Obtained from the lean part of the rear thighs of the pig, the ham Fiocchetto is a cold cut with a sweet and delicate taste. The thighs of the heavy pigs are the same that are used for the production of the Parma ham, after the first cut made by the artisans to obtain the [...]

Spalla Cotta is a very acient product. Back in the Middle Ages it was already well-known and appreciated as a delicious and original salami, just as it is written on a parchment that was drawn up in San Secondo, dating back to 1170. Even today, only the sound of its name makes your mouth happy. [...]

There is no salami cutting board not paying tribute to the “prince of salami”: Salame Felino. Its name comes from the town where it was born, in the province of Parma and where an entire museum is dedicated to it in the Castle of Felino. Its origins go back to the past: centuries of work [...]

Sweet, well-balanced, appealing, attractive, irresistible, delicate, Prosciutto di Parma is one of the masterpieces of the art of charcuterie. The inimitable climatic and environmental conditions of our hills, combined with the skilled art of master butchers that is handed down from one generation to another, make Prosciutto di Parma a unique product with a scent [...]

Culatello di Zibello is a typical product of the “Bassa Parmense”, a strip of lowland located along the Po River and characterized by long, cold and foggy winters, and very hot summers. Culatello di Zibello is made from the back of the pork's leg, a good balance of fat and muscle, classicly pear shaped, with [...]

Coppa di Parma was born as an exclusively homemade product, but its production has expanded in time, and it has now reached the industrial manufacturing. The history of the Coppa di Parma began a long time ago, in the late 17th century, when references to its early denominations such as “bondiola”, “salame investito” or “insaccato” [...]