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.
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.
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.
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.