The region Emilia Romagna and more precisely the provinces of Parma, Reggio Emilia and Modena can be considered one of the oldest centres of the butchering and working of the pig-meat and of the production of salami. In this area you will find the finest 'heavy' porks, nourished with the milk's serum, rich in proteins and other fundamental elements. Polibio in 180 b.C. witnessed that "there are so many oak woods that the largest part of pig-meat in Italy comes from this area ".
The dry windy climate of the hills permits the perfect seasoning of the ham and other high quality salami, prepared following the ancient tradition choosing the best ingredients.