Consorzio Affumicatori Maestri Italiani presents its new leadership with Antonio Mancuso as president

Consorzio Affumicatori Maestri Italiani (Cami) announced its leadership following the elections, with the presidency entrusted to Antonio Mancuso, president of Mancuso Group, while Riccardo Massetti, business executive at Sqs Network, was appointed vice-president and director.

Cami works to preserve and enhance the production of smoked fish products in Italy and to help consumers recognise the quality of products made by member companies. The Cami mark certifies compliance with precise requirements: processing carried out in Italy; dry salting without brine injection; traceability of the raw material; clear information on the label, including the origin; compliance with food safety regulations; and annual audits conducted by a third-party body.

Dry salting is a more complex and costly artisanal process than brine injection. It makes it possible to enhance the product's characteristics and reduce the amount of salt used. Microbiological safety is pursued through compliance with regulations and checks throughout the production process.

In 2024 the member companies carried out 11.971 microbiological analyses in production environments and 7.969 analyses to detect Listeria on finished products. In the same year, 24 official inspections were recorded at the companies, along with 70 official microbiological checks on finished products.

"The Cami mark is a point of reference for those looking for a product processed in Italy according to clear, verifiable criteria. Dry salting requires greater commitment, but makes it possible to enhance the raw material and limit the use of salt. Quality, safety and transparency are at the heart of the Consortium's work," declares Cami president, Antonio Mancuso.

This article was translated from the original Italian version with the assistance of artificial intelligence. In case of discrepancies, please refer to the original Italian version.