Typical Products!

Parma Ham

“Sweet” Parma Ham is completely natural: the only ingredients are pork and salt, the same as two thousand years ago.

The secret of Parma ham lies in the careful selection of the pigs; moreover the complete processing cycle must take place in a very small area in the province of Parma where the climate creates the ideal conditions for maturing  the hams.

The Parma Ham Cooperative guarantees the quality, genuineness and full respect for the traditions.

Parmigiano-Reggiano
Parmigiano-Reggiano is one of the oldest cheeses known and is still produced today as it was eight centuries ago: the same ingredients, the same production technique and the same loving care.

It is a completely natural cheese, the only one which can be matured over long periods.

Its production is controlled by the Parmigiano-Reggiano Cheese Cooperative,which does not allow the use of any additives.

Parmigiano-Reggiano is extremely high in nutritional value as a kilo of cheese is obtained from sixteen litres of top quality milk from the area of production. It is exceptionally rich in calcium and phosphorous and is very easy to digest.

Mortadella

Has always been one of the symbols of our city all over the world. Mortadella Bologna is a type of salame made from pork meat. Its colour must be bright pink with cubes of fat (not less than 15%) and seasoned with black peppercorns (either whole or in pieces) and/or pistachio nuts.

It is not only produced in the province of Bologna, but also in other regions.

It is one of the key ingredients of the filling for  tortellini and  is also used to flavour the mixture for meatballs.

Traditional Balsamic Vinegar

Traditional balsamic vinegar from Modena is the fruit of those special climatic conditions and of the variety of grapes grown in the province of Modena, together with the art of boiling the must and the processes of decanting from one barrel to another in the vinegar houses. The boiled must begins a simultaneous natural reaction of fermentation and acetic bioxidation, followed  by a transformation stage known as  maturing, which is fundamentally important to obtain traditional balsamic vinegar’s typical fragrance. Aging then follows, during which  the qualities of the product reach their finest expression.

Its characteristic flavour is well balanced between sweet and sour, with agreeable acidity, full, velvety, intense and lingering, thick and syrupy.

Culatello

Culatello, the traditional cured pork prosciutto, is one of the most prestigious cold meat of the Italian tradition.
The home of this excellent salame is the lowlands around Parma, that area of the province which runs parallel to the river Po, particularly around Zibello, where the climate, foggy in the autumn and sultry in the summer, gives those unique qualities of sweetness and fragrance. Culatello is obtained from the muscular part of the pig’s hind legs, without the skin and the bone and is matured in the area along the banks of the Po and the lowlands around Parma.