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Culatello di Zibello D.O.P.
Culatello is made by selecting the prime part of Italian leg of pork and is put to a long natural maturation for at least 10 months. |
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Prosciutto di Parma D.O.P.
Negroni Prosciutti Parma are the highest expression of Emilia tradition with their sweet and delicate flavour. |
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Prosciuto di San Daniele D.O.P.
Whilst Negroni Prosciutto San Daniele comes from the typical zone of provenance, and consists of a complete domestic hind leg. |
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Salame Cremona I.G.P.
Pure pork meat salami. Fragrant, tender and delicate, produced with carefully selected and processed meat. |
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Mortadella Bologna I.G.P.
Produced to the original Bolognese recipe. Velvety consistency, full fragrant flavour. |
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Zampone Modena I.G.P.
Prime quality and maximum attention in selecting the meat. The typically intense Bassa Padana flavours for a triumph of flavours at the table. |
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Cotechino Modena I.G.P.
The flavour of the best Emilian culinary tradition combined with the protection of I.G.P. certification for controlled production at every step. |
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Cacciatore D.O.P.
Salami made of pure domestic pork meat, produced with carefully selected and processed meats. |
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