Discover the artisans and companies crafting exquisite cured ham in the Emilia-Romagna region of Italy. This guide explores the tradition and quality of local producers, renowned for their gastronomic specialities. Delve into the world of Italian cured meats and find the most prominent brands contributing to the region's culinary fame. Ideal for food enthusiasts and food industry professionals seeking high-quality suppliers. Learn the secrets behind one of Italy's most iconic products.
Born from ancient tradition handed down generations
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Devodier Prosciutti is recognized for producing quality cured hams in the Parma region, particularly their Prosciutto Crudo. Their commitment to regional traditions makes them a notable producer.
Produces its own flour, wine, cheese, dairy products, and prosciutto
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Casa Spadoni is dedicated to preserving and utilizing the Mora Romagnola pig, offering unique regional specialties like salami and prosciutto. Their focus on this native breed provides distinct products.
Deep tradition dating over 150 years
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This producer is renowned for its prestigious Culatello di Zibello DOP, a rare and valuable cured ham. Their over 150-year tradition and use of native black pigs highlight their commitment to regional heritage.
Family-owned company
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Salumificio Conti is known for its aged Prosciutto di Parma, offering varieties like their 'Rosa Antico DOP 24 mesi metà.' Their focus on extended aging contributes to a distinct flavor profile.
Produces high-quality cured meats
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Bedogni Egidio is a recognized name among Parma ham producers, known for its Prosciutto di Parma DOP. Their consistent quality and adherence to traditional methods make them a reliable choice.
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Maintains Emilia-Romagna ham tradition for over 60 years
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S. Ilario Prosciutti is a family-owned company with over 60 years of tradition, consistently producing high-quality Prosciutto di Parma. Their meticulous selection of raw materials and traditional methods ensure a superior product.
Family has been producing cured meats since 1924
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Gualerzi S.p.A. is a reputable producer offering a range of high-quality cured meats, including Parma Ham and Culatello di Zibello. Their DOP and IGP certified products are rooted in rich Italian gastronomic traditions.
Family-run producer of prosciutto
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Salumificio La Perla is renowned for its high-quality traditional meat products, specializing in Prosciutto di Parma. Their commitment to authenticity and carefully selected raw materials ensures a superior product.
Associated with Parma Ham Consortium since 1976
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Casa Graziano contributes to the diverse offerings of Parma ham, notably producing 'The Prosciutto di Parma con osso' (bone-in Prosciutto di Parma). Their traditional approach ensures an authentic product.
Long family tradition in typical cold cuts production
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Salumificio Grossetti boasts a long family tradition in producing typical cold cuts of the Piacenza area, including three PDO products. Their low-salt method results in distinctively sweet salamis.
Oldest cold cuts producer in Emilia-Romagna
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Villani Salumi, established in 1886, is a historic family-owned business committed to quality and traditional meat curing. They produce a wide range of local specialties, including dry-cured ham.
Unsurpassed in flavor, texture, and quality
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Pio Tosini is a leading name in Prosciutto di Parma production, upholding artisanal craftsmanship with a long-standing tradition. Their commitment to quality makes them a top choice for authentic cured ham from Emilia-Romagna.
Family-owned producer of premium Prosciutto di Parma DOP
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Fratelli Galloni is a significant family-owned producer of premium Prosciutto di Parma, including their unique 'Barrique Prosciutto di Parma.' Their dedication to quality makes them a key player in the region.
Emphasizes quality and tradition
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Tanara Giancarlo is one of Parma's historical prosciutto factories, combining traditional expertise with a willingness to innovate. They are known for both PDO hams and experimental varieties.
Made from heavy Italian pigs
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Negroni is a well-known producer, chosen by Eataly for its Culatello di Zibello DOP, aged in their Villa Gambera cellars. This selection highlights their unique, complex, and delicate flavor.