2. Typical cured meats

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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.

    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.

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    Typical cured meats There are 29 products.

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    • Prosciutto Di Parma DOP
      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 - Culaccia - Fiocco
      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
      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
      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
      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
      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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    Showing 1 - 12 of 29 items
    • Piece of Parma Ham 2 kg DOP 24 months
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      49.36 € In Stock
      Piece of Parma Ham 2 kg DOP 24 months

      Piece of Parma Ham 2 kg DOP 24 months vacuum sealed salumificio “La Perla” Branded 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.

      49.36 €
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    • Parma Ham DOP 24 months, boneless, vacuum sealed 8 kg
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      178.18 € In Stock
      Parma Ham DOP 24 months, boneless, vacuum...

      Parma Ham DOP 24 months, boneless, vacuum sealed 8 kg salumificio “La Perla”Branded 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.

      178.18 €
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    • Half Parma Ham DOP 24 months, vacuum sealed 4 kg
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      98.73 € In Stock
      Half Parma Ham DOP 24 months, vacuum...

      Half Parma Ham DOP 24 months, vacuum sealed 4 kg  salumificio “La Perla” ready to cut allows for convenient and easy consumption. Marked by the Consortium of the Prosciutto Di Parma, it is a DOP product i.e. Designation of Protected Origin.

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    • Seasoned Italian Cup - 900g slice
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      20.73 € In Stock
      Half Coppa nostrana seasoned - 900gr

      Homemade seasoned half Coppa, weight about 0.900 kg. Coppa is produced from a cut of meat from the upper cervical area of ​​the pig, properly trimmed.

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    • Seasoned Italian Cup - whole 1.8kg
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      39.64 € In Stock
      whole Seasoned Coppa - 1.8kg

      Seasoned Italian Cup weighing about 1.8 kg. The cup is produced by a cut of meat from the upper cervical area of the pig, properly trimmed.

      39.64 €
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    • Feline Salami IGP - 600g
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      9.91 € In Stock
      IGP Felino Salami - 500gr

      Salame di Felino IGP - 500gr. Salame di Felino PGI is obtained from the union of the best pork and particular climatic conditions.The ingredients are coarse minced pork, peppercorns, salt, white wine, natural flavors, all stuffed into the gentle intestine of the pig.

      9.91 €
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    • IGP Feline Salami - 1Kg
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      16.36 € In Stock
      IGP Felino Salami - 850gr

      Salame di Felino IGP - 850gr Salame di Felino PGI is obtained from the combination of the best pork and particular climatic conditions.The ingredients are coarse minced pork, peppercorns, salt, white wine, natural flavors, all stuffed into the gentle intestine of the pig.

      16.36 €
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    • Sweet Strolghino - 300g
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      7.09 € In Stock
      Strolghino - 300g

      Strolghino - 350gr. The Strolghino is a fine cut of meat, which gives life to a product of the highest quality. It is a salami that is tasted young, given the composition of lean meat and its small size.The seasoning is in fact about 20 days: it should not be aged for too long, nor in too dry environments as it tends to dry quickly.

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    • 1/2 Culatta weight 2.3 Kg approximately.
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      68.36 € In Stock
      Half Culatta weight 2.3 Kg approx.

      1/2 Culatta weight 2.3 Kg approx. The Culatta with Cotenna is produced from the same valuable part of the pig's thigh from which you get Culatello, but unlike the latter, it keeps the rind.During processing the meat is salted, spiced with natural and massaged aromas and then being left seasoned for a minimum period of 12 months.

      68.36 €
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    • 1/2 Culatta peso 2,3 Kg circa.
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      128.27 € In Stock
      Whole Culatta weight 4.5 Kg approx.

      Culatta whole weight 4.5 Kg approx. The Culatta with Cotenna is produced from the same valuable part of the pork thigh from which the Culatello is obtained, but unlike the latter retains the rind.During the processing the meat is salted, spiced with natural and massaged aromas and then being left seasoned for a minimum period of 12 months.

      128.27 €
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    • Seasoned flake weight 1.1 kg
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      25.27 € In Stock
      Seasoned Fiocco weight 1.1 kg

      Seasoned Half Fiocco weight about 1.1 kg. Is obtained from the leanest and most muscular part of the pig's rear leg.In a first phase, the meat is deboned, tied and trimmed to make it take the shape we know; subsequently, after having been sprinkled and massaged with salt and pepper, it is stuffed into the pig's bladder and left to mature for 7/8...

      25.27 €
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    • Flake Seasoned whole piece weight 2.2 kg
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      48.45 € In Stock
      Whole seasoned Fiocco 2.2 kg

      Whole seasoned Fiocco weight about 2.2 kg. It is obtained from the most muscular and leanest part of the hind leg of the pig.In a first phase, the meat is deboned, tied and trimmed to make it take the shape we know; subsequently, after having been sprinkled and massaged with salt and pepper, it is stuffed into the pig's bladder and left to mature for 7/8...

      48.45 €
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    Showing 1 - 12 of 29 items