Charcuterie

Emilia is a land of gently rolling hills, fields stretching out as far as the eye can see, work and passion; just to the south, the Tuscan countryside keeps its own butchery tradition alive. From these two lands come cured meats with a story that goes back centuries, made from simple ingredients: a love for work, tradition and quality.

Prosciutto di Parma, culatello, coppa and strolghino from Emilia; finocchiona, Tuscan salame and guanciale from Tuscany. One taste is enough.