TIF2020-EN

Ducale di Morini e Tortini charcuterie was founded in 1958 by a group of masèn (pork butchers) passionate about the typical Bassa Parmense charcuterie, like cooked shoulder from San Secondo, made using a medieval recipe. The ingredients are bought from...

This old Parma company is part of the Culatello di Zibello Consortium, and guarantees high quality in breeding and butchering, processing premises, naturally ventilated maturation cellars and limited production quantities. The pigs are fed on the farm's own GMO-free products...

This company, with its century-old tradition, is famous for Culatello di Zibello (also a Slow Food Presidium) and has always stuck by the precepts of typicality and quality, supported by a closed supply chain in the Terre Verdiane district. The...

A benchmark producer of gourmet prosciutto crudo since 1954, the company's secret is the care taken over the raw materials (selected heavy pig thighs from the Parma ham PDO circuit), artisan processing procedures, maturation in natural cellars for no less...

The story of the Regnani family began in 1960 with a shop in Serramazzoni, in the Apennines near Modena. In 1972 they began producing salami, sausages, cotechino and zampone in the back room. Over time the business grew and specialized...

The company was founded in 1963 in Castell'Arquato, a medieval village in the Apennines near Piacenza, and since then has expanded: today the founder's heirs combine tradition and innovation in the best possible way. The products are classic Piacenza cured...

The business opened in 2001 with three generations of experience, and is dedicated to breeding Mora Romagnola pigs in the wild on the family farm, where they can feed on acorns, chestnuts, roots and tubers. Their diet is integrated with...

The Larcher family's business started as a dairy producer in Passo della Mendola (between Trentino and Alto Adige) in the 1960s. In 1984 they moved to Termeno, in the Adige Valley, where they shifted to producing artisanal charcuterie. Their product...

This prosciutto business earned a prominent place in the area's iconic product scenario, as one of the best exponents of San Daniele prosciutto, with strict monitoring and extreme care in production. The heavy pig thighs come from Italian PDO prosciutto...

This is a small artisan ham production business with limited quantities sold to gourmet stores and high-end restaurants. Healthy fresh air, prestigious ingredients (large, selected thigh joints from farms around Mantua and Brescia included in the PDO zone), careful processing,...