Cured Italian Meats

Our range of cured italian meats includes some of the best known among Italian’s cured meats, like Parma ham, culatello di Zibello, coppa and pancetta. We are particularly oriented to products of Parma, which is our city, but we can offer also very popular delicatessen products of Emilia Romagna and other regions of northern Italy

Parma ham whole leg

PARMA HAM WHOLE LEG

Cured Parma ham whole leg made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

 

Weight 9 kg
Minimum 12 months curing time
TMC 24 months

Parma ham boneless hand-tied

PARMA HAM BONELESS HAND-TIED

Cured Parma ham boneless hand-tied made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

 

Weight 7 kg
Minimum 12 months curing time
TMC 6 months

Parma ham boneless

PARMA HAM BONELESS

Cured Parma ham boneless pressed made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

 

Weight 7 kg
Minimum 12 months curing time
TMC 6 months

Parma ham half leg

PARMA HAM HALF LEG

Cured Parma ham half leg made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

 

Weight 3.5 kg
Minimum 12 months curing time
TMC 6 months

Felino Salami classic

FELINO SALAMI

Felino salami Pgi

Our Felino salami Pgi is made with pork meat of first choice, coming from national Italian slaughterhouses with EU permission. Minced (6-8 mm), put into natural casing and then seasoned. Cylincrical in aspect, with one end larger than the other . The external colour is white and grey, lightly powdered. The lean part of Felino salami Pgi is ruby red, the fatty part is white. Ageing with care, giving the product a delicate aroma

 

Weight 0.7/0.8 kg
Minimum 45 days curing time
TMC 8 months

FELINO SALAMI skinned

FELINO SALAMI PIECE

Felino salami Pgi

Our Felino salami Pgi is made with pork meat of first choice, coming from national Italian slaughterhouses with EU permission. Minced (6-8 mm), put into natural casing and then seasoned. Cylincrical in aspect, with one end larger than the other . The external colour is white and grey, lightly powdered. The lean part of Felino salami Pgi is ruby red, the fatty part is white. Ageing with care, giving the product a delicate aroma

 

Weight 0.25/0.3 kg
Minimum 45 days curing time
TMC 3 months

rolled Pancetta piacentina

ROLLED PANCETTA

Carne italiana

Rolled pancetta is obtained from selected italian pork for weight and quality. Thanks to its processing, that brings the fatty part to the outside and the long maturation (at least 5/6 months), it becomes tender and achieves a very delicate taste. In fact, once trimmed, pancetta pass to the dry salting process with salt and spices manually made in different steps, alternate with some breaking time for 2 weeks, according to the traditional recipients. Eliminated the pork rind, pancetta piacentina is rolled and tied, assuming an unique aspect, smart and well appreciated. Its savory sweet flavor is delightful in dishes or even on its own

 

Weight 4/8 kg
Minimum 3 months curing time
TMC 12 months

coppa piacentina

COPPA

Carne italiana

Coppa is one of the most famous salami of Emilia Romagna region. It is renowned for its fragrances with a good percentage of fat which makes coppa very sweet. Coppa meat is taken from the neck of pig, its special flavour is the result of a correct aging with salt and spices like cinnamon and clove. Salting process is handmade and tying is made traditionally with strings. The meat is aged between six months to a year and can be found stuffed into a pork casing or beef intestine. It’s ideal to taste combined with our traditional “gnocco fritto”

 

Weight 1.8/2 kg
Minimum 4 months curing time
TMC 12 months

Culatello di Zibello Dop

CULATELLO DI ZIBELLO PDO

The Culatello was born in the flatland near the big Po river, where winter are cold and foggy, and the summer, hot and sunny. This particular climate is essential in the aging process of the Culatello. The Culatello takes part of the official list of typical Italian products with the certification PDO. Production area of Culatello includes the countries of Busseto, Polesine, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno. The right alternation of wet and dry periods allows the slow maturation of the meats, during which they develop the unmistakable aromas and flavors that have made famous in the world the Culatello di Zibello. The Culatello is one of the Slow Food presidia and is considered worldwide the king of Salumi. It consists of the anatomical part of the beam rear crural muscles and inner thigh of the pig, properly trimmed at the surface until you get the classic “pear” shape. In the salting mix are present: salt, pepper whole and/or pieces and garlic, can also be used dry white wine, sodium nitrate and/or potassium in strict compliance with the terms of the law

 

Weight 4 kg
Minimum 10 months curing time
TMC 24 months

Culatta

CULATTA – CULATELLO WITH RIND

Carne italiana

Culatta, also known as “Culatello with rind” is one of the most delicious emilia cured meats. It is obtained from the best part of heavy italian pork that is prepared according to the old tradition. Seasoning, at least for one year, has a special relevance and it is made in fresh and humid cellars. Weather and climate condition, fixed air and moisture typical of our region allow the slow maturation of the product and the acquisition of a unique flavor. This product shows a part of pork rind on its back and this is the reason of the unique sweetness of this product

 

Weight 5/6 kg
Minimum 12 months curing time
TMC 24 months

HAM SALAMI

HAM SALAMI

Carne italiana

We use only italian meat from pig’s haunches for this wonderful harmony of taste. The quality of raw materials gives it a sweet but lingering persistent taste. Its taste is savoury but light. It contains only 15% of fat (50% less than a Milano Salami). The shape we obtain allows for a big slice, perfect to be rolled or served in a dish, like a slice of ham. It is also good in a tasty sandwich or sliced in starters. New from today it is also available in our line “Antibiotic free” range

 

Weight 3.3 kg
Minimum 40 days curing time
TMC 8 months

cured mariola

CURED MARIOLA SALAMI

Carne italiana

A traditional Salami of Emilia Romagna. It is produced with noble cuts of Italian meat with a long persistent and immutable history. The excellence of this product is obtained from the careful aging reserved for selected Italian coarse-grained meat, combined with garlic and pepper.

 

Weight 1.8/2 kg
Minimum 45 days curing time
TMC 8 months

beef salami

BEEF SALAMI

Carne italiana

Made only with the best cuts of Italian beef meat, a naturally lean meat. Its characteristic flavour is aromatic, spicy, fresh but delicate. It contains only 3% of fats. We propose our beef salami in a large and regular shape, gently pressed to ensure an easy cut.
In thin slices, dressed with olive oil and lemon or served in a sandwich it ensures a pleasant and light meal

 

Weight 3.5 kg
Minimum 1 month curing time
TMC 4 months