Situated in the heart of the PDO production zone and active for almost 70 years, Tanara Giancarlo Spa has managed to establish itself as a major national producer of charcuterie thanks to the careful selection of ingredients and a skillful, traditional production approach. Their prosciutto crudo, a flagship of their range, manages to communicate their entire philosophy, while their supply-chain initiative is aimed at drawing on top-quality ingredients in collaboration with select local farmers. One offshoot has been their Antico Bianco and Antico Nero prosciutto (from Parma), aged for at least 30 months and hailing from pigs bred and fed naturally for at least 15-16 months.
