In 1951, Fernando Gianferrari and his wife Maria started producing artisan cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildica area, appreciated since ancient times for the goodness of the local food products. This art has been handed down from father to son until today, always focusing on quality. The meat, which comes from heavy pigs, is processed artisanally and without preservatives (except for the salami), supported by the long curing process and the particular microclimate of the Val d'Enza.
