The culatelli are hanging there. In a silence suggestive of history and tradition, respect for nature and skills handed down from generation to generation. The aroma comes from here, from Podere Cadassa, where for many years the Bergonzi family have been the guardians of the art of making Culatelli. In the processing room, two skilled pork butchers with the wisdom of age and experience place at the disposal of the podere, or farm, their age-old dexterity. No preservatives are permitted, apart from the salt and pepper which are the only additives to the quality of the meat from pigs that have been nurtured since birth. The room below ground that is used as a cellar is where the ageing of the culatello takes place, and where quiet, patience and daily controls will finally yield a product guaranteed to produce the greatest of pleasure at any table. Not lacking are other cold meats from the Podere Cadassa: Fiocco di Culatello, Salame Gentile, Salame Sfilsetta, Coppa and the all but unobtainable Spalla Cruda.