Located within the Monti Sibillini National Park, our prosciutto plant in Preci is the first meat processing facility in Italy to be equipped with zero-impact production and energy systems.

The plant represents a unique integration of architecture and landscape, where environmental sustainability meets nature and the efficiency of technology. Its layout is designed on a human scale, with careful attention to ergonomics and workplace comfort—paired, for the first time in Italy, with the use of robotics in selected stages of meat processing.

Built entirely underground, the factory differs from conventional vertical industrial buildings by developing horizontally. This configuration reduces seismic vulnerability and enhances the integration between the built environment and the surrounding ecosystem. Large glazed façades optimize natural daylight, improving energy efficiency while positively impacting operator well-being and productivity. Water consumption is minimized through a system for collecting and storing rainwater, significantly reducing the use of potable water and wastewater output. The green roof not only blends with the surrounding landscape but also acts as a thermal regulator, limiting temperature fluctuations inside the building.

A next-generation processing plant—innovative in both architectural design and technology—harmoniously embedded in the Umbrian landscape with the same elegance once found in its most beautiful abbeys.