Consortium firms

La Bastia Srl

Registered office: Via Circonvallazione Fosse 23, 46019 Viadana (MN)
Production Site 1 : Via Nazionale Emilia 41, 43010 Catelguelfo- Fontevivo (PR)
Production Site 2 : Via IV Novembre 11, 43010 Pieveottoville – Polesine Zibello (PR)
Production Site 3 : Via Bastia 4, 43010 Pieveottoville – Polesine Zibello (PR)
Telephone: +39 0521 619106
EEC stamp: IT R5E4R CE

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La Bastia is an all-Emilian story, which smells of fog and tells us of an extraordinary passion for this territory and its products. The meat, which comes from the Cerioli Farms in Viadana, is processed using artisan methods by our butchers, who jealously preserve in their expert hands ancient recipes handed down for over sixty years from grandfather Benassi to his grandchildren.
Producing our Culatello di Zibello DOP is a “work in progress” that transforms selected top-quality raw materials into a work of art of taste. All stages of production are carried out by hand, from preparing the cuts of meat to bagging.

The centuries-old cellars.
The slow maturing process takes place in the centuries-old cellars of our Zibello factory. Everything is done naturally, without forcing anything. From October to November, every night the fog penetrates the walls of our cellars to create the right humidity and encourage the formation of noble moulds. From this spell comes the extraordinary sweetness of Culatello di Zibello DOP La Bastia. The result is to be sliced, tasted and loved.

A ‘Jewel’ born from passion and tradition.
In the collection of artworks of Parma and its territory, Culatello di Zibello DOP holds a place of honour. It is a ‘Jewel’ whose history, together with the traditional processing techniques from which it originates, must be passionately preserved for future generations. This is why we do not treat or serve our Culatello like any other cured meat. The black string with which we tie it identifies it as the flagship of our production. It is the undisputed “king of Italian cured meats.”