Colonnata bacon

Strolghino is a small, lean, slightly seasoned salami, very rich in flavor. From the trimming of Culatello, here is a tasty idea for your appetizers. Choose the Strolghino guaranteed by Silvano Romani. The 250 g format is vacuum-packed and ready to slice.

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)

Salame Felino PGI is the most delicious cold cut from the Parma Hills. A controlled production chain, PGI certified, all the goodness of traditional pork butchery. The 600 g format is the perfect choice for a snack or delicious starter.

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.

A food specialty that has its roots in the oldest Po Valley tradition, Mantova ciccioli are a cheerful and tasty snack.

Salame di Felino is the most delicious cold cut from the Parma Hills. A controlled production chain, PGI certified, all the goodness of traditional pork butchery. The 900 g format is the perfect choice for a snack or delicious starter.

Fiocco, otherwise known as Fiocchetto, is the typical cured meet product from Bassa Parmense (lit. Po river area in the outskirts of Parma). The cut comes from the lower part of the pork haunch. Smaller and leaner than Culatello, it is the perfect choice for those who wish a mild and light starter.

PGI Coppa di Parma is distinguished by its soft texture, mild tastiness and delicate scent for full enjoyment of the typical pork meat taste.

Produced in a small strip of land to the right of the big river, between the cities of Parma, Piacenza, and Cremona, through the skillful use of the unbeatable climate, mariola salami turns out to be very different from all the others. In fact, even though the curing process is always the same, its flavor actually has something unique, either because of the casings in which it is stuffed, which are large and keep it soft for longer, or because of the irregular grinding. The result is a mixture that tends, with prolonged aging, to remain soft and melt in the mouth with a sweet taste and an unforgettable aroma.

4 artisanal sausages from Val di Fiemme, first choice pork, delicate flavour, skinless

PGI Parma Coppa ready to slice half. Made exclusively from 100% Italian pork, for a certified PGI product. The vacuum-packed 900 g format is ready to be sliced. Don't miss out...

PDO Coppa Piacentina  ready cut in half approx. 900 g. PDO Coppa Piacentina, as per production specifications, comes from pigs born, raised and slaughtered in Emilia Romagna and Lombardy (Italy). Product without lactose and without gluten.

Gran Riserva salame is a production of excellence, made with meat from heavy Italian pigs and a few other ingredients. After a slow seasoning, of at least 90 days, at the moment of cutting, from the slice "that makes the drop" a unique scent and aroma will be released, which will conquer you.

2 artisanal sausages from Val di Fiemme, top quality pork meat lightly seasoned with garlic.

Fiocco, otherwise known as Fiocchetto, is the typical cured meet product from Bassa Parmense (lit. Po river area in the outskirts of Parma). The cut comes from the lower part of the pork haunch. Smaller and leaner than Culatello, it is the perfect choice for those who wish a mild and light starter.

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.