The company Our location Our products Visits and tasting session Contacts and estimates
Culatta and fiocco
prosciutto di Parma
culatello, fiocchetto and strolghino
spalla cotta
pancetta and guanciale
spalletta and spallacio
Culatta (premium Parma ham with "anchetta" bone) and Fiocco (from small, muscular part of rear pork leg) are cured meats obtained from the selecting of fresh pork legs.
The rind is preserved on both cured meats and they are prepared for maturing by manual seasoning with salt and aromatic herbs.
 Download spec sheet "Culatta"
 Download spec sheet "Fiocco"