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Obtained by slow cooking the head (and everything that goes with it) of the pig. After about four hours of boiling, the meat is finely minced and seasoned with salt, garlic and pepper. Hand stuffed into viscous casings of different diameters.

For the production of this product it is necessary to follow a very specific procedure; the breeding of pigs for the production of fresh legs for the Parma Consortium takes place exclusively within approved plants, following a specific diet. The pig can be sent for slaughter only in the presence of specific requirements: it must be over 9 months old and weigh between 110 kg - 168 kg. The fresh leg (minimum 10 kg) rests for 24 hours in special cooling cells, then it can be trimmed, salted and put to rest for seasoning.Boneless Parma ham available whole or cut X2, X3 and X4.

Tighs worked in Langhirano but ageing in SAP in Pavullo after the first year of life. Average ageing of 18 or 22 months. National boned ham available as whole or cut X2, X3 and X4

Great research of the raw material: we are talking about lard over 5 cm tall that comes from heavy pigs at least of one year old. It had been dry-salted and seasoned (not in brine) for at least 4 months. It has a very sweet taste.Also available in vacuum-packed slices

This salami is obtained from the processing of the pig’s throat. Properly worked and trimmed, it is then salted and left to rest. Before the long ageing, it is garnished on the surface with garlic and pepper. The inner part is so sweet and fragrant while the superficial part is delectable.Also available in vacuum-packed slices

The bacon salting is realized in the same way as the one without rind. In the closing phase, the two parts of the rind are sewn together. The shape is maintained thanks to an effective binding with an elastic rope and with a traditional tanning based on fragrant spices designed by Fulgeri Cav Ugo in the 70s. Also available in vacuum-packed slices

Whole cut obtained from the belly of the pig. The bacon is put to rest in cells with salt and spices for at least 3 weeks after which it is wrapped with vegetable paper and tied with an elastic rope. The aging ranges from a minimum of 4 months up to a year for the larger ones .Also available in vacuum-packed slices

It has the same salting and curing of the previous one, but it differs in its smallest size and in its bandage in an elastic mesh.Also available in vacuum-packed slices.

Cured meat obtained by salting the coppa, a cut located between the pig's shoulders and head. While it is still fresh, it is left to rest in the cell for about 20 days; after this period it is ready to es-serve in natural gut and tied by hand. It remains in curing for at least 120 days. Also available in vacuum-packed slices.

Sliced sweet rolled bacon in convenient pouches.

Guanciale sliced in convenient pouches.

Salame Riserva Gentile sliced in convenient pouches

Same recipe as Pesto della Nonna but in an even more practical version, the 90 gr.

Finely ground seasoned guanciale ideal to be spread on croutons or inside tasty crescentine (tigelle).

Finely ground pork lard seasoned with fresh garlic and rosemary. It is very aromatic and it’s ideal for seasoning crescentine (tigelle) but also as a base for sauces. It is also excellent for baked potatoes.

Like our Lardo e Pancetta, Pesto della Nonna is composed of minced lard (without the bacon), seasoned with salt, rosemary and garlic. Ideal for seasoning crescentine (tigelle) but also for flavouring meat dishes, vegetables and baked potatoes!

Together with the lard, here we also find 40% of bacon ground together seasoned with garlic salt and fresh rosemary. It is a versatile product that reaches its highest peak in the filling of crescentine (tigelle).

Voglietta UBRIACA with the addition of Lambrusco DOCG wine. One of the latest additions to this line!

Voglietta al Cinghiale, Voglietta al Cervo and Voglietta al Capriolo

Voglietta with the addition of Aglio di Voghiera DOP. A delicate garlic that makes this cured meat refined without being aggressive. The production was carried out in agreement with the Consortium of Protection and authorized by the Ministry Agriculture and Forestry Policies.

Voglietta with the addition of black truffle ground.

A Voglietta that, because of its particular spiciness, will not be able to go unnoticed! Featuring with Habanero pepper, Scotch Bonnet, Trinidad and Scorpions moruga yel- low, it comes across as very spicy, but also rich in unique aromas.

Voglietta in which pepper has been removed and added hot pepper. Already from the appearance one can see the vocation spiciness of this product.

For the making of this Voglietta a particular cut of meat, called Etrusca, which tends to be fattier than other cuts. Because of this, the dough is much softer and the addition of seeds of fennel, coriander and allspice give unique scents and tastes.

Voglietta to which has been significantly reduced significantly salt, while for characterization were used special spices such as: ginger, cardamom and cinnamon.

Classic salt-and-pepper voglietta. Particularly sweet and delicate.

Small-sized passita sausage stuffed in a small diameter casing. it has an elegant velvety character.

Lean dough with fine grinding obtained from precious parts such as shoulder, ham and bacon. It has a delicate taste and an average ageing 30 days.

Salami montanaro characterized by a dough Riserva sausage in casing Milano type. The dough is medium, with 7 mm of margin and 100 mm of diameter.

Salame stagionato con Aglio in convenient 500gr vacuum-packed

Classic dough with medium-ground spicy with plenty of garlic. It stands out externally from the reserve thanks to its binding with a green twine.

Salame stagionato con Lardelli in convenient 500gr vacuum-packed

The dough of this salami is obtained by grinding only lean parts (shoulder chopping and ham) and then subsequently adding 10% lard cubes previously cut into a knife.

Salame stagionato Riserva in convenient 500gr vacuum-packed slices

Salami obtained from ground shoulder and bacon meat seasoned with a particular pepper and some spices. Stuffed in natural gentle casing, tied by hand and aged at least 60 days

Salame stagionato di Pavullo in convenient 500gr vacuum-packed slices

Salami produced with pork farmed in dairies located in the municipalities of our mountain. Seasoned with a mixture of selected spices. Bagged in gentle casing tied by hand with raw cotton twine. This salami, in addition to being gluten and lactose-free, is also free from preservatives.

Salame Nastro Rosso in convenient 500gr vacuum-packed slices

Salami produced with selected meats of Italian origin, chopped shoulder of ham and throat, lean dough, with a delicate taste, stuffed with natural casing gentle of pork and tied by hand. Seasoned with only spices, wine, gluten-free, lactose and artificial flavours. natural air seasoned