In 1951, Fernando Gianferrari and his wife Maria began producing artisanal cured meats in Canossa, in the Reggio Emilia Apennines, in the so-called Matildic area, prized since ancient times for the quality of the local agricultural products. This art has been passed down from father to son to this day, always focusing on quality. The meats, sourced from heavy pigs, are processed by hand and without preservatives (except for salami), supported by a long curing process and the unique microclimate of the Enza Valley.
