{"id":835,"date":"2026-01-29T15:48:49","date_gmt":"2026-01-29T14:48:49","guid":{"rendered":"https:\/\/salumificiorossi.it\/our-products\/"},"modified":"2026-07-10T16:23:10","modified_gmt":"2026-07-10T14:23:10","slug":"our-products","status":"publish","type":"page","link":"https:\/\/salumificiorossi.it\/en\/our-products\/","title":{"rendered":"Our products"},"content":{"rendered":"
[vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”818″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

CULACCIA\u00ae<\/h4>\n

 <\/p>\n

An exclusive product of Salumificio Rossi and a registered trademark<\/strong>, Culaccia was invented by Riccardo Rossi.<\/p>\n

It is the most prized part of the ham, without bone, shank or fiocco. Processed and aged in an extremely natural way, it is neither stuffed nor otherwise manipulated.<\/p>\n

It has very little waste and a shape that allows uniform slices from beginning to end. As tender as Prosciutto di Parma and as sweet and fragrant as Culatello.<\/p>\n

Storage: when whole, it should be kept in a cellar or in a cool, humid environment. Once cut, store in the refrigerator.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”819″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

CULATELLO DI ZIBELLO PDO<\/h4>\n

 <\/p>\n

A typical product of the Bassa Parmense area, it is obtained from the largest muscular portion of the pig’s hind leg, with the rind and bone removed.<\/p>\n

It is hand salted, encased in a natural pig bladder and tied by hand.<\/p>\n

Storage: when whole, it should be hung in a humid, poorly ventilated environment. Before consumption, it should be peeled and washed. Once cut, store in the refrigerator.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”820″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

CLASSIC CULATELLO<\/h4>\n

 <\/p>\n

A typical product of the Province of Parma, it is obtained from the largest muscular portion of the pig’s hind leg, with the rind and bone removed. It is hand salted, wrapped in a natural pig bladder and tied by hand.<\/p>\n

Its intense and distinctive flavour expresses the aromas of the Bassa Parmense and the traditional ageing cellars of the Po Valley.<\/p>\n

Storage: when whole, it should be hung in a humid, poorly ventilated environment. Before consumption, it should be peeled and washed. Once cut, store in the refrigerator.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”821″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

PROSCIUTTO DI PARMA PDO<\/h4>\n

 <\/p>\n

A traditional product of the Province of Parma, it boasts centuries of history and is renowned throughout the world.<\/p>\n

The authentic product is distinguished by the fire branded Ducal Crown mark, applied only after all inspections required by the production regulations have been successfully completed.<\/p>\n

After salting, it is dried in ventilated curing rooms and then matured in ageing cellars. Its slices are sweet, delicate and tender.<\/p>\n

Use: ideal for charcuterie platters, sandwiches and snacks.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”822″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

FELINO SALAMI PGI<\/h4>\n

 <\/p>\n

The earliest historical references date back to the 1st century AD. Felino Salami was highly appreciated by the noble courts that succeeded one another in Parma, from the Farnese family to the Bourbons and Duchess Marie Louise.<\/p>\n

It is considered the noblest salami of the Province of Parma. The careful selection of meats and natural ingredients is essential to its quality.<\/p>\n

After mincing and gentle mixing with salt and spices, the mixture is stuffed into natural pork casing, which promotes slow drying and maturation.<\/p>\n

Its flavour is fragrant and distinctive. It should be sliced diagonally to obtain its traditional oval shaped slices.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”823″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

STROLGHINO<\/h4>\n

 <\/p>\n

A small salami typical of the Bassa Parmense area, it is produced using meat obtained during the preparation of Culatello.<\/p>\n

In the past, every family raised a pig at home, feeding it with kitchen leftovers and wasting nothing. From these traditional household preparations came Strolghino, the first cured meat traditionally enjoyed after the pig processing season.<\/p>\n

The careful selection of meats and ingredients is essential to achieving the desired quality. After mincing, the mixture is stuffed into an extremely thin casing that accelerates drying and maturation.<\/p>\n

Delicate and light in flavour, it is best enjoyed while still soft.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”824″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

COPPA DI PARMA PGI<\/h4>\n

 <\/p>\n

Coppa di Parma PGI is obtained from the muscular portion of the pig’s neck, carefully trimmed. Historical records confirm its production as early as 1680.<\/p>\n

After deboning, it is salted, stuffed and slowly dried. During ageing in our cellars, it develops its rich and unmistakable flavour.<\/p>\n

Use: ideal for charcuterie platters, snacks and filled sandwiches.<\/p>\n

Storage: keep refrigerated. Once opened, protect the exposed surface with plastic wrap.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”825″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

CULACCINA\u00ae<\/h4>\n

 <\/p>\n

An exclusive product of Salumificio Rossi and a registered trademark,<\/strong> it is obtained from the smallest muscle of the ham, known as Fiocco or Fiocchetto. Freshly deboned and left with its rind intact, it is salted, dried in ventilated curing rooms and matured in our cellars.<\/p>\n

It has very little waste and a shape that allows uniform slices. The rind protects the product, keeping it tender even after long ageing periods.<\/p>\n

Its compact size makes it easy to consume. Its characteristic sweetness and delicate aroma make it particularly appetising.<\/p>\n

Storage: when whole, keep in a cool environment such as a cellar. Once cut, store in the refrigerator.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”826″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

MATURED PORK LOIN<\/h4>\n

 <\/p>\n

Pork Loin is the finest cut obtained from the back of the pig. It is processed with extreme care to preserve its flavour and natural fragrance.<\/p>\n

It is slowly massaged with a blend of salt and selected spices, then dried and matured in our ageing cellars. Its defining characteristic is the delicacy of its fresh and fragrant aroma.<\/p>\n

Use: ideal for charcuterie platters, quick snacks and gourmet sandwiches.<\/p>\n

Storage: keep refrigerated. Once opened, protect the exposed surface with plastic wrap.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”827″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

ROASTED FIOCCO<\/h4>\n

 <\/p>\n

Obtained from the finest portions of the ham, it is produced by deboning the entire leg and removing both the bone and shank.<\/p>\n

It is cured in brine with selected herbs and spices, then oven roasted. The cooking process enhances its aromas and flavours.<\/p>\n

Its distinguishing feature is the delicacy and fragrance of its taste.<\/p>\n

Use: ideal for charcuterie platters, snacks and sandwiches.<\/p>\n

Storage: keep refrigerated. Once opened, wrap with plastic film.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”828″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

CLASSIC FIOCCO<\/h4>\n

 <\/p>\n

It is the smallest muscle of the ham, commonly known as Fiocco. Once deboned and deprived of its rind, it is salted, encased in a natural pig bladder and tied by hand.<\/p>\n

After drying in static curing rooms and ageing in our cellars, it offers very little waste and uniform slices throughout.<\/p>\n

Drier than most traditional cured meats, especially on the exterior, it develops an intense and distinctive aroma. Its relatively small size allows for convenient consumption.<\/p>\n

Storage: when whole, keep in a cool environment. Peel gradually before consumption. Once cut, store in the refrigerator.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”829″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

GORDO\u00ae<\/h4>\n

 <\/p>\n

An exclusive product of Salumificio Rossi, invented by the company and registered as a proprietary trademark.<\/strong> Technically, it is a pork jowl that is sewn and slowly aged over a long period.<\/p>\n

Its unique production process allows the rind to protect the product, preventing the rancidity often associated with fat rich cured meats.<\/p>\n

It is mainly enjoyed as a sliced cured meat. Excellent as an appetiser, in sandwiches, with warm bread or served on hot fried polenta.<\/p>\n

Storage: when whole, keep in a cellar. Once opened, store in the refrigerator and peel according to consumption requirements.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”830″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

MATURED PANCETTA<\/h4>\n

 <\/p>\n

Matured Pancetta is obtained from pork belly with its rind attached. It is trimmed, salted and seasoned with spices before being rolled and tied for drying.<\/p>\n

Several months of ageing in our cellars give it the sweet aroma of a traditional recipe, remarkable tenderness and delicacy, enhanced by its fine marbling of noble white fat.<\/p>\n

Use: ideal for charcuterie appetisers and gourmet sandwiches.<\/p>\n

Storage: keep refrigerated. Once opened, wrap the exposed surface with plastic film.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”831″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

SPALLA COTTA DI SAN SECONDO<\/h4>\n

 <\/p>\n

The first documented reference to this cured meat dates back to 1170. It was praised in numerous letters by Giuseppe Verdi, who often presented it as a gift to friends.<\/p>\n

The first fair dedicated to this speciality was established in 1957 and helped spread its appreciation beyond the Province of Parma.<\/p>\n

It is produced by deboning the fresh shoulder, curing it in salt for several days and then encasing it in a natural pig bladder. After drying, it is slowly cooked in hot water.<\/p>\n

It should be served warm, sliced medium thick, as a main course accompanied by sauces or vegetables. It is also excellent served cold in sandwiches or as part of a charcuterie selection.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”832″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

PARMIGIANO REGGIANO PDO<\/h4>\n

 <\/p>\n

Widely regarded as the King of Cheeses.
\nWe carefully select the dairies we work with to guarantee exceptional quality and optimal ageing. Further maturation in our cellars refines the flavour and ensures consistency in every wheel.<\/p>\n

Available in different ageing profiles, including 12, 24 and 30 months, and sourced from both mountain and lowland dairies. Our selection also includes Parmigiano Reggiano produced exclusively from the milk of Red Cows.<\/p>\n

La produzione utilizza solo latte fresco e segue un disciplinare rigoroso, dall\u2019alimentazione delle vacche fino al taglio del prodotto finito. Non contiene conservanti.[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”833″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””]\n

LARDO PESTO WITH VEGETABLES<\/h4>\n

 <\/p>\n

Produced according to an ancient family recipe that has remained unchanged for more than 90 years. Only the finest pork fat is used, minced and pounded until it becomes a soft and delicate cream.<\/p>\n

La lavorazione prevede la macinatura a freddo e l’impastatura con ingredienti selezionati. Si utilizzano esclusivamente verdure fresche e sale marino.<\/p>\n

Ideal spread on warm bread, for enriching dishes, cooking eggs or meat, and adding flavour to soups and vegetables.<\/p>\n

Storage: always keep refrigerated.[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row section_padding=”no-padding”][vc_column width=”1\/2″][vc_single_image image=”818″ img_size=”full” style=”vc_box_outline” css=””][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text css=””] CULACCIA\u00ae   An exclusive product of Salumificio Rossi and a registered trademark, Culaccia was invented by Riccardo Rossi. It is the most prized part of the ham, without bone, shank or fiocco. Processed and aged in an extremely natural way, it is neither stuffed nor otherwise..<\/p>\n","protected":false},"author":1,"featured_media":834,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-835","page","type-page","status-publish","has-post-thumbnail","hentry"],"meta_box":[],"_links":{"self":[{"href":"https:\/\/salumificiorossi.it\/en\/wp-json\/wp\/v2\/pages\/835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salumificiorossi.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/salumificiorossi.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/salumificiorossi.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salumificiorossi.it\/en\/wp-json\/wp\/v2\/comments?post=835"}],"version-history":[{"count":0,"href":"https:\/\/salumificiorossi.it\/en\/wp-json\/wp\/v2\/pages\/835\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/salumificiorossi.it\/en\/wp-json\/wp\/v2\/media\/834"}],"wp:attachment":[{"href":"https:\/\/salumificiorossi.it\/en\/wp-json\/wp\/v2\/media?parent=835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}