Cavalier Umberto Boschi

Prosciutto di Parma PDO, aged 30 months, signed by Cavalier Umberto Boschi, is an absolute excellence of Italian charcuterie, made according to tradition in the hilly area of Parma. Whole, with bone and stored in an elegant wooden box, it offers a sweet and natural flavor, the result of a long artisanal aging process.

From the hills of Langhirano, where the wind caresses the carefully selected legs, comes the Prosciutto di Parma from Cantina di Umberto e Rosa 1922. A tribute to the artisan tradition of Cavalier Umberto Boschi, who for generations has guarded the secret of sweetness: slow aging, ideal climate, and family passion. An excellence that melts in your mouth.

Traditional Culatello is the result of the ancient wisdom of master butchers, who still make it by hand today, just as it was once done in country homes. Cut from the finest part of the Italian pig's leg, it was carefully salted and hung in cellars, where it matured slowly, becoming a treasure to be sold at the market. A cured meat that cannot be described, only tasted.

From the hills of Langhirano, where the Tyrrhenian wind caresses the pork legs, comes Prosciutto di Parma PDO Black Label by Cavalier Umberto Boschi. An authentic cured meat, processed without preservatives according to tradition, which embodies the ancient knowledge of Parma's pork butchers. Each slice tells a story of time, territory, and passion.

The result of the mastery of Salumificio Cavalier Umberto Boschi, this Prosciutto di Parma PDO with bone from the Etichetta Nera line is aged for 18 months in the hills of Langhirano, where the unique climate enhances its sweetness and aroma. The presence of the bone gives it an even richer taste, making it a masterpiece of Emilian gastronomy.

Born from an error and now a legend: Culatello Tradizionale has its roots in the foggy lowlands of Parma, where the humidity of the Po River forced pork butchers to cut up whole hams. Thus, from the most prized part of the leg, this rare cured meat was born, salted by hand and stuffed into natural casings. A masterpiece born out of necessity, today a symbol of excellence.

Prosciutto di Parma PDO 24 months boneless is a product of excellence from the Cantina di Umberto e Rosa 1922 line, with a sweet and delicate flavor. Naturally aged in the hills of Langhirano, it is made without preservatives, according to tradition. Soft, fragrant, and with an unmistakable taste, it is perfect for any gourmet occasion.

Prosciutto di Parma PDO 16 Months - half boneless from the Umberto Boschi Classic Line is a delicacy of Italian charcuterie. Made with selected legs, sea salt, and naturally aged in the hills of Parma, it offers a delicate and fragrant flavor, perfect for those seeking authenticity and tradition in every slice.

Perfect for home consumption, the 16-month aged Prosciutto di Parma PDO slice is the ideal solution for those looking for quality and convenience. Made with selected legs and sea salt, it ageds slowly thanks to the unique climate of the Parma hills, offering a sweet, delicate and unmistakably authentic flavor.

Salame di Felino PGI is a typical cured meat from the province of Parma, made with pure Italian pork, Malvasia wine, black pepper, and garlic. Aged for about 50 days, it has a sweet and slightly spicy taste, with a soft texture and a delicate aroma. An excellent product from the Emilian delicatessen by Cavalier Umberto Boschi.

Succulent and enveloping, the 550 g pre-cooked Cotechino by Cavalier Umberto Boschi is a classic of the Emilian tradition, ready to enjoy in just a few minutes. Made with selected pork, it has a soft, buttery texture and a rich flavor, perfect for warming up the table in the colder months with an authentic touch.

Salame Bites del Cavalier Umberto Boschi are a delicious version of the traditional Salame di Felino PGI, prepared with pure Italian pork, black peppercorns, and Malvasia dei Colli di Parma wine. Made with the finest minced meat, they are hand-tied and briefly aged, perfect for appetizers and flavorful platters.

Strolghino del Salumificio Cavalier Umberto Boschi is a small salami typical of the Parma tradition, prepared with the lean and prized parts of the pig's leg. With a short curing period of about 20 days, it is ideal for aperitifs and cold cuts. Soft, delicate and with an unmistakable taste, it is one of the most popular cured meats in Emilia.