Salamis

From the best Parma tradition

Salamis made just like in the old days

Salame Langhirano

From certified Italian supply chain and artisanal processing. Find out more

Salame Strolghino

Made with the trimmings of the lean parts of culatello, it's small and matured for a very short time. Find out more

A complete range

Not just typical local products but also a range of classics of the Italian tradition.

Salame BellEmilia

Made with ham meat, it's a product with little fat and lots of flavours. Find out more

linea arancione
curva arancione
curva arancione
fette di salame

To each
his own

salame langhirano ferrarini

History

Each region preserves a tradition and production method that varies according to the different village pork butchers. Spices, aromas and ingredients are typical of local traditions: there’s a salami for all tastes!

How we make our salami?

1
Arrival of raw materials
2
Grinding and addition of spices
3
Filling into casing
4
Tying
5
Hanging
6
Drying
7
Maturation
8