Ernestino Carraglia learned pork butchering from his father Ugo. Today he supervises the entire charcuterie production process, using heavy pig meat from farms in Emilia and Lombardy, under the PDO Parma. His name is linked particularly to the Antichi Produttori brand of Zibello culatello. There is also an organic line of charcuterie (from pigs raised in a semi-wild state) without additives. The products are matured in natural cellars and there is also a factory shop.
