Hams & Cured Meat

Parma Ham Pdo

Modena Ham Pdo

Culatello Zibello Pdo

Coppa Parma Pgi

Coppa Piacentina Pdo

Pancetta Piacentina Pdo

Salami Piacentino Pdo

Salami Felino Pgi

Salami di Cremona Pgi

Italian Salamini alla Cacciatora Pdo

Mortadella Bologna Pgi

Zampone  Modena Pgi

Cotechino Modena Pgi

Salama da Sugo Pgi

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History & Curiosity

Parma Ham Pdo

The production and processing area of ​​Prosciutto di Parma Dop includes only a part of the province of Parma: it has very ancient origins, finding evidence of production and trade of Parma hams even in the 2nd century BC

Its development continues in the year 1000, when the Beccai corporation begins to deal with its marketing; in rrivando to more recent times, the Parma Ham Consortium was established in 1963 to protect and monitor the processing of ham and 1996, thanks to this Consortium, touches the highest point of her fame getting the DOP certification by the European Community.

Its weight can vary from 7 kg up to 10 kg and is usually served when cut: the slice is bright red with streaks of white fat and in some cases it is possible to observe small white dots (tyrosine): crystals of this amino acid attest that the ham is of quality and well seasoned.

It owes its notoriety and fame to the pedoclimatic conditions ideal for aging, during which it assimilates sweetness and delicacy; n he years it has become one of the most consumed products (and consequently copied and counterfeited!) in Italy and abroad.

 

Modena Ham Pdo:

Less known than the "colleague" from Parma, it is produced in about 30 municipalities in the province of Modena, Reggio Emilia and Bologna.

It too has very ancient roots: the practice of preserving meat with salt is attributable to the Celts with subsequent diffusion due to the rich Roman banquets.

These techniques have refined and improved over time, reaching the present day and obtaining the Dop certification in 1990 which certifies the essential link between raw material, territory and human experience.

It has a bright red color but is slightly more savory and "dry" compared to Parma.

 

Culatello Zibello Pdo:

Culatello di Zibello Dop is produced in the following municipalities in the province of Parma: Colorno, Sissa, Roccabianca, Polesina Parmense, Busseto, Zibello, Soragna and San Secondo.

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