The specialities of Parma

THE BEST OF THE CURED MEATS
FROM OUR AREA

The specialities of Parma, extraordinary flavours of a magical land

Parma is an almost magical province if we think of the amount of food excellence that comes from here: Parmigiano Reggiano, “Riccio” tomatoes and, of course, salami and sausages. 

Everyone can find their perfect cured meat: for those who like a spicy taste there is Coppa di Parma, for those who prefer a more delicate taste there is Culatello, not forgetting those who opt for a cooked cured meat, for these there is Spalla cotta di San Secondo

Different spices and processes have as their common denominator the search for excellence and high quality… as always.

TRADITIONAL Culatello

Culatello is known the world over as the “king” of all cold cuts. We take the same part of the pig that is used to make ham (i.e. the haunch) but select only the top-quality cut known as the “culatta” to make Culatello.

The meat is hand-salted, stuffed in a natural pork bladder and hand-tied to create its classic pear shape.

COPPA DI PARMA PGI

Coppa di Parma PGI is a prime example of Parma’s tradition of speciality pork products. The name “Coppa” comes from the muscular cut close to the neck of the pig, traditionally stuffed in a natural beef casing.

pancette

The most traditional Pancetta is the one rolled and with rind, with its characteristic cylindrical shape and round slices that melt in the mouth. For convenience, a derinded version is also available. A derinded Pancetta Coppata Magrissima, made by wrapping the lean cuts from two pancettas around a fresh coppa, completes the range.

THE SPALLA COTTA (COOKED PORK SHOULDER) OF SAN SECONDO

A typical product of the gastronomy of Parma, the cut of meat used is particularly valuable: it includes both the shoulder and the neck of the pig. Once spiced with natural aromas and sea salt, the shoulder of pork is bagged and tied by hand. At the end of this process, and before being cooked in water, it is left to mature for a short period which further enhances its flavour and aromas.

traditional culatello

Culatello is known the world over as the “king” of all cold cuts. We take the same part of the pig that is used to make ham (i.e. the haunch) but select only the top-quality cut known as the “culatta” to make Culatello.

The meat is hand-salted, stuffed in a natural pork bladder and hand-tied to create its classic pear shape.

Coppa di parma PGI

Coppa di Parma PGI is a prime example of Parma’s tradition of speciality pork products. The name “Coppa” comes from the muscular cut close to the neck of the pig, traditionally stuffed in a natural beef casing.

Pancette

The most traditional Pancetta is the one rolled and with rind, with its characteristic cylindrical shape and round slices that melt in the mouth. For convenience, a derinded version is also available.

A derinded Pancetta Coppata Magrissima, made by wrapping the lean cuts from two pancettas around a fresh coppa, completes the range.

THE SPALLA COTTA (COOKED PORK SHOULDER) OF SAN SECONDO

A typical product of the gastronomy of Parma, the cut of meat used is particularly valuable: it includes both the shoulder and the neck of the pig. Once spiced with natural aromas and sea salt, the shoulder of pork is bagged and tied by hand. At the end of this process, and before being cooked in water, it is left to mature for a short period which further enhances its flavour and aromas.

The winter products

The winter products typical of the Parmesan tradition, and more generally of Emilia, include Zampone, Cotechino and Cappellotto, the absolute stars of the Christmas festivities.

These specialities are made from strictly ‘fresh’, not frozen, ingredients that need to be cooked slowly, as is traditional. Your patience, however, will be rewarded by their softness and delicate, slightly spicy flavour, to be enjoyed all around the table.

Cotechino

The star of Emilian winter tables is unquestionably our Cotechino.

Since time is never enough, we have met the needs of our customers by creating a pre-cooked Cotechino that maintains the flavour, consistency and aroma of our traditional Cotechino, but is ready in just 20 minutes. 

Finally, something for those who have little time can still enjoy a high-quality product.

Zampone

Another typical product of the Emilian tradition, cooked Zampone is a staple of winter tables. 

Like the fresh Cotechino, the Zampone requires a slow and long time in the pot, but unlike Cotechino, it requires a particular procedure to be done first: it must be soaked in fresh water the night before in order to make the rind soft.

cappellotto

At the end we find another typical product of our festive tables. 

The Cappellotto is perhaps less known than the previous ones, but it contains the same flavours and aromas of its most famous “relatives”.

Cotechino

The star of Emilian winter tables is unquestionably our Cotechino.

Since time is never enough, we have met the needs of our customers by creating a pre-cooked Cotechino that maintains the flavour, consistency and aroma of our traditional Cotechino, but is ready in just 20 minutes. 

Finally, something for those who have little time can still enjoy a high-quality product.

Zampone

Another typical product of the Emilian tradition, cooked Zampone is a staple of winter tables. 

Like the fresh Cotechino, the Zampone requires a slow and long time in the pot, but unlike Cotechino, it requires a particular procedure to be done first: it must be soaked in fresh water the night before in order to make the rind soft.

Cappellotto

At the end we find another typical product of our festive tables. 

The Cappellotto is perhaps less known than the previous ones, but it contains the same flavours and aromas of its most famous “relatives”.

Give all the best of Cavaliere

Gift packs, personalised packaging and collectable gift boxes to enhance the tradition and taste of Cavalier Umberto Boschi products. The perfect gift for the whole family at Christmas.  

Would you like more information about the specialities of Parma?