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Rossenello or Fiocco di Canossa is obtained from the most lean part of the pig’s thigh
Called “fiocco del prosciutto”.

Rossenello has the same features of Canossello:

- light and accurate salting
- only natural herbs and spices added
- no preservatives, nor other chemical additives
- the specific and unique climate of our territory

But there are some differences:

- the smaller dimension of Rossenello
- a smaller part of fat meat
- no more than 8 months seasoning time

Therefore Rossenello has a unique taste and aroma, different from Canossello.

The meat employed is of the highest quality coming only from well-fed national pigs, all born, raised and butched in Italy.


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