POD Coppa Piacentina half

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.

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.

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.

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...

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.

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.

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

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.

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.

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.

Half PDO Culatello di Zibello. Savor the King of cold cuts selected and guaranteed by the Consortium of Culatello di Zibello. Try some genuine Culatello matured in the cellars of the lower Parma area.

Fiocco di prosciutto is made with 100% Italian meat. Product without lactose and gluten.

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.

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.