A unique opportunity to taste, in the comfort of your own home, three different excellences of Antica Corte Pallavicina.

The famous Culatello, the coppa and the mariola salami.

This trio of typical Parma cured meats is a convenient package that everyone can agree on: those who love the sweet taste of ham, the more flavourful taste of coppa, and those who love the spicy taste of salame.  Excellent as a mixed appetizer or as a second course, to accompany artisanal garnish and Parmigiano Reggiano DOP.

The high quality cooked ham stands out from the others for the excellence of the selected raw materials and the use of rigorous industrial manufacturing processes. Fragrant and soft, it is an extremely versatile cured meat, suitable for a snack, a light second course or to make a fragrant sandwich for a snack.

Bresaola di punta d'anca is a highly selected product, obtained from the most prized cut of the bovine thigh with careful processing and a short maturation.

Smoked and aged in the fresh mountain air. Produced according to ancient recipes. Sliced and ideal for any tasty occasion!

Rolled Pancetta. Ideal to accompany bread croutons or fried polenta, for a tasty appetizer or as a secret touch in the kitchen.

From the trimming of the pork neck here is a salami for a light and flavorful appetizer. The seasoned coppa is still made as it once was: only pork and a pinch of spices. It is precisely the artisanal production and natural seasoning that make this product unique.

The smell of a plate of Culatta always makes everyone agree.

It is the masterpiece of Italian gastronomy. It is not for nothing that they call it the king of cured meats. Culatello is born between the winter fogs and the sultry summers of the Bassa Parmense. Only in this corner of land bathed by the Great River does the most noble part of the pig become Culatello.

No one can resist its sweetness! 100% Italian meat with a minimum seasoning of 24 months.

Three different seasonings:

18 to 21 months

24 to 28 months

from 36 to 40 months

Each seasoning is sliced individually in a tray in a modified atmosphere. Each package contains 50 g of product (150 g total)