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Culatello, fiocchetto and strolghino
prosciutto di Parma
culatta and fiocco
spalla cotta
pancetta and guanciale
spalletta and spallacio
Culatello (premium Parma ham) and Fiocchetto (type of Culatello but smaller) are obtained from the part of the pork leg that is stripped of its outer rind, manually seasoned with salt and aromatic herbs, dressed with natural pig's bladder skin and, last but not least, hand-tied, ready for maturing. Strolghino di Culatello is obtained by mincing fresh Culatello meat finer than salami. It is generally consumed fresh and has a sweet and delicate taste.
 Download spec sheet "Culatello e fiocchetto "
 Download spec sheet "Strolghino di culatello "