Business strategies of cured meats enterprises: Gastronomic tradition and market competitiveness
Year: 2025
Type: article
Abstract: This study examines the economic performance and strategic positioning of Sicilian salami firms specializing in the production of Salame Sant’Angelo PGI, a traditional gastronomic product. Using data collected from eight salami firms between 2015 and 2023, we analyze annual production volumes to distinguish between firms with above-average and below-average production. High-production firms capitalize on economies of scale through technological advancements and strategic market positioning, while low-production firms emphasize artisanal craftsmanship and product differentiation. These findings underscore the necessity of tailored economic strategies that preserve cultural heritage while fostering competitiveness. The study bridges quantitative analysis with traditional production practices to enhance the sustainability and market potential of Sicilian salami firms.
Source: Food and Humanity
Authors: Federico Modica, Caterina Sciortino, Filippo Sgroi, Antonino Nazareno Virga, Aldo Migliazzo, Anna Maria Sutera, Giusi Giamporcaro
Institutions: University of Palermo, Regione Siciliana, University of Messina
Language: English
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $2,990
OpenAlex ID: W4409422690