For more than 70 years the Tenca family have been cultivating the land, raising pigs, and making their own charcuterie entirely ‘in-house’: Parma prosciutto, culatello, pancetta, coppa, lardo, spalla cotta and salami. Product traceability starts with the cultivation of the cereals and legumes used to raise their heavy swines, and continues through their artisanal approach to charcuterie production—a minimal amount of chemicals are used, while aging is slow and natural. As part of a limited edition line of cured meats, they’re developing an ‘Animal Welfare and Antibiotic Free’ breeding program with outdoor spaces and special attention to animal treatment.

Subscribe now