Ducale di Morini e Tortini charcuterie was founded in 1958 by a group of masèn (pork butchers) passionate about the typical Bassa Parmense charcuterie, like cooked shoulder from San Secondo, made using a medieval recipe. The ingredients are bought from local butchers dealing in heavy Italian pig breeds. The meat is mainly processed by hand and matured in naturally ventilated cellars. The leading products are PDO Zibello culatello, Felino salami and fiocchetto di prosciutto.
