Food producer

The company was founded in 1963 in Castell'Arquato, a medieval village in the Apennines near Piacenza, and since then has expanded: today the founder's heirs combine tradition and innovation in the best possible way. The products are classic Piacenza cured...

The business opened in 2001 with three generations of experience, and is dedicated to breeding Mora Romagnola pigs in the wild on the family farm, where they can feed on acorns, chestnuts, roots and tubers. Their diet is integrated with...

The Larcher family's business started as a dairy producer in Passo della Mendola (between Trentino and Alto Adige) in the 1960s. In 1984 they moved to Termeno, in the Adige Valley, where they shifted to producing artisanal charcuterie. Their product...

This prosciutto business earned a prominent place in the area's iconic product scenario, as one of the best exponents of San Daniele prosciutto, with strict monitoring and extreme care in production. The heavy pig thighs come from Italian PDO prosciutto...

This is a small artisan ham production business with limited quantities sold to gourmet stores and high-end restaurants. Healthy fresh air, prestigious ingredients (large, selected thigh joints from farms around Mantua and Brescia included in the PDO zone), careful processing,...

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...