Since ancient times, the Parma area was famous for the abundance of high quality black pigs originating from southern Italy and Spain which, interbreeding with indigenous pigs present in the Parma area, gave rise to the famous Parma Black breed.

Since the mid-90s, institutions and breeders of Parma have implemented a project to recover the Black Pig that today has returned to repopulate and be raised outdoors, cheering the palates of gourmets.

The inimitable delicacy of black pork meat allows you to produce cured meats of the highest quality, such as:

Hams, Culatelli, Fiocchetti, Salami, Pancette, Cotechini and other specialties.