Culatta

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

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.

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

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.

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.

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.

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.

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

From the trimming of the pork neck here is a salami for a light and flavorful appetizer. The seasoned coppa is still made as it once was: only pork and a pinch of spices. It is precisely the artisanal production and natural seasoning that make this product unique.

It is the masterpiece of Italian gastronomy. It is not for nothing that they call it the king of cured meats. Culatello is born between the winter fogs and the sultry summers of the Bassa Parmense. Only in this corner of land bathed by the Great River does the most noble part of the pig become Culatello.

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.

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.

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

A unique opportunity to taste, in the comfort of your own home, three different excellences of Antica Corte Pallavicina.

The famous Culatello, the coppa and the mariola salami.

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.

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