The company follows a predominantly artisanal processing method that treasures the tricks developed in over 60 years of activity.
The production plant is located in Lagrimone di Tizzano Val Parma (PR), on the Tuscan-Emilian Apennines, 720 m above sea level.
The current of warm air coming in from the sea, the so-called ‘MARINE WIND’, contributes to making the microclimate of our area ideal for curing Gallina ham and allows us to carry out traditional processing, which follows the RYTHM OF NATURE as closely as possible.
The company is now in its third generation and looks at the future with the courage, ambition and seriousness that set us apart.