Porchetta in the OvenSpalla cotta San SecondoParmesan CheeseCoppa from ParmaCulatello with pigskinStrolghino

Coppa from Parma

It is a delicate "salume" with a characteristic scent and particularly soft at the taste thanks to the nervations of fat and to its slow seasoning.
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Culatello with pigskin

The "Culatta" also called "Culatello" with pigskin is obtained from the femoral part of the ham, the most appreciated, the "fiocco" It is similar to "Culatello", its noble brother, produced in the low Parmesan plain.
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