The Ferrarini "Parma Flavours" owe their name to the production area, known as Italian Food Valley. Parma hills are known, since ancient times, because of their precious micro-climate, temperate and windy, particularly indicated for hams maturing.

PARMA COOKED CULATELLO
The use of the leg of pork most valuable part, a natural aromatizing obtained with an infusion of more than 20 essences vegetable mixed following an exclusive receipt, a prolonged cooking at high temperature: here we have the cooked culatello ingredients, a very innovative product, but patiently worked and strictly by hand.

PARMA CULATELLO WITH PIGSKIN
From the greatest part of ham, the most valuable, boned, stem less and ”without flake” our culatello with pigskin was born, worked in a craft made way and naturally matured. 

PARMA SALAMI
From the original sweet flavour, its taste is made still more exclusive thanks to an ancient receipt and to a slow maturing.