Product

Their 24-month aged Parma is a lovely expression of product authenticity and typicity. Enticing, bright slices feature dark red, lean meat broadly crossed by marbling and protected by a thick layer of pinkish -white fat. Aromatically it's complex, with hints...

The wide assortment of excellent cured meats produced by Messina's Il Vecchio Carro includes outstanding porchetta, the house specialty: black pig baked in a wood oven together with wild fennel, myrtle and other wild herbs. An explosion of aromas, fragrances...

Their sweet-chestnut ham is one of the best products of its kind. The secret lies in the ingredients: select hocks from black pigs reared in the wild, fed with natural grains and chestnuts without the use of antibiotics, and slaughtered...

Their pork shoulder is also a top-quality product, fragrant and rich in flavor. It's made with pork from select pigs reared in the wild, raised in a natural, non-forced way on grains (no antibiotics) and slaughtered after one year. Expert,...

Zivieri mortadella can be summed up in one word: splendid. It's produced with prized cuts of pork from their own farm(mostly mora romagnola pigs) stuffed into a natural casing. The pork is finely cut, then mixed with lard, Cervia salt...

Canossa culatta, Canossello, comes from the so-called "prosciutto pulp", the noblest part of the pig's thigh, where the ratio of fat to lean meat is at its best as it's where the rind from the rear meets the fat from...

Perex Suctum is a 24-month-aged Ruliano proiscutto that stands out for its delicacy, elegance and clean flavor. The aromatic profile is dominated by clean, characteristic notes of cured meat, sweet, brackish and vegetable fragrances accompanied by hints of acorn, cocoa...

The 22-month Ouverture is prepared according to traditional curing methods. The most important stages are carried out exclusively by hand, by expert butchers, while curing takes place in an old cellar on wooden racks. Hints of cured meat combine with...

Etichetta Oro is Galloni's premium line, their most representative Parma ham, aged on average for 24 months and sold in delicatessens and niche food shops. There are two key moments for preparation: salting by hand (as in all of their...

Their 23-month prosciutto is exemplary—a traditional Parma ham that slices evenly, revealing nice marbling. Its aromas, fine and elegant, are also expressive of the product's authenticity, rich in hints of expertly cured meat accompanied by candied whiffs and nuts. In...