TASTE THE SWEETNESS OF OUR TRADITION, SINCE 1930
Discover the different types of CAPANNA PROSCIUTTO,
our CULATTA and our specialties.
WHOLE PROSCIUTTO DI PARMA PDO ON THE BONE
From the careful selection of the heaviest pigs’ thighs, monitored at every stage and processed in accordance with our artisanal tradition, the meat undergoes a long maturing period to obtain the optimal and most traditional expression of sweetness, fragrance and aroma.
Our traditional Capanna prosciutto on the bone (10–12 kg), aged 16–30 months.
BONELESS AND TRIMMED PROSCIUTTO DI PARMA PDO
From the careful selection of the heaviest pigs’ thighs, monitored at every stage and processed in accordance with our artisanal tradition, the meat undergoes a long maturing period to obtain the optimal and most traditional expression of sweetness, fragrance and aroma.
Our traditional Capanna prosciutto, boneless and trimmed (8–9 kg), aged 16–30 months.
BONELESS AND PRESSED PROSCIUTTO DI PARMA PDO
From the careful selection of the heaviest pigs’ thighs, monitored at every stage and processed in accordance with our artisanal tradition, the meat undergoes a long maturing period to obtain the optimal and most traditional expression of sweetness, fragrance and aroma.
Our traditional Capanna prosciutto, boneless and pressed (8–9 kg), aged 16–30 months
BONELESS PROSCIUTTO DI PARMA PDO IN TWO HALVES
From the careful selection of the heaviest pigs’ thighs, monitored at every stage and processed in accordance with our artisanal tradition, the meat undergoes a long maturing period to obtain the optimal and most traditional expression of sweetness, fragrance and aroma.
Our traditional Capanna prosciutto, boneless and in two halves (4–4.5 kg), aged 16–30 months.
BONELESS PROSCIUTTO DI PARMA PDO IN FOUR PIECES
From the careful selection of the heaviest pigs’ thighs, monitored at every stage and processed in accordance with our artisanal tradition, the meat undergoes a long maturing period to obtain the optimal and most traditional expression of sweetness, fragrance and aroma.
Our traditional Capanna prosciutto, boned and in four pieces (2.5–3.5 kg), aged 16–30 months.
PRE-SLICED PROSCIUTTO DI PARMA PDO
From the careful selection of the heaviest pigs’ thighs, monitored at every stage and processed in accordance with our artisanal tradition, the meat undergoes a long maturing period to obtain the optimal and most traditional expression of sweetness, fragrance and aroma.
Pre-sliced Capanna prosciutto (90, 100, 120 or 150 g). Wavy slices in pre-formed tray, aged 16–24 months.
WHOLE CULATTA WITH ANCHETTA
Culatta comes from the most precious part of the thigh.
The artisanal processing technique is similar to that of prosciutto; it is cured in our ventilated rooms for 12–16 months.
The raw material comes exclusively from pigs born and raised in Italy. It has a distinctive delicate texture, but a different flavour that is both sweet and aromatic.
We use our traditional recipe, adding only natural flavourings.
Whole culatta on the bone (5–5.5 kg)
WHOLE BONELESS CULATTA
Culatta comes from the most preciuos part of the thigh.
The artisanal processing technique is similar to that of prosciutto; it is cured in our ventilated rooms for 12–16 months.
The raw material comes exclusively from pigs born and raised in Italy. It has a distinctive delicate texture like prosciutto, but a different flavour that is both sweet and aromatic.
We use our traditional recipe, adding only natural flavourings.
Whole culatta, boneless (4–5 kg).
PRE - SLICED CULATTA
Culatta comes from the most precious part of the thigh.
The artisanal processing technique is similar to that of prosciutto; it is cured in our ventilated rooms for 12–16 months.
The raw material comes exclusively from pigs born and raised in Italy. It has a distinctive delicate texture like prosciutto, but a different flavour that is both sweet and aromatic.
We use our traditional recipe, adding only natural flavourings.
Pre-sliced culatta (90/100/110 g), wavy slices in pre-formed tray.
OTHER PRODUCTS
Our selection of typical cured meat products from Emilia Romagna and more…
- Italian ham (on the bone and boned)
- Arioso cured ham (on the bone and boned)
- Prosciutto di San Daniele PDO (on the bone and boned)
- Coppa di Parma PGI, Salame Felino PGI, Culatello di Zibello PDO, pancetta and more.
A service to satisfy the most discerning costumers.
A FAMILY BRAND
“Making prosciutto since 1930, taste the sweetness of our tradition”
