The history of this pork butcher began with a Parma shop, opened in 1950, and continues with Sagem, the business set up in 1986 by Mauro Ziveri, specializing in the production of excellent prosciutto crudo aged for 24 months from the thighs of black pigs raised in its own farm, Fattoria di Rivalta, on the Parma hills. As well as a the selection of gourmet Emilian cured meats. Also on offer, sliced charcuterie in MAP trays. Moreover, Fattoria di Rivalta is dedicated to plant and animal biodiversity. Prosciutto bar Rosa dell’Angelo at Traversetolo and Parma-Eurotorri.