The Matilda district of the Reggio Apennines has been appreciated since ancient times for its delicious local produce. Here, in 1951, Fernando Gianferrari and his wife, Maria, began producing artisan charcuterie. It's an art that's been handed down over time, from father to son, with a long-standing focus on quality. The meat, which hails from heavy pigs, is cured by hand without the use of preservatives (except for their salami). Lengthy aging and the unique microclimate of the Val d'Enza take care of the rest.
