The prosciutto cotto (cooked ham) is obtained from hog thighs, boned, salted and then cooked: the thighs are the same for the production of the prosciutto crudo (raw ham).

Mortadella has a typical cylindrical shape. Typical are the appearance and the colour of the slice as well, a uniform pink due to finely minced meat studded with well-defined white cubes, the so-called “lardelli” (first quality fat).

Culatello is considered one of the most prestigious deli meats in the Italian production tradition. It is obtained from the hind limbs of the pig, defatted and deprived of the rind, in which the muscle mass around the femur is isolated.

The salami has ancient roots: over the centuries it has evolved into different varieties, to the point of constituting a real “family”, with specialties for each region.