TIF2020-EN

The Molinaro family, artisan prosciutto masters since the early 1980s, are specialized in the use of the pork thigh. This most noble of all pork cuts gives rise to excellent prosciutto (seasoned with garlic, salt and pepper, and aged for...

Since 1941 the Testa and Molinaro families, pork butchers and ham producers, have safeguarded their precious heritage, taken up by the Fantinels who continue to honour Prosciutto di San Daniele. There are two production plants and two prosciutto crudo lines....

It all started in the 1920s, in a small, speciality salami shop that would later, in 1952, become a full-blown business. Then, as now, it was run by the Renzini family. An assortment of deli meats are still being made,...

A closed cycle of farm, pork butcher and butcher, a byword for fine cured meats: from finocchiona to crema di lardo. Trade secrets include great experience, quality and monitoring of ingredients, from the company's own semi-wild organic farm. There are...

The business originated in Bedizzone, near Colonnata, as a butcher, but today is renowned as pork butcher, especially for the local lard produced. Processing is completely manual, non-GMO and gluten- and preservative-free. The classic charcuterie is made from the meat...

Here, the Pelatello or Nero Casertano pig reigns supreme. The black stock, fed on vegetable proteins, is raised semi-wild and selected between the provinces of Caserta and Benevento. A local pork butcher processes the meat to make sausages, salami and...

The company is named after the founder's wife, Zuarina, who was born in 1873. The name has identified the hams of this brand, like Langhirano where the company is based, a quintessential area for quality prosciutto di Parma. These are...

The business was founded in 1972 at Langhirano, a few years after the Consorzio del Prosciutto di Parma and this is still the focus of all its activities. The processing is carried out manually with a close eye on the...

The Braito family has been in Val di Fiemme for over half a century in a beautiful setting, where it produces countless typical specialities. The Italian pork is processed with care and attention. The feather in Tito's cap is speck,...

In Val di Cembra, a consistently well-managed family business has found a way to bring together the traditional and the modern. Along with speck (of course) local speciality meats, like the 'salada trentina', 'mortandela' and 'luganega' (sausage) take center stage....