Our cured meats- food valley
Our cured meats - food valley
Cured meats from the best Emilian tradition
Canossello
Canossello or Culatta di Canossa is obtained from the pork lean meat, the finest part of the pig’s thigh, because it allows a p...
Rossenello
Rossenello or Fiocco di Canossa is obtained from the most lean part of the pig’s thigh Called “fi...
Culatello in bladder
The typical Culatello in bladder is obtained from the pork lean meat, the finest part of the pig’s thigh because it allows a pe...
Coppa
Coppa di Canossa is made using the meat coming from the pig’s neck and it’s completely natural....
Guanciale of Canossa
Guanciale di Canossa is the best quality lard removed from the pig’s throat. While sea...
Cuor di Viola
The "CUOR DI VIOLA DI CANOSSA" (seasoned shoulder) is made by deboning a fresh pork shoulder and extracting the heart, meaning only the central part. ...
Viola of Canossa
The "VIOLA DI CANOSSA" (seasoned shoulder) is obtained from a heavy pork shoulder born, raised, and slaughtered in Italy, process...
Canossa ham
The meat employed to make Canossa Ham comes only from well- fed pigs born, raised and butched in Italy.
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Seasoned Salame
Seasoned Salame is a cylinder-shaped salami obtained from a mixture put into a meat grinder. The salami...
Black Pig Salami of Parma
The rediscovery of a culinary delight and the importance of Biodiversity.The Black Pig Salami of Parma is a product that comes from the us...
Aged lard
This product is obtain by trimming and the putting in brine the big back part of the pig. This salt solution with the only addition of natural herbs a...
Stretched out aged bacon of Canossa
This product is obtained by trimming the pork belly in order to have the classic tile form. The salting treatment is made only with sea salt, na...