It was at that time, before the Second World War, that cured meats and meat sale crossed the regional boundaries and ceased to be only provincial. In fact many customers came from Tuscany, Lombardy, Veneto, Piedmont, Liguria and so on.
After World War II, the years of reconstruction needed much effort and sacrifice throughout the Italian situation. In those years people also worked on Sundays and, especially in the food sector, their shops remained closed only on St. Stephen’s Day and at Easter.
The door was always open for customers knocking at all hours.
At the end of the sixties, as the work grew, it was created the current salami factory on the Via Emilia in Sanguinaro di Fontanellato which added to the experience acquired over the years the security of modern production technologies.
We are highly committed, as we were then, in producing highly exclusive and hand-crafted products.
Our main products have always been the typical cold cuts of the Bassa Parmense: Culatello, Fiocco, Felino Salami PGI, Strolghino, Coppa di Parma PGI, Rolled Pancetta, Gordo® of Casalbarbato, Spalla cotta of San Secondo, Matured Spalla Cruda, and still others.
Above all, Culaccia® is certainly the best part of the ham together with its younger sister, Culaccina ® or Fiocco with pork rind. |
