It may be the dry and delicate air of our hills. It may be the genuineness of our raw materials. It may be the passion we put into carrying on our traditions. Parma is all of this. And that is why only excellent cured meats are made here.
Try the Culatello di Zibello PDO: obtained from the most noble part of the pig, it is the king of cured meats. Refined in the ancient cellars of the Bassa Parmense, between the mists of winter and the long sultry summers, at the first cut it releases a scent that will conquer you. Taste the Salame Felino PGI, handmade among the first hills of Parma. And what about the Spalla Cotta di San Secondo, cut a little thick and irregular, sublime if accompanied by a good glass of Fortana. We choose our cured meats only from certified and guaranteed local producers.