Recipes

A harmonious and elegant cured meat made with heavy pork from the Po Valley, seasoned with sea salt, honey, wine, herbs and spices. While faithful to tradition, a touch of creativity makes this simple ham cheerful and surprising. Pleasant, non-overbearing...

Just looking at the slice, with its orange tones adorned by tyrosine, whets the appetite. Pronounced toasty aromas meet the nose supported by the citrus freshness of orange, sometimes candied and with hints of vanilla. On the palate it reveals...

Galloni's Etichetta Oro ("Gold Label") is their premium line, the most representative Parma prosciutto in their portfolio: generous in size, and made with pork from top national producers. Thanks to lengthy aging (anywhere from 20 to 30 months), Etichetta Oro...

Aged for 24 months, this Parma prosciutto aptly expresses the product's traditional flavors and qualities. Enticing and bright in color, with the dark red, lean part crossed by a broad marbling and protected by a thick layer of pinkish white...

This is the product that best expresses Meggiolaro's philosophy. Its delicacy and cleanness on the nose and in the mouth, its measured sweetness and savoriness, the quality ingredients used,the well-calibrated seasoning, its harmonious flavor, its light but persistent aromatic complexity,...

Patrizi's flagship product, this prosciutto is a faithful expression of the territory, broad and exuberant to the eye with nice marbling and well-proportioned fat. Aromatically it's redolent of charcuterie caves, notes of tanned leather accompanied by meat broth, hazelnut and...

To the eye it's quite promising. A lovely, nicely marbled and bright ruby-red layer of lean meat combines with a broad strip of pink fat. Aromatically it's vibrant and immediate, releasing whiffs of fresh aromatic herbs (especially laurel) and boiled...

Their Parma Dop 24 mesi is a large slice of vivid, ruby red prosciutto whose flashes of tyrosine heralds a perky minerality. Extremely clean in its sweet-savory balance, it releases aromas and flavors that aptly complement one another. On the...

Cillo frankfurters are among the country's best, including the Marchigianotto, nominated No. 1 in Italy in terms of value for money. A natural recipe calls for 100% artisanal methods: select meats from the Cillo chain (Marche Igp Vitellone Bianco dell'Appennino...

Both their Sottocrespone and Filzettone Dop Varzi weighs about 1 kg. Made with coarsely minced fine pork (in part from the best cuts, like the thigh), it ages for at least 2 months. Aromatically it's fresh but maintains a classic...