Typical cured meats

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History of Parma Ham

History The centuries-old tradition of sausages is ordered, as an activity in its...

History of Balsamic Vinegar

History Traditional Balsamic Vinegar (or Aceto Balsamico Tradizionale) is a type...

History of Parmigiano Reggiano

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Typical cured meats

It is almost impossible to count all the cured meats of the Parmesan territory. The most celebrated are the Zibello Culatello, the Feline Salami, the Cooked Shoulder of San Second and then Cup, Bacon, Flake, Mortadella, Cicciolata, Strolghino.

Typical cured meats There are 29 products.

Subcategories

Prosciutto Di Parma DOP
The prosciutto di parma is a typical charcuterie of the province of Parma; more precisely the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, delimited to the east by the Enza stream and to the west by the Stirone stream.
Culatello DOP -...
Culatello di Zibello D.O.P, the King of Ham, in all its goodness and sweetness.
There are many similarities between Culatello and Culaccia; confusing the two cured meats is easier than it seems. Culaccia, or Culatta, is none other than Culatello wrapped in rind, it is a typical salami of western Emilia, especially of the provinces of Parma and Piacenza.
Salami
Felino PGI seasoned salami is obtained from the mixture of pure Italian pork, and is a typical Parmesan salami.
Strolghino is a small salami typical of the Lower Parma area, the areas close to the Po river. Considering its small size, this salami is eaten young.
Seasoned Coppa
Coppa di Parma is an Italian cured meat based on pork with a protected geographical indication, typical of some areas of Emilia and Lombardy.
Rolled Pancetta of Parma
Parma bacon. Pancetta di Parma is a sweet and soft cured meat with a light and particularly aroma, it is obtained from the belly of the pig, whose meat is trimmed, salted, spiced and left to rest; its typical shape is obtained by rolling the bacon part and the cup part. The alternation of lean (red) and fat (white) parts make this product a visual and tasteful masterpiece.
Cooked cured meats
The Cooked cured meats line includes all the products which, after being handcrafted, are steamed. The slow and delicate steam cooking allows you to preserve the tenderness and sweetness of the meat and enhance its flavor. The flagship product is part of this line: the Spalla cotta di San Secondo.

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10.91 € In Stock
Roasted pork loin
Pork loin, flavored with aromatic herbs and gently steamed. Roast loin is an excellent main course to be enjoyed with a drizzle of oil accompanied by a salad or sauce. Roast Loin is available in slices of 1kg approx or 500 gr approx.
10.91 €
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Roasted shank
Pure pork shank, delicately flavored with salt, spices and aromatic herbs; the secret of its taste is slow steaming. Baked shank is a tasty and simple dish to prepare in minutes. The shank baked in the oven is available in approx. 600gr or approx. 800 gr.
7.27 €
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28.55 € In Stock
Half Coppa oven cooked 1,4Kg
Half Coppa oven cooked 1.4Kg is a roasted salami flavored with aromatic herbs and delicately steamed. It is a tasty product, perfect in any season.
28.55 €
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55.64 € In Stock
Whole Coppa oven cooked 2.8Kg
Whole Coppa oven cooked 2.8Kg is a roasted salami flavored with aromatic herbs and delicately steamed. It is a tasty product, perfect in any season.
55.64 €
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32.55 € In Stock
Half Spalletta Cotta by Verdi 1.3Kg
The Spalletta cotta by Verdi is the younger sister of the Spalla cotta di San Secondo, it is in fact a much smaller product (1,2-1,5 kg.) That we have designed for home use.
32.55 €
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45.91 € In Stock
Spalletta cotta by Verdi
The Spalletta cotta by Verdi is the younger sister of the Spalla cotta di San Secondo, it is in fact a much smaller product (2.5-3.0 kg.) That we have designed for home use.
45.91 €
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8.00 € In Stock
Homemade seasoned mortadella 600gr.
Homemade seasoned mortadella 600gr. The mortadella is made with fine cuts of meat and high quality lardons, finely shredded to obtain a fine paste to which Sicilian pistachios are added.It is then stuffed and cooked.Its color is uniform bright pink, its aromatic scent and its sweet and delicate taste.
8.00 €
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128.73 € In Stock
Half Zibello Culatello DOP 2 kg
Culatello di Zibello DOP Typical product of the Lower Parma area, culatello is the thickest muscular part of the pig's hind limbs, without rind and bone, it is salted by hand and covered with an external protection to better preserve and protect it. After the stuffing, it is tied by hand. Soft, delicate, sweet, with an aroma and a pleasant persistence...
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152.73 € In Stock
Whole Culaccia
"La Culaccia ® is an exclusive product of Salumificio Rossi, a registered trademark. Invented by Riccardo Rossi many years ago, it is the best part of the ham, the finest, without bone, stem and flake. It is extremely processed and cured. natural, it is neither stuffed nor manipulated, it has little waste and its shape allows you to make slices that are...
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74.55 € In Stock
Half Culaccia 2Kg
"La Culaccia ® is an exclusive product of Salumificio Rossi, a registered trademark. Invented by Riccardo Rossi many years ago, it is the best part of the ham, the finest, without bone, stem and flake. It is processed and cured in an extremely natural, it is neither stuffed nor manipulated, it has little waste and its shape allows you to make slices that...
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176.27 € In Stock
Parma Ham DOP 24 months sweet with bone 11...
Prosciutto Di Parma 24 months with bone 11 kg Salumificio La PerlaBranded by the Consortium of the Prosciutto Di Parma, it is a DOP product i.e. a Designation of Protected Origin, and in fact can only be produced on the fragrant parmesan hills.
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247.09 € In Stock
Zibello Culatello DOP 4 kg ca.
Zibello D.O.P.'s Culatello by Rossi, a company registered with the "Zibello Culatello Consortium", is a unique product of the highest gastronomic value. The thirteen producers of the Consortium, with a much more restrictive discipline than the D.O.P. itself, produce it without chemical additives and only in the winter months, leaving it to mature in wet...
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Showing 1 - 12 of 29 items

Typical cured meats

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History of Parma Ham

History of Balsamic Vinegar

History of Parmigiano Reggiano

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It is almost impossible to count all the cured meats of the Parmesan territory. The most celebrated are the Zibello Culatello, the Feline Salami, the Cooked Shoulder of San Second and then Cup, Bacon, Flake, Mortadella, Cicciolata, Strolghino.

It is almost impossible to count all the cured meats of the Parmesan territory. The most celebrated are the Zibello Culatello, the Feline Salami, the Cooked Shoulder of San Second and then Cup, Bacon, Flake, Mortadella, Cicciolata, Strolghino.

Typical cured meats There are 29 products.

Prosciutto Di Parma DOP

The prosciutto di parma is a typical charcuterie of the province of Parma; more precisely the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, delimited to the east by the Enza stream and to the west by the Stirone stream.

Culatello DOP -...

Salami

Felino PGI seasoned salami is obtained from the mixture of pure Italian pork, and is a typical Parmesan salami.
Strolghino is a small salami typical of the Lower Parma area, the areas close to the Po river. Considering its small size, this salami is eaten young.

Seasoned Coppa

Coppa di Parma is an Italian cured meat based on pork with a protected geographical indication, typical of some areas of Emilia and Lombardy.

Rolled Pancetta of Parma

Cooked cured meats

The Cooked cured meats line includes all the products which, after being handcrafted, are steamed. The slow and delicate steam cooking allows you to preserve the tenderness and sweetness of the meat and enhance its flavor. The flagship product is part of this line: the Spalla cotta di San Secondo.

Roasted pork loin

Roasted shank

Half Coppa oven cooked 1,4Kg

Whole Coppa oven cooked 2.8Kg

Half Spalletta Cotta by Verdi 1.3Kg

Spalletta cotta by Verdi

Homemade seasoned mortadella 600gr.

Half Zibello Culatello DOP 2 kg

Whole Culaccia

Half Culaccia 2Kg

Parma Ham DOP 24 months sweet with bone 11...

Zibello Culatello DOP 4 kg ca.

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ParmaSapori by ParmaLook di Matteo Agoletti

Typical cured meats

Need Help?

Faq categories

Random Posts

Invia nuovo ticket

It is almost impossible to count all the cured meats of the Parmesan territory. The most celebrated are the Zibello Culatello, the Feline Salami, the Cooked Shoulder of San Second and then Cup, Bacon, Flake, Mortadella, Cicciolata, Strolghino.

It is almost impossible to count all the cured meats of the Parmesan territory. The most celebrated are the Zibello Culatello, the Feline Salami, the Cooked Shoulder of San Second and then Cup, Bacon, Flake, Mortadella, Cicciolata, Strolghino.

Typical cured meats There are 29 products.

The prosciutto di parma is a typical charcuterie of the province of Parma; more precisely the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, delimited to the east by the Enza stream and to the west by the Stirone stream.

Felino PGI seasoned salami is obtained from the mixture of pure Italian pork, and is a typical Parmesan salami.Strolghino is a small salami typical of the Lower Parma area, the areas close to the Po river. Considering its small size, this salami is eaten young.

Coppa di Parma is an Italian cured meat based on pork with a protected geographical indication, typical of some areas of Emilia and Lombardy.

The Cooked cured meats line includes all the products which, after being handcrafted, are steamed. The slow and delicate steam cooking allows you to preserve the tenderness and sweetness of the meat and enhance its flavor. The flagship product is part of this line: the Spalla cotta di San Secondo.

100% SECURE PAYMENTS

FAST AND SECURE SHIPMENT

COLLECT LOYALTY POINTS

CUSTOMER SERVICE

ParmaSapori by ParmaLook di Matteo Agoletti

Felino PGI seasoned salami is obtained from the mixture of pure Italian pork, and is a typical Parmesan salami.
Strolghino is a small salami typical of the Lower Parma area, the areas close to the Po river. Considering its small size, this salami is eaten young.