Category: Consortium firms

Production Site: Via Provinciale, 91 – 43011 Busseto (PR)
Registered office: Via Nazionale Emilia, 124 43012 Sanguinaro (PR)
Telephone: 0521 825107
E-mail: info@salumificiorossi.it
Website: www.salumificiorossi.it
EEC Stamp: IT 708 L CE 

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The tradition of the ‘ROSSI’ family as producers of cured meats dates back to the 1800s when they started to produce in the back of a small village shop. Today, the family has reached the sixth generation, and represent an almost unique reality in the field in Italy.
Our main cured meats are Culaccia®, Culatello di Zibello DOP, Fiocco, Salame di Felino IGP, Salame Strolghino, Coppa di Parma IGP, Pancetta arrotolata, Spalla cotta di San Secondo and others.

Via Garani n.3 – 43016 Polesine Zibello (PR)
Telephone: +39 0524 96151
E-mail: mezzadri@culatello.biz
Website: www.culatello.biz
Online shop: www.culatello.biz/shop

EEC Stamp: IIT 9-3300 L CE

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A family-run business that controls the entire swine supply chain : from feeding to slaughtering and processing into high quality cured meats. All this by exploiting the humid air of the Po. In Polesine Parmense until 2014, Roberto Mezzadri, the master, was the oldest of the Consortium’s founding members, and owned a 35 hectares of farmland that were cultivated according to the criteria of integrated pest management, with cereals and forage to feed 200 pigs that, once they had reached the right weight, would have been transformed each year into 400 culatelli, 400 fiocchi, 400 coppe, 400 spalle, 400 pancette and the rest into sausages; in 2015 he passed the business on to his son Fernando and grandson Filippo. The company was founded in the 1950s and embodies the passion and dedication of a lifetime. Roberto Mezzadri has always chosen a high-profile handmade production, still working with the techniques of the past, which the two young men still carry on today. The care in the choice of meat and the processing as an ancient rite prepare a culatello that requires daily presence and commitment in the maturing process, which takes place in the old, non-air-conditioned cellars, where the dull red of the bare bricks is accompanied by the warm colour of the culatello gradually as the flow of time brings it to perfection. The geographical location creates a unique environment, where the humidity and mists rising from the great river are alternated with the summer heat, which are both necessary for maturing. “They are all cured meats of absolute integrity,” assures Fernando Mezzadri, the second generation exponent, ” in which there is no trace of preservatives, additives or stabilisers. The processing of the cured meats is strictly artisanal and in accordance with tradition. Even the preparation of our cured meats is a ritual that is handed down from father to son and from grandfather to grandson; that of Culatello di Zibello DOP, in particular, has its own unique procedure established by the Production Regulations. After moulding into the shape of a pear with the tip slightly tilted to one side, the curing process is carried out using a well-calculated mixture of salt and pepper. After a good massage, the culatelli together with the spalle, coppe and fiocchetti are left to rest for 7 – 8 days in a cool place, not without sprinkling them properly with a mixture of red wine and garlic. Depending on the weight of the cured meat, the maturing process can last up to 24 months”. The family tradition continues today with Filippo, the nephew of Mastro Roberto Mezzadri.

Via Provinciale n. 4/A, Roncole Verdi, 43011 Busseto (PR)
Phone: +390524 935024 – Fax: +39 0524 935054
E-mail: info@dallatana.it 
Website: www.dallatana.it 
EEC Stamp: IT 1959 L CE

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In 1998, Filippo and Fabrizio Dallatana were in their early twenties when they decided to rent a small charcuterie workshop in Sant’Agata di Villanova d’Arda (PC). At that time, the perception of Protected Designation of Origin (PDO) was faint on the market, but their intuition inspired them to look for a territorial birth. Thus, in August 2004, the new D.O.P. plant was established in Roncole Verdi (Busseto- Parma), with 2,000 metre squares of surface area and natural underground cellars. This is the place where the dream of combining the passion born in the courtyard with the hand-crafted art of producing Culatello di Zibello DOP became a reality. It’s the Dallatana laboratory’s flagship product, along with Strolghino, Spalla Cruda and Felino Salami IGP. Dallatana’s Culatello di Zibello DOP is the result of the successful combination of family tradition, innovation and advanced technology, a product appreciated by the most important charcuteries and restaurants.
In order to produce and season the King of Italian deli meats, the Dallatana laboratory strives every day to stand out and make a difference. At our laboratory, the fresh thighs are delivered: the ink on the rind is checked for the tattoo showing the age and origin of the pig, as well as the texture and shape of the meat. The pork is then skinned, boned and cut up, all operations performed by hand in-house by the company staff. The salt-curing procedure is carried out by Dallatana’s laboratory and it is called balanced salting: precise quantities of salt, measured on the weighing scales are massaged according to the weight of each Culatello. Thanks to these precautions it has also been possible to reduce the amount of salt thanks to specific environmental conditions in the first processing stages (salting, resting and drying) in order to obtain a very mild product. After years of testing and research, Dallatana has developed a particular processing technique that has made it possible to obtain a Culatello with a specially designed shape, so as to have maximum yield and minimum waste. Dallatana Culatello is in fact distinguished by its rounded shape, free of excessive points. All Culatellos mature in natural cellars of a 17th century building with old oak beams, floors and original brick walls: in these rooms stands the Vecchio Mulino Dallatana restaurant, next to the house where Verdi was born, where it is possible to taste the cured meats produced and the traditional dishes of the Parma lowlands (“Bassa”). Today the Dallatana laboratory – which is open for guided tours – is licensed to export Culatello to Europe, Japan, South Korea and Hong Kong.

Via Facchini n. 16, 43019 Soragna (PR)
Laboratory: Strada Emilia n. 1/A, 43019 Soragna (PR)
Shop: Via Trieste n. 4/B, 43019 Soragna (PR)
Telephone: +39 0524 596061 – Fax: +39 0524 599690
E-mail: info@crocedelizia.com 
Website: www.crocedelizia.com 
EEC Stamp: IT 92991 L CE

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A family story: the re-discovered art of the ‘masalen’.
The history of CroceDelizia is the tale of a family that renews, while preserving, the tradition of the ‘masalen’, the pork butchers of the ‘Bassa’. This is how it was for Ernesto Carraglia, who learned from his father Ugo the techniques and secrets to select, process and season the pork and transform it into high quality cold cuts. CroceDelizia maintains over time a manual ‘doing’ and craftsmanship, in which innovation, just like salt, is dosed wisely, to maintain the knowledge/taste of tradition.

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Via Gerenzana n. 3, 43016 – Polesine Zibello (PR)
Telephone: +39 0524 99121
E-mail: azienda.cacciali@gmail.com

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Once upon a time, grandfather Augusto Cacciali, known as ‘Gusten’, after returning from the war, settled in Zibello and began to dedicate himself to cheese production, passing on all the secrets of the cheesemaker’s trade to his son Graziano, who then carried on the business side by side with the charcuterie business. This is how the history of the Cacciali Graziano company began, which in 2008 received the gold medal from the Chamber of Commerce for the Loyalty to Work Award for its 50 years of activity. Historically a member of the Parmesan Cheese DOP Consortium, in 2009 the owner was also one of the founding members of the Consorzio for the Protection of Culatello di Zibello DOP.
We are a small family-run business that produces typical cured meats in the respect of the tradition that has been handed down to us.

Strada Quarta n. 19, 43010 Località Fontanelle di Roccabianca (PR)
Telephone: +39 0521 370044
E-mail: info@bredelgallo.it 
Website: www.bredelgallo.it 
EEC Stamp: IT F8Q40 CE

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The Brè del Gallo company, located in the Municipality of Roccabianca, in the village of Fontanelle, the birthplace of the writer Giovannino Guareschi, according to the ancient family tradition, offers unique and memorable products, to be enjoyed not only with excellent cold cuts, but above all, with unforgettable memories….
The Magnani family’s passion for the King of cured meats, ‘Culatello di Zibello DOP’, has transformed what was once an ancient tradition into a delicious moment to be shared with those who love and appreciate the flavours and aromas of the past…… here Tradition is an art that is still alive!
After careful selection of the meat from local pigs, it is up to tradition and the expert hands of the butchers, with their secrets, to delicately prepare our cured meats
Our Culatelli are left to age for the drying period in the rooms of the farmhouse, where only the opening of the windows allows natural ventilation.
They are then left to age naturally in the centuries-old cellars of the homestead where the microclimate characterises the delicate aroma of our cured meats. The humid winter climate and the constant fog in our area facilitate the slow and long maturing process.
In addition to the delicious Culatello di Zibello DOP and Spalla Cruda di Palasone the other traditional local specialities are Coppa, Fiocchetto, Pancetta, traditional Salame and the delicate Strolghino salami.
As a perfect match to our cold cuts, from our lands we obtain the best grapes for the winemaking of Fortana, Dora Classic Method Brut Rosè and Fedo Classic Method Brut (aromatic Malvasia di Candia) wines.
Upon reservation, the company remains open to the public with the possibility of visiting the processing and ageing rooms. We have dedicated rooms for tasting our cured meats.

Via Sbrisi n.2, 43010 Polesine Parmense (PR)
Telephone: +39 0524 96136
Str. Palazzo Due Torri – 43016 Polesine Zibello (PR)
Telefono: +39 0524 936539
E-mail: info@acpallavicina.com 
Website: www.acpallavicina.com 
EEC Stamp: IT 1819 L CE

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“Antica Corte Pallavicina’ is the brand that identifies our homemade production of cured meats. We are associate members of the Consorzio for the Protection of Culatello di Zibello. for which we have been striving hard. Today we can proudly say that we have contributed to maintaining the authenticity and integrity of the characteristics of the king of cured meats.
We have been producing cured meats for more than 150 years now! Our great-grandfather Carlo, the trusted butcher of Maestro Giuseppe Verdi, was the first! It was him who produced the salami and culatelli so much mentioned in the letters that the Maestro Verdi used to write to his friends ‘my best companions are salami, culatelli, spalle cotte and my wine’.
These jewels were only for the few! Only those who were already familiar with Culatello and knew how to appreciate that unique flavour that in the Bassa (Lower Po Valley) is defined by the elders as ‘fragrance’ or ‘tobacco, honeyed’. We have never stopped producing these Culatelli, but only for us and a few friends, as it is too difficult to make people understand why there are so many white dots, and to explain this intense, savoury flavour!
But now times seem to have changed, and increasingly more people understand Culatello!
Gold used to be one of the most precious things that farmers owned in just a few pieces: a necklace, a pair of earrings; but the other gold they treasured was in the cellar, guarded on sight, brushed and revered no less than the other, the Culatello!!! These Culatelli now have the brand of the Consorzio of Culatello di Zibello and enclose the knowledge of a family that has been producing them since the days of the Master!

Strada per Diolo, Loc. Chiavica, 43019 Soragna (PR)
Ph:: +39 339 4856800
E-mail: info@anticardenga.it 
Website: www.villanisalumi.it/le-specialita/antica-ardenga
EEC Stamp: IT B7Q7T CE 

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Antica Ardenga is a small company that produces limited quantities of cured meats from the Bassa Parmense.
The ‘Bassa’ is an area along the banks of the Po River, in the province of Parma, which has always been devoted, due to tradition and an ideal climate, to the production of high quality cured meats. Undoubtedly, the best known and most appreciated local product is Culatello di Zibello DOP, the undisputed king of Italian pork butchery; the production of other sausages and salamis, all of which have always been linked to local traditions, is also quite extensive. The company is one of the twenty-three producers that make up the Consorzio of Culatello di Zibello.
The Production reflects the techniques which have always been used by the pork butchers of the Bassa (Lower Po Valley). Then it is our humid cellars with their ideal microclimate that, together with the weather and fog, contribute to making them unique. To respect the tradition, our pigs are like those of yesteryear: born and bred on the farm, fed with the farm’s products, brought up to 14 months old and then slaughtered at around 260 kg. Naturally, everything is O.G.M. free.

Production Site: Via Ghizzi n. 24, 43010 Zibello (PR)
Telephone: +39 0524 99122
Registered office: Via Valpantena n. 18/g – 37142 Quinto di Valpantena (VR)
Ph: +39 045 8097511 – +39 045 551589
E-mail: info@negroni.com 
Website: www.negroni.com 
EEC Stamp: IT 480 L CE

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Negroni is one of the best known brands of cured meats in Italy. For over one hundred years, it has been a leader in high quality charcuterie and the point of reference among consumers.
The production of NEGRONI Culatello di Zibello is carried out in the rooms and centuries-old cellars of Villa Gambara. The sundial on the façade of this 17th century residence seems to highlight the important role of time in every single stage of production of NEGRONI cured meats.
In the 1950s, innovative production lines were set up to support the manual work of our master pork butchers.
It was only from this relationship of mutual respect and strict discipline that the artisan laboratory of Villa Gambara gave life to its D.O.P. certified Culatello di Zibello.
The skilful art of the hands of the master charcutiers is a guarantee of the high quality of the D.O.P. Culatello, whose preparation ritual follows different phases and manual processes, but united by the same care, the same calm and the same touch of the NEGRONI butchers. The selection of the meat is rigorous and accurate, and so is the preparation of the individual ingredients of the recipes that have not been modified over the years.
In a sequence of gestures and actions, the master charcutiers bag, sew, tie, caress and seal each product by hand, fully aware that each piece they process represents a small piece in the centuries-old history of this ancient artisan tradition.
This is the only way to make Culatello di Zibello D.O.P. synonymous of know-how, passion and exclusivity. This is why the Selections of Zibello represents the point of arrival of a journey that begins with the choice of raw materials and has its end with the satisfaction that the customer experiences at the moment of tasting.

Via Vedole n. 68, 43052 Colorno (PR)
Telephone: +390521 816169
E-mail: info@alvedel.it
Website: www.alvedel.it
EEC Stamp: IT 1949 L CE

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We are proud of our tradition. Indeed, Al Vèdel was established back in 1780, when ‘siora’ Cleofe decided to turn what had until then been a rustic cottage adjacent to a farmhouse into a food shop and restaurant. After this beginning, the history of Vèdel fully matches with that of the Bergonzi family, from Ernestino to the current owners Monica and Enrico, and with the passing of generations the trattoria’s fame has spread among Parma families and amongst lovers of good food who, today as in the past, can sit down in a warm and welcoming environment where flavours and aromas keep alive a story that began so long ago.
Le Vedole is an ancient land of cured meats, and Al Vèdel produces Culatello di Zibello DOP, the one which is protected by the Consorzio for the Protection of Culatello di Zibello. This would be sufficient to understand the quality of the products that come out of the trattoria’s ageing rooms, but we would also like to talk about the animals being chosen with extreme care, the daily checks on the new-born culatello, the first maturation in the south and the second in the north, and finally the cellar, which is visible, in which the walls and the floors are the same ones that ‘siora’ Cleofe used to see and the muddy clay soil still gives the precious humidity that makes the noblest part of the pig’s thigh such a highly prized product all over the world. The Culatellos are just hanging there, resting in the quiet awareness of their goodness, knowing that the right guest is about to enter to appreciate them. But they are not the only ones, in the kingdom of the pig. Al Vèdel offers pancetta, matured for at least two years, fiocco, salami, cicciolara and ciccioli.