Località Frescarolo n.116, 43011 Busseto (PR)
Telephone: +39 0524 97088
E-mail: minozzi.angelo@libero.it
It was back in 1976, in the countryside of the Parma Lowlands (“La Bassa”), when my father Angelo Minozzi started the production of his cured meats and today, as then, our business is based exclusively on the quality and deliciousness of our products, in the belief that these are values that are valid today and forever.
To guarantee all this, we select meat from pigs that are exclusively born and bred in Emila Romagna or Lombardy and our processing is totally manual. Our production takes place in natural environments, without any forcing, just like it used to be done in the past.
Our products are all gluten- and lactose-free.
The seasoning of our cold cuts takes place for the first six months on a mezzanine next to the workshop and then in our centuries-old cellar, with its typical brick floor laid on the ground and a small window, which is only opened in the morning to let in the humidity needed to give the fragrance that only our cold cuts have.
Since 1996 we have been among the founders of the Consorzio of the Culatello di Zibello, to make this ‘jewel’ of the Parma Lowlands tradition known and appreciated by a larger number of people.
In our shop you can find not just Culatello di Zibello DOP, but also many other products such as the spalla cruda (raw shoulder), salami, Strolghino, Fiocchetto, pancetta, Coppa, and in the winter period, Cappello del prete (“Priest’s hat”), Mariola and Cotechino.
Our company is a family run business and since 2014 it has been managed by me, Pamela Minozzi, together with my husband Alberto. We carry on our tradition that has been handed down to us and which still guides us today. Without passion our products would not taste the same and that is why we want to keep it alive for future generations.
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