A benchmark producer of gourmet prosciutto crudo since 1954, the company’s secret is the care taken over the raw materials (selected heavy pig thighs from the Parma ham PDO circuit), artisan processing procedures, maturation in natural cellars for no less than 24 months. Begogni pays the same attention to the selection of charcuterie from reliable artisans in the sector, from excellent bull bresaola to Alto Adige speck, and strolghino, all sold under their own brand name.

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