The Istituto Valorizzazione Salumi Italiani is a voluntary and non-profit Consortium, that was established in 1985 to meet the growing requests made by consumers for more information while also aiming at enhancing the image of Italian processed meat Products, by promoting this gastronomic heritage, a one, and only, of its kind in the world.

The Istituto Valorizzazione Salumi Italiani circulates knowledge of the productive, nutritional and cultural aspects of charcuterie products both in Italy and abroad.
In the Italian territory – besides communication initiatives addressed to mass media, medical doctors and consumers, the Istituto has promoted market and technical surveys, product analyses and publishing activities.
On foreign markets, programmes have been developed to disperse knowledge and to promote Italian processed meat Products in Germany, France, Sweden, Great Britain, Brazil, Argentina, Japan and the United States.

Since its establishment, the Istituto Valorizzazione Salumi Italiani has been co-operating with a series of important bodies and institutions in Italy and throughout the world.
In Italy, in particular, it co-operates with the National Research Institute for Food and Nutrition (I.N.R.AN., previously called I.N.N.), the Italian Association for Clinical Dietetics and Nutrition (A.D.I.) and the Higher Institute for Health (I.S.S.), for initiatives aimed at conveying correct medical and scientific information on food safety issues and on the nutritional value of charcuterie products.
Together with the competent Ministries – Ministry of Productive Activities (formerly, Ministry of Foreign Trade), Ministry of Agricultural and Forest Policies – and with the Regional Authorities as well as the Italian Trade Commission (I.C.E.), it manages worldwide programmes that support the traditional “Made-in-Italy” agri-food heritage.
Furthermore, it has developed an effective collaboration with numerous Specialised Institutes, amongst which is the Experimental Institute for the Food Preserve Industry (Stazione Sperimentale per l’Industria delle Conserve Alimentari) in Parma.