Our products

Our cured meats

PROSCIUTTO HAM

With its intense flavour and its ruby ​​red colour, our Prosciutto ham takes you on a real sensory journey. A pleasant experience that begins by softly embracing the palate before unleashing a strong and tasty aroma. The leg, the most delicious part of the pig half-carcass, is processed retaining the natural and thin layer of fat that surrounds the lean part and this ensures correct preservation. To enjoy it at its best we recommend cutting it with the knife.

PANCETTA (BACON)

It is a meat particularly enjoyed in our territories because it goes perfectly with the gnocco fritto (dough fritters), a speciality of the Reggio Emilia cuisine. In fact, pancetta was created to be enjoyed placed on top of a hot surface like toasted bread (crouton) or a slice of polenta where it releases its distinct aroma. Obtained from the pork belly, as the name suggests, it is hand-trimmed and left to marinate with spices and salt for a few days. Stuffed in casing and tied, it is left to age naturally in our cellars for at least six months.

COPPA

Tastiness, body and sweetness are characteristics that will make you fall in love with our Cinta Senese coppa. Obtained from the meat portion between the top of the neck and the shoulder, it is salted and massaged by our master pork butchers to help penetration of the salt, then stuffed in casing and left to age for at least two months. When cut, it is mostly lean and releases all its juiciness when tasted.

LARD

The preparation of our lard involves a slow and careful process to offer a product with an intense flavour. Obtained from the back of the pig, it is cured by our master butchers using a special handmade blend of salt and herbs. Lard, which prior to consumption should stand at least 12 months in special barrels, is rich in Omega 3 and Omega 6. The best way to enjoy it in all its delicacy is placed on warm toasted bread (crouton) and left to melt slightly for a few seconds.

Our salami

SALAME (CURED MEATS)

At a first glance it is easy to see that the real star among our products, thanks to its authentic and rustic look, is salami with a full and delicious flavour. Even today, the ancient recipe handed down for generations in the Borghi family is followed and, by skilfully mixing lean meat with medium grain and lardons (pork fat cubes) cut with a knife, a sausage with a distinct taste is obtained. The complete absence of binders and additives and natural curing in old cellars makes our salami suitable for any occasion.

SALAMINO MATILDINO

Obtained by extremely fine grinding of the best meat of the half-carcass, stuffed into a small natural casing and left to cure for a few weeks. Its young flavour makes the salamino (sausage) suitable for appetisers, nibbles and snacks, simply placed on a slice of soft bread. It is a delicious sausage that can conquer with its strong flavour.

Treats in a jar

CREAM OF LARD

Our lard cream recipe is so special that it is even mentioned in the “Grandi Salumi " guide by Gambero Rosso. A combination of salt, garlic and rosemary go to flavour this gourmet product that becomes a wonderful ally in the kitchen, not only spread on piping hot tigelle (small savoury scones), but also on vegetables, grilled meat and oven roasts. Thanks to its simplicity, softness and taste, it is one of our best specialties.

SAUSAGE STEW

The processing of one of the flagship products of our gastronomy starts with the selection of the best meats. The typical flavours of our land are enclosed in this ancient recipe, which starts from the craftsmanship of our butchers in the preparation of sausage and then continues in our kitchen under the skilled hands of our cooks. The preparation involves browning over low heat, gradually seasoning with vegetables and tomato pulp and pouring the hot product into a jar to keep its intense and unmistakable aroma intact. The product, ready for use, is excellent as a condiment for first courses (pasta) or simply as a main course.

MEAT STEW

We choose only the firmest lean parts of half-carcasses of pig for the preparation of our stew because the quality of the raw material is the key ingredient in all our gourmet products. The meat, cut into small pieces, is subjected to prolonged cooking with the addition of an excellent extra virgin olive oil, crunchy vegetables and natural spices. The result is a delicacy with a tender and succulent texture, ideal to be enjoyed with the classic polenta or simply with a good slice of fresh bread which will soak up the delicious sauce.

RAGÙ (RAGOUT)

The meat for our meat sauce has an old feature, manual processing. It will thus have a medium-big grain, with a powerful fragrance. The meat is then placed on sautéed onion, celery and carrots and basted with tomato sauce. Long, gentle cooking completes the preparation of this product in a jar that transmits all the character of a food belonging to Emilian tradition. It tastes best spread on a slice of bread or warm polenta or as a sauce for pasta.

from our kitchen

SAUSAGE

The processing of one of the flagship products of our gastronomy starts with the selection of the best meats. The typical flavours of our land are enclosed in this ancient recipe, which starts from the craftsmanship of our butchers in the preparation of sausage and then continues in our kitchen under the skilled hands of our cooks. The preparation involves browning over low heat, gradually seasoning with vegetables and tomato pulp and pouring the hot product into a jar to keep its intense and unmistakable aroma intact. The product, ready for use, is excellent as a condiment for first courses (pasta) or simply as a main course.

COTECHINO (GELATINOUS PORK SAUSAGE IN NATURAL CASING)

A typical product to be enjoyed with the necessary calm during the long winter evenings with good steaming potato puree. The cotechino is a skilful blend of red and minced pork rind pieces slightly coarse-grained, with the addition of just the right amount of aromatic herbs. It is then wrapped in a natural casing and left to dry for at least two weeks in our cellars. It is enjoyed after slow cooking of about two hours immersed in water, and then cut into thick slices that will release the old fragrance of meat butchered with the traditional method.

CICCIOLI (CRACKLING)

Our cracklings recall the ancient flavours of Emilian charcuterie and production is limited because we only use the best parts of the pig to obtain what is called a true delicacy. The fragrance given off by these crisp brittle little titbits is that of laurel and rosemary that complete the curing, together with salt. They have different textures, thanks to the patient manual pressing using antique equipment, just as tradition would have it.