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Cured meats from Emilia

Cured pork meat, an Italian tradition

Italian culture has developed in many regions excellent foods by working the pork meat, an animal that was once so precious: in the early 1900s the meat for a whole family of peasants came from one pig that was bred and slaughtered during the year. The meat was to be treated and preserved. In Emilia has been developed tradition for salami famous in all the world: traditional Salami or Coppa (cured meat), but also Fiocco ham and “Culatello”, some cuts coming from the same part of the pork (the thigh). These are the most delicious products offered by this noble workmanship, and are considered Italian deli meats. Even today, the work is done by hand: the experience of the pork butcher and the ageing make the difference in comparison with the industrial production.

Salumificio Colli

Colli is a  small company located in San Polo d’Enza among the green hills of the homonymous valley, in the province of Reggio Emilia. It produces pork Coppa and SalamiProsciutto with pork rind and Fiocco ham. Carlo Colli personally oversees the realization of his products to ensure the highest quality. Colli is now recognized nationally for the quality of its products.

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