The story of the Regnani family began in 1960 with a shop in Serramazzoni, in the Apennines near Modena. In 1972 they began producing salami, sausages, cotechino and zampone in the back room. Over time the business grew and specialized in cured meats, especially pre-cooked cotechino, pork shin, cappello del prete, cooked ham, and coppa di testa. The meat from heavy pigs comes from farms in the region, fed on vegetable protein.

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