In the 19th century the Rossi family already produced charcuterie on a small scale. It continues the tradition using meat from Large White, Cinta Senese and Duroc pigs, some home-bred and some purchased in Italy. The pigs have a natural diet and are slaughtered at one year. Manual processing, ageing in temperature-controlled chambers and 19th-century cellars, no gluten, dairy products, allergens, flavourings or GMOs are the main features of these products. The Culaccia® (culatello with bacon rind) is a registered trademark and famous product along with the lower Parma cured meats.
