Collection: Devodier

Nicknamed ‘the money muscle’, it is marbled and tender with a full-flavoured taste.

The king of salamis.' Tender and sweet. An ancient Parma tradition, hand-made and coarse grained, as the ancient Norcini butchers prepared it, when travelling from town to town to make salumi.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

Lean, soft and delicate, with hints of spices and herbs. Typical of the northern region of Italy.

Low water' aromatic ham from Emilia-Romagna. It is characterised by the soft pink colour of the slices, a particularly delicate perfume, a velvety texture, and a sweet flavour.

A classic product from Emilia-Romagna. It is hand-salted, long cured and lightly spiced for a very refined taste.