The Culatello di Zibello PDO is the most prized and exclusive cold meat of all Italian gastronomy. The territory and its climatic specificities represent an indispensable factor for the maturation and curing of the Culatello di Zibello PDO. The persistent winter fog, damp air and high yearly fluctuations in temperature are fundamental to the curing of this product. The Culatello is characterized by its exclusive strong notes of sweetness, delicacy and the unmistakable scent.
A gluten-free product, without lactose and milk proteins.

The Culatello di Zibello PDO, with the peculiar characteristics described above, is also available vacuum-packed half, in elegant golden paper. Ready for the slicing table.
A gluten-free product, without lactose and milk proteins.

Only choice national pork legs are used to produce this prestigious cold meat. The most prized and noble part is taken from the leg, with no bone, no shank and no “fiocco”. Processing is extremely natural, it is not encased since one side is covered by the rind and the lean side is covered by pork fat to keep the product moist during the curing. The Culatta is then placed in a net and cured in our natural cellars. It is intensely red in colour, with fat on the external part and between the strips of muscle.
A gluten-free product, without lactose and milk proteins.

A careful selection of national Coppas and a handcrafted process in line with the dictates of the Protected Geographical Indication are the elements that create the Coppa di Parma PGI.
The artful seasoning, hand binding and curing in natural cellars give this Coppa an intense curing aroma and a characteristic taste.
A gluten-free product, without lactose and milk proteins.

This is the typical Emilian Coppa, bagged in synthetic gut and net. The finished product is characterized by a spicy aromatic scent and a sweet taste.
A gluten-free product, without lactose and milk proteins.