Fernando Gianferrari began processing artisan charcuterie in Canossa in 1951, an art handed down from father to son resulting in high quality products. The meat, from heavy pig breeds born and raised in Italy, is processed by traditional methods with no preservatives. These features, along with lengthy maturation and the unusual climate of Val d’Enza, make this an unmistakeably tasty and high quality range of products including ham, coppa, strolghino, culatello.

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