Benassi salami factory founded in 1960 produces excellent typical products that are masterpieces of Parma gastronomic tradition.

Benassi salami factory founded in 1960 produces excellent typical products that are masterpieces of Parma gastronomic tradition.

Since 1968 the Conti family produces Parma Ham with the constant desire to improve the product respecting the local tradition.

At the cured meats factory "La Perla" quality is the main requisite for the production of Prosciutto di Parma PDO and other typical local cured meats.

Production of Culatello di Zibello and other typical cold cuts of the Bassa Parmense, known all over the world as the Culatello of Zibello DOP, Fiocco di Culatello, Spalla cruda of Palasone, Coppa, Salame, Strolghino of Culatello.

On the mountains of the Parma Apennines close to Corniglio, in an environment where nature still orders the times of work and daily life, stands Ca' Mezzadri. Born with the purpose to safeguard and promote the Parma black pig.

Cav. Ilari Alberto company for several years has been organising guided tours of their salami factory, to teach how to select the real Salami from Felino and Prosciutto di Parma.

Casa Graziano is a family run factory associated to the Consortium of Parma Ham since 1976. The factory is located at the gates of the 100 laghi park, in the Unesco Biosphere Reserve of the Tosco Emiliano Appennines.

The passion of the Magnani family for the king of salumi "the Culatello," has turned from an ancient tradition in a delicious moment to share with those who love and appreciate the flavors and aromas of the past. Here tradition is an art that continues!