Casa Florio is a multifaceted producer where both ‘national’ and local cured meats are made. Both product lines have one thing in common: quality (both in terms of the pork used and techniques for working it). They don’t raise their own pigs, but the meat used is strictly from suppliers belonging to the IPQ (Parma Quality Institute). Products are worked by hand and don’t contain additives: only Cervia salt, and natural spices/aromatics. The ventricina and sausages are a must and can be enjoyed at an on-site eatery.