italian techniques.

         Luigi Borgo

History

Where our story began…

From the serene countryside of Arsiero in Veneto, Italy, to the hustle and bustle of Melbourne, a young Ivo Borgo arrived on the shores of Australia in 1952. He arrived with the salami making techniques his father had passed on to him and plenty of Italian passion. And so the story begins…

Armed with his experience in a Melbourne smallgoods company, and the time-honoured salami making techniques, Ivo and his wife Antonietta opened their first butcher shop in Melbourne in 1958.

It wasn’t long before, the Borgo reputation for authentic Italian, high quality salami, had made its mark on the Melbourne streets and they were approached to form a partnership known as Lago Smallgoods Company.

Ivo could see the European migrant population begin to spill into Queensland and in 1965 the partnership came to an end. By moving to Brisbane the Borgo family decided to introduce a little of their own Italian magic to the growing Queensland population. In 1966 Ivo and Antonietta opened Queensland’s first ever Italian style smallgoods manufacturing plant, Borgo Smallgoods Company.

Keeping with family tradition, Ivo’s two sons Odino and Luigi entered the family business back in the late 1970s, with two of his daughters Diana and Sonia also joining the business in the 1990s.  It is now run by Luigi, who purchased the business from his parents in 2007 to continue the tradition.  Luigi now with his son, Anthony, makes it three generations.   <suggest we replace “in the business” with “in the operation”  or delete it so it readys “Anthony, officially marks … or makes it three generations>

Today Borgo Salumi has expanded its operation and manufactures a wide range of delectable Italian delicacies such as Prosciutto Borgo, Mortadella, Coppa, Pancetta, Oven Baked Hams, Italian Style Sausages, Pure Pork Sopressa and Salami.

A lot of what we do honours over half a century of our family tradition - uncompromising quality at all times.

What we do is take a product, which has been made for generations, but use modern techniques. We have always made our salumi to look and taste like you would find in Italy.