|
|
|
| Prosciuttifico SAN FRANCESCO SpA | Charcuterie |
 |
| "San Francesco"
Parma Ham Under the patronage of the Prosciutto di Parma co-operative, San Francesco produces Prosciutto di Parma from pork haunches, selected and cured in traditional areas. Top quality meat, salt and even the air from the surrounding hills combine with time to give the distinct flavour to Prosciutto di Parma.  The plant in Parma specialises in producing the traditional DOP Prosciutto di Parma whilst a separate plant in Modena produces Prosciutto MEC. |
| What makes a good Prosciutto
di Parma? As Prosciutto di Parma is a consortium controlled product made to exact standards and specifications. All consortium produced hams can be relied upon to be a good one. A good Prosciutto di Parma will be pink in colour, have a sweet taste and the fat should be no more than 25% of the surface. |
| Agrumaria Corleone |
| Citrus juices & oils |
| Aromi Mediterranei |
| Dehydrated meals; spices & seasoning |
| Brimi |
| Cheese |
| Curtiriso |
| Rice |
| D'Autore |
| Charcuterie/Salumeria |
| Ghigi |
| Dried pasta |
| Igor |
| Cheese |
| il Pesatore |
| Oil, vinegar, charcuterie, desserts, vegetables |
| Jomi |
| Charcuterie |
| Lo.Ma. |
| Cheese |
| Lorenzi |
| Charcuterie |
| Lovascio |
| Oil |
| Medeghini |
| Cheese |
| Meroni |
| Charcuterie |
| Nuova Sala |
| Grated cheese |
| Piacenti |
| Charcuterie |
| Cirigliana |
| Buffalo mozzarella |
| Oleificio Salvadori Bruno |
| Oil |
| San Francesco |
| Charcuterie |
| Valpollino |
| Vegetables |
| Venchiaredo |
| Cheese |
| Villa Bellentani |
| Vinegar |
