This is a small salami that is typical of the low part of Padana Plain; it’s produced with the meat obtained by the culatello’s processing. The accurate choice of the meat and of the ingredients, it’s an essential stage for a good result. The meat must be finely minced and the mixture put inside a […]
The Culatello di Zibello DOP is a deli product, shaped like a pear and obtained from the pig’s hamstring muscles. It’s only produced in Busseto, Polesine, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno, all towns or villages nearby Parma. Culatello’s production period goes from October to February: the meat is decorticated, defatted, bones removed […]
Obtained from the pig’s thighs of the races Large White, Landrace or Duroc the Prosciutto di Parma cut part is protected by a thin part of lard, seasoned with salt, pepper and eventually rice flour. Everything else is covered with the pig’s skin. Once it’s sliced, the ham presents an uniform colour, that it varies […]
Zampone Modena IGP is cured pork meat made as a shape of a pig‘s leg, included of distal phalanges and prepared stuffing the pig’s skin. When cutting it, the slice is thick and pinkish, with a homogeneous grain size. It’s quite similar to the cotechino and the only difference is mainly its shape and its […]
Salame Felino PDO is obtained from the adult pig and its meat is called “trito di banco” (minced meat from under the shoulder); the 70% is lean and the 30% is fat parts. It’s achieved by grinding and its mixture is made by a fine grain size, adding first salt, then a tiny bit of […]
This is a sort of salted cooked pork meat. Its name comes from the pigskin and pork rind; it changes its appellation depending on the aerea where it’s produced. It is prepared filling the bowel with striated muscles, pork rind and fat mixed with salt, pepper and other spices. Cotechino Modena IGP can be sold […]