This is a small facility. The meat used is partly from the company's own pigs, raised semi-wild, and partly from heavy pigs from a local breeder. The artisanal processing follows the specifications of the Prosciutto di Parma consortium. The traditional products apart from the ham are PDO Zibello culatello, strolghino, and Felino salame (also organic), the black pig line, and the specialities (Strolg Burger made only from pork thigh, Fortana wine and Maldon salt) operate a short supply chain, and are gluten-free.
