Podere Cadassa is home to Zibello, a culatello that can be tasted at Al Vèdel, the trattoria owned by the family since the 1700s. Only a few thousand hams are made and only in winter, without additives, aged in natural cellars. The reserve products aged for over 24 months are a Presidium brand. Other Terre Verdiane charcuterie: strolghino, San Secondo cooked pork shoulder, salame gentile, salame sfilsetta. The heavy pig meat comes from trusted breeders in Lombardy and Emilia Romagna.