Top 13 Local Meat Products
in the Province of Parma

Salumi Antica Corte Pallavicina is a renowned Italian producer of salami, with a deep tradition that dates back over 150 years. The production of salami is based on the use of traditional methods from the Bassa Parmense region – an area known for its rich culinary heritage. The production of salami began with the Spigaroli family in the 19th century, who started making meat products in the Parma region. Antica Corte Pallavicina is part of this rich tradition, and its name comes from an old estate that has been in the Spigaroli family since 1937. The Spigaroli family has dedicated itself to preserving traditional methods used to produce Culatello, one of the most prestigious salamis in Italy, along with other products like Fiocchi and Coppe. These salamis are recognized for their distinctive flavor, achieved through the use of special pigs such as Cinta Senese and Nero di Parma.Expand

Antica Ardenga is a small family-owned company located in Diolo di Soragna, in the Emilia-Romagna region of Italy, specializing in the production of traditional Italian cured meats. Their production is based on preserving traditional methods, including hand-salting and tying the meat, as well as drying in naturally ventilated rooms. Antica Ardenga produces delicacies such as spalla cruda, various types of salami, and ready-to-eat dishes. Since December 2021, Antica Ardenga has been part of Gruppo Villani. While it is now part of Gruppo Villani, Antica Ardenga still maintains its unique identity, focusing on the traditional production of cured meats, while Gruppo Villani, as a larger entity, allows for wider distribution and access to global markets, bringing innovations and expanding its product portfolio.Expand

Cavalier Umberto Boschi is a renowned Italian producer of cured meats based in Felino, in the Parma region. The family tradition began in 1922 when Umberto Boschi, with the help of his wife Rosa, founded the company, which is now in the hands of the fourth generation of the family. The company is best known for its Salame Felino IGP, a traditional sausage that has become their trademark. The company prides itself on a controlled supply chain and its commitment to maintaining high-quality standards at every stage of production, from raw material selection to the final product.Expand

Pio Tosini is a renowned Italian company specializing in the production of high-quality Prosciutto di Parma. Founded in the early 20th century by Ferrante Tosini, the company is based in Langhirano, near Parma, a region celebrated for its rich tradition in ham curing. After Ferrante's untimely passing in the late 1920s, his son Pio Tosini took over the business, expanding its operations and focusing exclusively on prosciutto production. Under Pio's leadership, the company became a pioneer in ham curing in Langhirano and was among the first to export prosciutto to neighboring countries like Switzerland and France. Today, Pio Tosini continues to uphold traditional methods in crafting their prosciutto. They source pork legs from a select group of trusted suppliers and hand-salt each piece using premium sea salt from Trapani or Margherita di Savoia. The hams are then aged in traditional curing rooms, where natural breezes from the Apennines gently enhance the meat's flavor over time. This meticulous process results in prosciutto of exceptional quality, characterized by a perfect balance of flavors that reflect the artisanship and dedication of the Tosini family. Expand

S.Ilario Prosciutti is a family-owned company based in Lesignano de' Bagni, in the province of Parma, Italy. Founded over 60 years ago by Piero Montaldi, the company is dedicated to producing high-quality prosciutto using traditional methods that combine artisanal craftsmanship and meticulous selection of raw materials. With an annual production of around 65,000 hams, S.Ilario consistently maintains exceptional quality in its products. S.Ilario is committed to sustainability, utilizing renewable energy sources and implementing measures to reduce environmental impact. Their prosciutto is renowned for its extraordinary tenderness and delicate flavor, making it a favorite among gourmets and top chefs worldwide.Expand

Salumificio Squisito is a small family-run business located in Soragna, in the heart of Italian gastronomy, in the Parma region, which is renowned for its high-quality cured meats. It was founded by master butcher Angelo Capasso, who turned his passion for the meat industry and deep respect for the tradition of meat processing into a successful family business. Angelo dedicated his work to preserving ancient production techniques passed down through generations, creating a product that reflects authentic Italian flavor. At Salumificio Squisito, every part of the pig is processed by hand, with great respect for nature and the art of butchery. Through careful selection of the finest raw materials and the application of traditional processing methods, such as aging in stone cellars, all products are created with a strong emphasis on quality and natural fermentation. These techniques allow for a relatively slow aging process, resulting in rich flavors and aromas that are specific to the region, reflecting the unique microclimate and the abundance of the territory.Expand

Salumificio La Perla is a renowned producer of high-quality traditional meat products from Italy, based in the Emilia-Romagna region, celebrated for its gastronomic specialties. They specialize in crafting traditional Italian cured meats, including prosciutto, salami, pancetta, and other delicacies. Their philosophy is rooted in preserving authenticity and tradition in production, using carefully selected raw materials and artisanal techniques passed down through generations. Salumificio La Perla places great emphasis on the aging process, ensuring superior quality and a distinctive taste in their products. In addition to traditional recipes, they are committed to sustainability and maintaining high hygiene standards, enabling them to meet the tastes and demands of modern consumers both domestically and internationally.Expand

Fratelli Galloni is a family-owned company based in Langhirano, in the province of Parma, dedicated to producing premium Prosciutto di Parma DOP since 1960. Their philosophy combines respect for tradition with a constant pursuit of excellence, relying on knowledge passed down through generations. Galloni carefully selects pork legs from trusted Italian farms, employing traditional processing methods to maintain the high quality of authentic Prosciutto di Parma. The production process involves hand salting by skilled artisans, minimal use of salt, and a long aging period in cellars with natural ventilation, resulting in a mild and balanced flavor recognized worldwide. The company is now led by the second and third generations of the Galloni family, who continue to nurture a passion for quality while introducing innovations in production processes. Fratelli Galloni has been repeatedly chosen to represent Italy in European projects aimed at improving quality, further demonstrating their commitment to excellence and sustainability.Expand

Bedogni Egidio S.P.A. is a family-owned company established in 1956 in Langhirano, in the heart of Italy's Parma region. It specializes in producing high-quality cured meats, particularly Prosciutto di Parma DOP, using traditional methods that combine craftsmanship and careful selection of raw materials. Their products mature in wooden cellars, which enhances their unique flavor and aroma. The company has earned recognition for its quality, including the "Gambero Rosso" award for the best Parma ham. In 2024, Bedogni Egidio S.P.A. became part of the Fratelli Beretta group, further strengthening its position in the market.Expand

Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and Duroc breed used in the production of this ham must also meet high quality standards, be bred in one of 10 northern and central Italian regions and fed a diet of grains, cereals and whey of Parmigiano Reggiano cheese, which contributes to the complex taste of the meat. Apart from the characteristic microclimate of the Parma region, which is ideal for the drying of prosciutto, a vital part of the curing process is salting. The expert Maestro Salatore (salt master) measures the minimum amount of sea salt required to preserve the meat. This respects the tradition of 'Cultura del Dolce' (the Culture of the Sweet), with the signature taste of Prosciutto perfectly balancing between salty and sweet. Parma ham spends three months hanging during the riposo or resting phase. To stop it from drying too quickly, around 7 months after the salting process the ham is smeared with sugna, a mixture of rice flour, salt, and pork fat. By strict regulations, Prosciutto di Parma must be matured for at least one year before it is given the Ducal Crown firebrand, and some are even cured for up to 3 years. The meat gradually becomes darker and harder, attaining its unique full-bodied flavor. For maximum enjoyment, Parma ham is sliced thin and served as an appetizer with focaccia or a warm piadina, some cheese and porcini mushrooms preserved in oil or wrapped around grissini and paired with a local sparkling wine like Lambrusco or Malvasia.Expand

Known as crème de la crème of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Parma nowadays made only with pigs raised in the regions of Emilia-Romagna and Lombardia. Culatello is tender, rich in flavor and has a refined, winey taste. It is one of the leaner forms of cured pork, cut from the best part of the whole fresh ham, and cured with a mixture of salt, pepper, garlic and dry white wine. Since it is stuffed in a natural casing, most often a pig's bladder, and tied with twine, Culatello is sometimes classified as a type of salami. However, this doesn't do it justice because as outstanding as most prosciutto hams can be, real Culatello di Zibello tastes even better and can cost up to three times as much! These delicious hams must age for at least 11 months, but they are best enjoyed between 14 and 18 months. To bring out the best of its flavor, Culatello needs to be soaked in dry white wine for a couple of days, after which the skin is removed and fat trimmed off. Once it has been sliced, the best way to conserve it is to coat it with olive oil or butter, wrap it in a linen towel and store it in a cold place.Expand

This cured pork sausage originates from Felino, a small town located in the province of Parma, where herds of pigs are raised and pastured in the wild, verdant ranges of the densely forested Baganza valley. Salame Felino has been produced for centuries, using only the best pork meat: carefully selected cuts from pig's shoulder, belly, and ham. The meat is coarsely ground and seasoned with salt and pepper, after which white wine and whole peppercorns are added to the mixture. Finally, the meat is stuffed into natural casings and Felino sausages are left to slowly mature in the favorable microclimate of the Parma area, acquiring their sweet flavor and a distinctively delicate aroma. As an essential part of just about any Italian cheese and cold cuts platter, salame Felino is sliced at an angle and typically served with torta fritta, a type of fried sourdough.Expand

Strolghino is a short-matured Italian salami hailing from the lower Parma region. The salami is typically made by combining finely ground lean pork with salt, pepper, and spices, and then stuffing the meat mixture into thin natural casings. This Italian delicacy has been traditionally prepared with the lean trimmings of the finest pork meat coming from pork legs used in the preparation of culatello and fiocchetto, both of which are highly prized cured meats originating in the Bassa Parmense area. The preparation traditionally takes place from October to February, and the salami is typically matured for only about 15 to 20 days, yielding a delicately-flavored and tender meat. Strolghino’s name derives from the Italian word strolga, meaning guess in the Parma dialect, referring to the fact that its flavor was believed to be predictive of the flavor of other, longer-matured cured meats.Expand

Spalla cotta is a type of salumi traditionally prepared in the low Parma region, including its place of origin, San Secondo, as well as Roccabianca, Pievottovielle, Fontanellato, and the province of Cremona. To prepare this specialty, a cut of pork shoulder with the coppa or cup attached to it is seasoned with salt and pepper, flavored with cinnamon, nutmeg, and garlic, encased within a pork or beef bladder, manually tied with rope mesh, and then allowed to age in a cold place, typically for one or two months. The cured meat is traditionally simmered with water, wine, and bay leaves, then consumed hot or chilled. Solid, tender, and fragrant, the cold cut usually weighs up to 8 kilograms and it is characterized by a reddish brown outer surface and pink meat on the inside, with defined red muscle mass and white marbling throughout. Slices of spalla cotta are usually consumed as an appetizer, accompanied by a glass of red wine such as Fortana or Fortanina, and fresh bread or torta fritta. Considered to be one of the most ancient products of Parma and a favorite of renowned composer Giuseppe Verdi, the meat specialty is praised every year during a celebration held in San Secondo.Expand

Culatta is a premium Italian charcuterie hailing from the Parma and Piacenza provinces of Emilia-Romagna, crafted from the most prized, boneless cut of a pig's hind leg. Born from the region's rich tradition of ham-making, local butchers developed this specialty by isolating the best part of the thigh while leaving the natural skin intact on one side. To protect the exposed meat during the curing process, it is coated with sugnatura—a rich paste of pork fat, salt, and spices. The preparation involves hand-tying the pork, thoroughly seasoning it with salt and pepper, and letting it rest to ensure the cure penetrates deeply. After the excess salt is brushed off, the meat is netted and moved into climate-controlled drying rooms, where temperatures are gradually lowered from around 24°C to 16°C over a few months. It is then transferred to cellars to mature for anywhere from a year to 18 months. While aging times and exact spice blends can vary among producers, culatta is distinctly different from the famous culatello di Zibello because it cures in its own protective rind rather than an animal casing, maturing much like a traditional prosciutto. For the best culinary experience, this sweet and deeply aromatic cured meat should be sliced paper-thin and enjoyed at room temperature. It is traditionally served alongside fresh bread, sweet butter, or warm torta fritta, and pairs beautifully with regional red wines such as Gutturnio.Expand