Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
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.
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The smell of a plate of Culatta always makes everyone agree.
Giannarelli's Guanciale di Colonnata is made by cutting the lean, fat-rich part of the cheek of a heavy Italian pig suitable for Parma and San Daniele hams.
It has a strong flavour, spicy and herbaceous aroma.
Ideal for sauces, especially amatriciana and carbonara or paired with shellfish.
Always and only made by hand without colorants or preservatives, Giannarelli Colonnata lard releases spicy and sweet aromas when cut;
It has a soft and compact texture, deep sweetness, and herbaceous reflections.
Lard, on a simple slice of bread, is pure goodness.
Culatta with rind in half, ready to slice. A great salami to be enjoyed a little at a time. The rind protects the salami throughout the curing process. The result is a sweeter flavor and a softer slice than traditional Culatello.
Whole deboned Culatta (rump) with rind, selected by us and ready to be sliced. A big cold cut which you can savor piece by piece, over time. The rind protects the cold cut during the maturing process, resulting in a sweeter taste and softer slice.
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