In the countryside around Parma, for farms families, raising a pig at home was a tradition: with its meats, depending on the area, were made Salami, Strolghini, Culatelli, Fiocchetti, Pancette, Cups, Hams and Shoulders.
More than a century and a half ago, for the Pongolini family, that ancient tradition has become an activity that over time has become a high-quality production company.
Guided tours, personalized tastings and food and wine meetings are not extraordinary events at La Fattoria di Parma; you can always organize them. To better welcome its guests, La Fattoria di Parma has created the SalAmeria, a unique space, overlooking the Bottega, dedicated to tasting and discovering cured meats such as The Culatello, the "King of fogs".
