Culatelli hung in the cellar, waiting, immersed in an evocative silence made of history, passion and craftsmanship passed down through generations. The unique aroma, texture and flavor of this exclusive cured meat produced at “Podere Cadassa” are typical of the Italian Food Valley, where the Bergonzi Family have been artfully perfecting traditional butchery practices, typical of Parma, for over two centuries.
Carefully selected meat, rigorously manual production and great respect for nature and its laws are necessary conditions to realize unique Products with an authentic taste. Excellence and uncompromised quality: these are our aims when producing, selecting and distributing Culatello di Zibello DOP, Fiocchetto, Spalla Cruda di Palasone, Spalla Cotta di San Secondo, Salame Gentile, Strolghino, Mariola, Coppa, Pancetta and Cotechino.
In the processing rooms capable “Norcini” painstakingly share with “Podere Cadassa” their knowledge and skills, while in the Natural Cellar our Products slowly cure and age, refining their fragrance with the calm passing of time, patience and daily attentions aimed at ensuring the process is always true to tradition.
Walking amongst over 7 thousand hanging Culatelli allows Guests to relive in our origins and heritage, our traditional rustic erudition. To discover the high quality Charcuterie of Parma ,the ancient rooms of Podere Cadassa can be also visited virtually.
Click on our Virtual tour and dive into the impressive beauty of the “Charcuterie Court”, providing a chance to experience an exciting journey through the original sights of the Food Valley.
|BRC and IFS certificated|