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Cured meats from Parma

Cured meats from Parma
There is 1 product.

Subcategories

  • Prosciutto di Parma

    Prosciutto Crudo di Parma is completely natural and it is one of the most well-known product of the Made in Italy, known world-wide. It is produced only in the hills close to Parma and is a Protected Designation of Origin product (PDO).

  • Salame di Felino

    This is a product of a very good quality and it is considered one of the most famous in the area for its semplicity. In the parmesan tradition, it is nice to offer a good cut of salami with a good glass of Lambrusco.

  • Fiocchetto di Prosciutto

    Fiocchetto comes from the lighter part of the rear thigh of the pork after removing Culatello. The manufacturing is carried out manually by the pork butchers that, after removing the Fiocchetto, leave it in the pickle for at least 6 months of rest.

  • Culatello di Zibello

    Culatello di Zibello is produced in the area of Parma accross the Po river where the weather (characterised by harsh and foggy winter and sweaty summer) is essential for the aging. In this way the final product receives unique scents and flavours that made Culatello ‘The King of the flatland near the Po river’ as well as ‘The King of the cold cuts’.

  • Coppa di Parma

    Queen of the ancient country cellars, Coppa di Parma has a delicate flavour, an intense fragrance and it is soft to the taste. With a good balance of fat and low-fat meats, it has a uniform colour, red in the low-fat part and pink in the fat one. It is an I.G.P. product – Protected Geographical Indication – and it is very famous as one of the parmesan cold cuts.