Culatello

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.

San Secondo Spalla Cotta is the typical specialty of the Parma province, renowned for its tradition of delicious, rich-tasting and genuine cold cuts. Serve it hot or cold, on its own or with torta fritta. Soft, aromatic, delicious, perfect for those starters. Buy a portion of Spalla Cotta, vacuum-packed and ready to be sliced.

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.

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.

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

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.

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

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

A time-honoured and prestigious brand from Bologna that has made Mortadella the flagship of its productions. A recipe deeply rooted in tradition, simple and using high quality cuts.

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

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.

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.

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.

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.

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.