Culatello and Cured Meats

In the dense fog of Zibello, along the Po River, the legendary Culatello di Zibello PDO is born: the result of expert hands and traditions handed down for generations. Aged in natural cellars and processed without forcing, it is a rare cured meat, fragrant, with a sweet and delicate taste. Only 60,000 pieces per year can bear the name: an excellence that speaks of land, time, and authenticity.

Handcrafted by Salumificio Ducale according to ancient traditions, this Culatello di Zibello PDO is aged for over 12 months in the mists of the Parma lowlands. Made from selected meats, it has a delicate flavor, a soft texture, and a unique aromatic profile. An Italian charcuterie excellence loved all over the world.

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.

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.

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.

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.

In the fragrant silence of the cellars where culatello also rests, Fiocco di Prosciutto is born, younger but equally noble. Made from the finest part of the Italian pork leg, it is lean, sweet, and delicate. Protected by rind and fat, it retains all its softness and the authentic aroma of traditional cured meats.

Fiocco di Prosciutto is a prized cured meat, aged for 9 months, obtained from the leanest part of the pig's leg and processed using traditional methods. Rich in protein and with a delicate flavor, it is distinguished by its intense red color and spicy aroma. Sold in half pieces with rind, it is perfect for lovers of authentic cured meats.

Fiocchetto di Prosciutto is an artisanal delicacy from Emilia, aged for over 6 months in the historic cellars of Salumificio Ducale. Obtained from the leanest part of the pork leg, it is sweet, lean, and fragrant, handmade like culatello and traditionally tied with string to preserve all its aroma.

Mortadella di Bologna PGI is a delicacy of Italian charcuterie, prepared with selected pork, cooked slowly and flavored with natural spices. With its unmistakable aroma and delicate taste, it is a genuine and balanced product, thanks to its low fat content and temperature-controlled processing.

The Coppa di Parma PGI is based on the historic recipe of the Ravanetti family, a masterpiece of balance between softness and sweetness. Handmade, carefully massaged and stuffed into natural casings, it matures slowly for at least 60 days. The result? An enveloping aroma and a delicately spicy taste that captures the soul of the Parma tradition.

From the heart of Emilia, Coppa di Parma PGI wins you over with its softness and sweet, slightly spicy taste. Made from prime cuts of pork neck, it is salted and massaged by hand, stuffed into natural casings, and left to aged for at least 60 days, according to the traditional artisan methods of the Ravanetti family.

Bresaola di Manzo Punta d'Anca metà is obtained from the finest cut of beef thigh, free of fat and rich in protein, iron, and minerals. Originally from the Lombardy valleys, it is a lean, delicate, and highly nutritious cured meat. Naturally aged, it is ideal for a healthy and balanced diet, perfect for those who play sports.

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.