Mario Angiolo Mannori creates his company in 1950. The butcher, with the entrance of the children was a further development and to better manage customer is enlarged in 1970. The building is divided into two parts, on the one hand and from the Butcher’ other Salumificio. Over the years the plant has undergone numerous interventions that have led him to be a reference point in making products such as Mortadella di Prato, the Capocchia (Soprassata) and “tronchetti” always been the pride of Mannori company.
In January 1996, following the D.L.vo 537/92, the company is recognized as EEC settlement with the No. 9-1462 / L. Thanks to repeated structural renovations, for more professionalism in purchasing, and the vast experience gained in over 60 years of history, Mannori company boasts an extensive catalog of products typical of traditional charcuterie Prato and Tuscany in general.