Prosciutto di Parma

It is the cured meat that mostly linked its name to the city of Parma; it is the sweet and soft result of the back legs of the pig, selectioned and managed with care.
The aging takes place in special rooms, with controlled temperature and a good ventilation.

It is definitely the King of cured meats, the most precious fruit of Parma tradition; it is taken from the back leg of the pig, without the bone and the rind, and then cured and aged.
A real masterpiece that Bertolotti selections from the small handcraft producers.

Fiocco di Spalla

The thin part of the shoulder of the pig gives birth to this tasty cured meat with a characteristic delicate perfume.
It is flavoured with salt and pepper, and aged with a procedure very alike the one used for aging the Prosciutto.

Coppa

It is a cured meat taken from the neck muscles of the pig: the meat is put in a casing and seasoned with salt, pepper and natural flavours.
The characteristic colour is bright red with white veins, due to the little fat used

Salame di Felino

The intense perfume and the tasty flavour are the main characteristics of this cured meat that takes its name from a small town on the hills of Parma.
It is the result of a special recipe including minced pork meat, salt pepper and spices, all put in a natural casing tied with strings.

Gola o Guanciale

Cicciolata

It is a typical recipe of the farm tradition in the province of Parma: the pork cheek and the rind are cooked together in an aromatic vegetable broth, over a wooden fire, then some fried “ciccioli” are added, and the whole mixture is aromatized with salt and spices.
It is very good as an appetizer in wintertime, or in thin slices on the polenta.