THE AWARDEES

The Five Pins top quality products

THE AWARDEES

The Five Pins top quality products

ANTICA ARDENGA

CULATELLO DI ZIBELLO DOP 18 MESI  

Loc. Chiavica 61, Diolo di Soragna (PR)
Tel. 0524 598289 — www.anticardenga.it

This precious signature of the artisanal cured meats in the lower Parma area was acquired in 2020 by Villani Salumi of Castelnuovo Rangone. The supply chain and quality of the manufacturing processes have been safeguarded in full respect of traditions thanks to the supervision of Massimo Pezzani, the soul of Antica Ardenga. Among the cured meats produced, there is the famous and highly regarded 18-month Culatello, awarded with the Five Pins. A product born from the perfect aging of the meats, of absolute elegance, which places it amongst the most delicate, sophisticated and refined aromas, the pleasant buttery texture that envelops the palate with a broad and all-encompassing taste, and an admirable persistence. It is recommended to pair it with a classic method from pure, relaxed, long disgorgement Chardonnay.

ANTICA MACELLERIA FALORNI

FINOCCHIONA IGP 

Piazza G. Matteotti 71, Greve in Chianti (FI)
Tel. 055 853029 — www.falorni.it

The history of Falorni began in 1806 in a small shop in Greve in the Chianti Classico area. A business recognized all over the world for its cured meats produced according to traditional recipes, the use of Chianti Classico or aromatic herbs in the mixture, gives the cured meats unique and refined aromas and flavors. Prominent among the Falorni’s range of products is the Finocchiona PGI which was confirmed with the Five Pins of excellence, with its full and generous flavor. An ode to the Italian snack with a couple of Tuscan saltless bread slices and a glass of Chianti Classico or Gallo Nero, as you prefer!

 

BETTELLA AZIENDA AGRICOLA

PANCETTA SELEZIONE 24 MESI – AGO E FILO 

Loc. Polo Nord, Gabbioneta-Binanuova (CR)
Tel. 0372 844464 — www.salumibettella.it

The journey of the Bettella farm began in 1885 in Rovato, in the province of Brescia. Over time it specialized in the breeding of extra-heavy pigs for the production of cured meats. Later on, the founder’s four sons moved to Parco Oglio Nord, close to Cremona and they began the production of Bettella one of the most important and promising businesses of the province. Launched in 2010, the “Maiale Tranquillo” project provides for a careful farming of pigs at a slower pace, with attention to detail at every stage of production process which includes the extended aging time. The company has been consistently awarded in the Guide’s previous editions. In addition to recommending the tasting of the entire production, we verify with the Five Pins to the Pancetta Selezione 24 months, elected in this edition as the “Best Pancetta in Italy”. It is a perfect pairing with the quality refinement of a Pinot Noir Metodo Classico Nature produced in the Oltrepò Pavese area.

BOCCHI SALUMERIA

COPPA – AGO E FILO  

Piazza Italo Pizzi 5, Fornovo del Taro (PR)
Tel. 0525 2484 — www.salumibocchi.it

Since the 1950s, the Bocchi family has been engaged in the artisanal processing of pork, set on knowledge and experience with homemade recipes. From the Bassa del Po area to Fornovo, the Salumeria Bocchi creates with pathos cured meats from carefully selected adult pigs, processed by hand with a long and natural aging process. Produced outside the PDO, the Culatello is confirmed as a product worthy of the haute charcuterie show, yet it is the Coppa to achieve the top step of the podium and be awarded the Five Pins, thanks to its ruby-color profile in the lean and marbly fat parts. The aromas are rich and inviting, followed by the harmonious and lingering taste where, at the end, the savory character emerges. We also recommend tasting the fragrant and delicate salami prepared with a natural casing. The aromatic exuberance of this cured meat requires a traditional and rustic sparkling wine, to be found in Lambrusco Maestri.

BONINI SALUMIFICIO

CICCIOLI – AGO E FILO

Via Campanile 41/1, Casina (RE)
Tel. 0522 609661 — www.salumificiobonini.it

We are in Casina, a small municipality in the heart of the Emilian Apennines. Here, the Bonini company founded in 1975 follows the entire production process and draws its raw materials from an established local network, which carry on the traditions of the area. Among the strengths of the House there is the traditional production of the ciccioli: mountain scents accompany the fragrance, and as you taste them, they melt in your mouth and capture the palate. A sincere aperitif as well as a tribute to the Emilian tradition, a pleasant confirmation of the Five Pins of excellence, which is perfect when paired with the sparkling touch of the Spergola Metodo Classico wine produced in the territory of Canossa.

CAPITELLI SALUMIFICIO

PROSCIUTTO COTTO SAN GIOVANNI – AGO E FILO 

Via Borgonovo 1, Borgonovo Val Tidone (PC)
Tel. 0523 862845 — www.cottocapitelli.com

In the Sixties, Claudio Capitelli opened the first of many supermarkets in the province of Piacenza and in 1976 he accomplishes his aspirations by founding, in Borgonovo Val Tidone, the Prosciuttificio Capitelli. In 1992, Angelo Capitelli, son of Claudio, completes his university studies and entered the business with the desire to provide new ideas that followed the time honored traditions. In 1994, he reinvented Prosciutto Cotto (Cooked Ham), baptizing it San Giovanni, in honor of the old master butcher of the 1980s from Milan.

Today, Prosciutto Cotto San Giovanni is an Italian top quality product indorsed several times with the Five Pins, an artisan product that brings out the clean and delicate aromas. The taste is velvety, the texture is soluble and elegant. Thanks to the quality and continuity expressed over the years, Prosciutto Cotto San Giovanni is elected “Best Prosciutto Cotto in Italy”. It is excellent with ciabatta bread, burrata cheese, sun-dried tomatoes, and a glass of Trento DOC Rosé wine. Hurray for the Italian snack!

CARPEGNA PROSCIUTTI F.LLI BERETTA

PROSCIUTTO DI CARPEGNA DOP “SAN LEO” 

Via Petricci, Carpegna (PU)
Tel. 02 909851 — www.fratelliberetta.com

The history of this company began on May 5th, 1812, with Carlo Antonio Beretta when he received a thriving pork meat trade business from his father. Later, in 1920 Mario and Felice Beretta opened a butcher and cured meat business in Barzanò, a municipality located in the Brianza area. The journey of Fratelli Beretta was enriched by further milestones thanks to an intuitive and functional production diversification developed by Giuseppe and Vittore, sons of Felice. In a short time, the company entered the world of large-scale distribution with enthusiasm and success, before conquering the national market with its products in 1997. Beretta is a business with important attributes, able of promoting the small and precious Italian specialties such as the Prosciutto Carpegna PDO San Leo Five Pins, a cured meat product of great tradition. Its texture is firm and compact, the scent is delicate and its taste sweet to the palate. Round and complex, it has an excellent and enduring flavor. White during the day and red at night, if you like, you can discover exceptional wines in the Colli Pesaresi, in the Focara subregion!

CAV. UMBERTO BOSCHI

SALAME FELINO IGP

Via Moro 3, Felino (PR)
Tel. 0521 836724 — www.umbertoboschi.it

Founded in 1922, for a hundred years the company of Cav. Umberto Boschi has concentrated its efforts in taking care of every detail of the production process of cured meats in full respect of traditions. A commitment to the service of quality carried on by Lorenzo Boschi, the fourth generation, active in the company with incredible enthusiasm aimed at the ennobling of Italian cured meats. The secret of Salame Felino? Adding to the quality of the raw material is the wealth of spores jealously guarded within the company, the same principle of some wine varieties such as Sauternes, Picolit or Tokay. Noble rot contributes to the development of delicate and enveloping aromas. The texture of the product is soft and compact and the palate is caressed by balanced and lingering flavors. A profile worthy by the confirmation of the Five Pins, Salame Felino is one of the most important reference points of Italian salumi. It is excellent when paired with aperitifs that are aromatic and graceful such as Colli di Parma sparkling Malvasia wines.

CITTERIO

SALAME MILANO ALTA GASTRONOMIA GDO 

Corso Europa 206, Rho (MI)
Tel. 02 935161 — www.citterio.com

Salumificio Citterio was founded in 1878 in Rho (MI) by Giuseppe Citterio. Here, he fine-tuned the recipe for making and preserving pork, so as to guarantee its transport all the way to overseas countries and offer production continuity with respect to the classical seasonal cycle production. A vision and a constant growth carried out by five generations of entrepreneurs. An excellent signature of the Italian charcuterie, undisputed protagonist of the innovative vacuum-packed cold cuts market since 1958. Products that have always been able to respect traditions while responding to the needs of consumers until the contemporary era. Recommended, above all, is the Salame Milano Alta Gastronomia offered in the convenient tray packaging system and awarded with the Five Pins. Excellent when paired with Pilsner beers, fresh and light.

COATI

SALAME MILANO – AGO E FILO 

Via Monti Lessini 36, Marano di Valpolicella (VR)
Tel. 045 7755265 — www.salumificiocoati.it

Valpolicella is not only a land of great wines, but of excellent cured meats as well. Here, among the superb winery brands, it is also worth looking into the pork butcher universe, where we find Salumificio Coati, a company that has been able to innovate family traditions thanks to the forward-thinking approach of Beatrice, Giampaolo and Federica Coati. In the pantry you will find products linked to the territory such as Prosciutto Cotto Cuore Nobile with Amarone DOCG, and excellent, classically made salami such as Salame Milano and Salame Ungherese. The slow-cooked Salame Milano, awarded Five Pins in the Guide, when cut has a bright red color, well-distributed fat, a delicate and fine-grained mixture which releases intense spicy aromas, a round taste and an excellent savory extension. Perfect when paired with Lager beers, fragrant, smooth and with moderate alcohol content.

CORADAZZI

PROSCIUTTO DI SAN DANIELE PDO 18 MONTHS

Via J. F. Kennedy 128, San Daniele del Friuli (UD)
Tel. 0432 957582 — www.coradazzi.it

Few secrets need to be revealed about this little gem by Teresa Coradazzi, located in the historic town of San Daniele del Friuli. Quality, over the centuries, has not only remained virtually unchanged: it has been refined through artisan techniques and an intelligent interpretation of nature’s waiting time. The company gives a lot of value to the raw material in full compliance with quality parameters required by the production specifications. From the family’s careful selection stands out the Prosciutto San Daniele PDO 18 months, with its delicate and inviting aroma, the sweet and round flavor which persists thanks to its subtle saline traces. A Five Pins superior quality product, perfect with a glass of Ribolla COF (Eastern hills of Friuli) Cialla valley.

ERMES FONTANA

PROSCIUTTO DI PARMA PDO 24 MONTHS HIGH QUALITY LINE GDO

Via S. Vitale 12, Sala Baganza (PR)
Tel. 0521 335811 — www.emesfontana.it

It was in the late 1950s when Ermes Fontana started his business in the heart of Val Baganza, in a strategic location for the curing process of prosciuttos which benefit from the winds and air currents. While it all began with 17 pork thighs in a small shop, today the company is led by the founder’s son, Pier Fontana, who over time has succeeded in the feat of combining ancient and irreplaceable human knowledge with the most modern technology. We recommend the Salame Felino PGI included in the “Top 11 – 2022”, and the pre-sliced Prosciutto di Parma PDO 24 months high quality line, which was awarded with the Five Pins. Its uniform red color displays a perfect marbling, the aroma and taste present an exceptional intensity and persistence with a soft finish, accompanied by an excellent value for the money. For the pairing, avoid red wines as the Prosciutto by Ermes Fontana goes better with classic white wines of moderate olfactory intensity, such as Greco di Tufo, Ribolla or Trebbiano.

F.LLI GALLONI

PROSCIUTTO CRUDO BARRIQUE – AGO E FILO

Via Roma 84, Langhirano (PR)
Tel. 0521 354211 — www.galloniprosciutto.it

Founded in 1960, the company has chosen to set up its business using only raw materials of the highest quality. After the inauguration of the second plant in which took place in 1972, the third followed in 2000. F.lli Galloni was reborn from the tragic fire of 2016 with more energy and determination, starting from innovative and technologically advanced equipment installed in the company and the original restaurant built above the roof of the plant. The Prosciutto Crudo Barrique is approved as an excellent product with the Five Pins. The Prosciutto features an enveloping characteristic both in its aroma and taste, with notes of spices and dehydrated flowers, balance and sweetness close the picture. Prosciutto Gargantuà is also recommended.

Galloni receives the award for “Best Prosciuttificio in Italy”, a well-deserved recognition in the endorsement of continuity and enhancement of Italian traditions. For the wine pairing, try the Champagne Blanc de Blancs Grand Cru, elegant and vintage, from the Le Mesnil-sur-Oger region!

F.LLI GIANFERRARI SALUMIFICIO

PIG SHOULDER “LA VIOLA DI CANOSSA” – AGO E FILO 

Via Val d’Enza Nord 145, Ciano d’Enza di Canossa (RE)
Tel. 0522 878185 — www.gianferrari.it

The cured meat factory was founded in 1951 in Canossa by Fernando Gianferrari and his wife Maria, when they began to specialize in the production of artisan cured meats. Highly appreciated in the province of Reggio Emilia, the cured meat factory is a well-established business for the quality across the entire production range, in which they stand out with character and aromatic development, the Five Pins award winner, Pig Shoulder “La Viola di Canossa”, a superior quality cured meat which is well aged in the microclimate of Val d’Enza. It is a cured meat which finds its maximum taste expression if cut with a knife, and it pairs well with the family of the Lambrusco wines produced in DOC wine district of Colli di Scandiano e di Canossa.

F.LLI GROSSI

SPALLA COTTA DI SAN SECONDO – AGO E FILO

Via G. Marconi 96, Felino (PR)
Tel. 0521 831662 — www.fratelligrossi.it

Fratelli Grossi was founded in 1986 by brothers Andrea and Giampietro’s choice to follow in the footsteps of their father Ermes, a great merchant of cured meats. In the new plant, completed in 2002 and equipped with state-of-the-art technologies, the two brothers started their personal production by approaching a growth journey in the field of natural seasoning of Coppa, Culatello and cured meats typical of the Parma area. With the development of the artisanal processing of Spalla di San Secondo (a particularly fine cut of meat – pork shoulder and Coppa joined by the shoulder blade), the company offers a product with pure, clean and pure aromas. The lean part expresses an intense and precise taste. A product awarded with the Five Pins, it excels as is and also accompanied with mostarda as tradition dictates. Excellent by pairing it with the classic method rosé bubbles with low sugar residue – Extra Brut or Pas Dosé.

GIANNI NEGRINI

AGED SALAMA DA SUGO PGI

Via Alberelli 28, Renazzo di Cento (FE)
Tel. 051 6850011 — www.gianninegrini.com

For over sixty years, Negrini has been active in the production of cured meats in Renazzo di Cento (Ferrara). Great attention to research and innovation puts the company in a position to offer constant innovation and is positioned as a leading business in the Italian food industry. Among the company’s products, the aged Salama da Sugo PGI is included in the Guide for the first time with the Five Pins. With an oval shape, it does not present defects to visual analysis, when cut it delivers pungent and intense aromas, the pulp of the grinding size and the great ability of dissipation are well balanced. The taste is spicy and slightly coarse as per tradition. A tasting of Salame Rosa is also recommended, it should be paired with sparkling, mild, and tannic Fontana wine.

IBIS SALUMI

CULATTA DI BUSSETO 16 MONTHS – AGO E FILO

MORTADELLA BOLOGNA PGI GRAN DUCATO

Via Europa 14, Busseto (PR)
Tel. 0376 6801 – 800 826123 — www.ibis-salumi.com

Founded more than fifty years ago in Busseto, IBIS is one of Italy’s most historic brands. The company produces cured meats that express territoriality, history and tradition, to which it adds an admirable quality-price ratio and, above all, a consistency of quality that is proudly displayed in the Culatta di Busseto 16 months, a Five Pins superior quality product and “Best Cured Meat of Italy”. An artisanal product, born from a masterful aging process carried out in the underground cellars using porous materials, which delivers and preserves a heritage of enveloping aromas thanks to the notes of dried fruit and noble rot. In the foreground there is the balance and gradually the taste is narrated with great elegance, sweetness, and persistence. The Mortadella Bologna PGI “Gran Ducato” is also awarded with the Five Pins, always elegant, balanced and clear in its aroma, regarding the taste, it distinguishes itself in the universe of typology for its lightness and fragrance! A versatile wine to pair with Culatta and Mortadella? Lambrusco di Sorbara DOC, second fermentation in the bottle, amplifies the aromas of the cellar of the anatomical cured meats, and attenuates the gustatory generosity of Mortadella.

IBIS SALUMI – ITALIA ALIMENTARI

BRESAOLA DELLA VALTELLINA PGI

Via Europa 14, Busseto (PR)
Tel. 0376 6801 – 800 826123 — www.ibis-salumi.com

In Postalesio, immersed in the Valtellina Alps, IBIS has specialized in the manufacturing of Bresaola PGI, increasingly establishing itself as a central character of the entire region. When cut, the slice is compact and lean, bright red in color. Aromas and taste are found in the subtly spicy matrix that draws a pleasant, delicate and light profile. It finds a traditional and pleasant combination with Valtellina red wines.

IL GRIFO

PANCETTA DI MORA ROMAGNOLA – AGO E FILO

Via Lasagni 29 A/B, Bagno di Reggio Emilia (RE)
Tel. 0522 342052 — www.ilgrifo.it

Il Grifo was born thanks to the intuition of the spouses Giorgio Bonacini and Claudia Catellani. The dream took shape substantially in 2006 with the establishment of a complete supply chain, including land for the production of organic cereals, the breeding of Mora Romagnola pigs in the wild and a structure organized for the butchering, production and aging of cured meats and, finally, a point of sale with tasting. In 2016, Giorgio and Claudia approached biodynamic agriculture, an important step in continuing to pursue a proper balance between man, nature and animal, as it once was. The cured meats of this virtuous company earned Demeter certifications. Among those tasted, the one to be awarded with the Five Pins is the Pancetta di Mora Romagnola, which presents a bright color while to the nose and palate it is delicate and perfectly aged, offering an intense and lingering taste, excellent in the company of the Lambrusco wines produced in the Reggiano territory. Il Grifo receives the prestigious “Supply Chain Project” award.

LA COLLINA DEI MAIALI NERI

SALAME DI SUINO NERO PIEMONTESE – AGO E FILO

Via Narzole 22, Salmour, Cuneo

A project born from the passion of four friends. We are in the hills, in Salmour, a small town in the province of Cuneo. Here, in the woods, about one hundred Piedmontese breed pigs are running wild, a five-star farm with a lake and a natural pantry that provides guests with hazelnuts, acorns, tubers, natural herbs and everything they need for a happy diet. At the head of the company, with the support of the partners Flavio, Alessandro and Davide, we find Andrea Romero who, thanks to his experience, passion and courage receives for this fifth edition the prestigious award of “Breeder of the Year”, to which is added the Five Pins award assigned to the Piedmontese Black Pig Salami, which features a compact, soft and soluble mixture, whose fusion between the lean and fatty parts is perfect, the taste is intense, rich and of excellent persistence. To be paired with the elegant Nebbiolo produced in Serralunga d’Alba.

LEVONI

SALAME UNGHERESE – AGO E FILO

Via Matteotti 23, Castellucchio (MN)
Tel. 0376 434011 — www.levoni.it

This historic brand was born in the outskirts of Milan, thanks to Ezechiello Levoni, an expert connoisseur of Milanese pork butchery. In a short time, it became a source of reference for the entire area, a brand recognized and appreciated in several countries outside the national borders. Today, the company continues the founder’s work with a 100% Italian certified haute charcuterie proposals. Among Levoni’s excellent cured meats, the Salame Ungherese is awarded the Five Pins: vibrant ruby red color, delicate fragrance with a smoky touch, soft mixture on the palate, rich and generous taste, and with excellent persistence. Amber Ale beers, with a graceful body and a spicy matrix are a nice pairing in aperitifs.

MA! OFFICINA GASTRONOMICA

BRISAOLA DI SOTTOFESA – AGO E FILO

Via Antonio De Giacomi 7, Madesimo (SO)
Cell. 389 518 0572 — www.maofficinagastronomica.com

Ma! Officina is an artisanal laboratory of haute charcuterie, and Stefano Masanti is an authentic ambassador of the traditional products of Val Chiavenna, excellently assisted by Stefano Ciabarri who, over the years, in addition to following all the production phases, has specialized in the research of spores and noble rot that envelops and characterizes the aromatic profile of cured meats. An alchemist of charcuterie bestowed and granted in this new edition with the prestigious award of “Cellar Mater of the Year”, and Five Pins assigned to the Brisaola di Sottofesa with its slender silhouette. When cut, it emanates tertiary aromas of aging, an authentic, sweet-ferrous taste, an excellent persistence and sharpness to the palate. We suggest the tasting of the entire production, a true gastronomic experience, with a glass Chiavennasca grapes Valtellina red wine, weighty and with a rich finish.

MEC PALMIERI

MORTADELLA “FAVOLA GRAN RISERVA” – AGO E FILO

Via Canaletto 16, San Prospero (MO)
Tel. 0597 350000 — www.mecpalmieri.it

In 1919, Grandfather Emilio led the way by starting his own business focused on cured meats in a small shop in the center of Modena. Later, in 1961, his son Carlo started an artisanal production of cured meats in the Bassa Modenese area. The plant in San Prospero, as we know it today, was built in the 1970s and rebuilt after the 2012 earthquake. The cured meat factory, run by Marcello, Massimo, Michele and Francesco (fourth generation) combines industry and shop and a convincing result of their work is the Mortadella “Favola Gran Riserva”, a Five Pins superior quality product and “Best Mortadella of Italy”. After being baked in terracotta ovens, it is handsewn with delicacy and precision: a soft and inviting sculpture with a refined and light taste, enhanced in the latest interpretations by the addition of Cervia salt. The pairing should be done with a farmer’s Sorbara wine!

MOCAVERO SALUMI

CAPOCOLLO UBRIACO – AGO E FILO

Strada Comunale Zummari 3, Monteroni di Lecce (LE)
Cell. 391 431 4134 — mocaverosalumi@gmail.com

This family-run business is all female. Successfully managed by Francesca Mocavero, the cured meat factory produces traditional products in the heart of Valle della Cupa in Monteroni di Lecce. Traditional and innovative cured meats for a production philosophy summarized in the Capocollo Ubriaco “stuffed” with Negroamaro skins (grape variety of the Salento area). A product widely appreciated by many gourmet enthusiasts, which speaks of territory and entrepreneurial spirit, deserving the Five Pins highest award. The superior quality product is completed with the local red wines of the area, sunny and full-bodied.

MARTELLI

PROSCIUTTO COTTO ANTIBIOTIC FREE QUI TI VOGLIO – AGO E FILO

Via dell’Industria 11, Boara Pisani (PD)
Tel. 0425 485811
www.martelli.com

In the Martelli universe, the art of butchery has been handed down for over sixty years. Selecting the best cuts of meat according to the cured meats to be produced is a profession upon which the success of this historic and highly regarded company in the Italian cured meat field is built and developed. Thanks to seven production sites, it boasts a very wide range of products, capable of satisfying the demands of important international markets as well. 

From the 100% Italian supply chain and antibiotic-free pigs takes shape the Prosciutto Cotto QUI TI VOGLIO, awarded in the Guide with the Five Pins. When cut, it has a bright pink color with clear fat, it gives off an aroma of great intensity, and has a soft tactile feel to the palate, developing with lightness and persistence. Try it with vintage Franciacorta Satèn wines, which are delicate, elegant, and well rounded.

PAGANONI

BRESAOLA BIO PRIMITIVA – AGO E FILO

Via Omobono Cenini 19, Chiuro (SO)
Tel. 0342 484349 — www.paganoni.com

A company born from the passion of Paride Paganoni who, in the late 1980s decided to buy a small cured meats factory in Caiolo, in the province of Sondrio. By joining the Consorzio di Tutela Bresaola della Valtellina IGP (Consortium for the Protection of the Valtellina Bresaola PGI) and the subsequent transfer in 2004 to the current plant in Chiuro, Sondrio, a new chapter begins for this beautiful business which, equipped with computerized systems for production management, guarantees higher quality, safety and respect for the genuineness of the products. 

Today, the helm is in the hands of Nicola Paganoni, son of the founder, capable in just a few years of positioning the company among the best in the sector thanks to the quality of the products made. An example? The Bresaola BIO Primitiva from the Maremma cattle breed. Course to the touch, it emanates scents of noble spores, a leathery taste with traces of iron. Regarding the palate, it develops with softness and flavor, an authentic cured meat worthy of the Five Pins. Excellent with Valtellina red wines from the Sassella subzone, bright, structured and lingering.

PFITSCHER

BRESAOLA BIO PRIMITIVA – AGO E FILO

Via Roma 20, Postal (BZ)
Tel. 0473 292358 — www.pfitscher.ifo

An old acquaintance of our Guide is once again confirmed a Five Pins superior product. Despite the fire that hit the company in 2020, this historic South Tyrol brand remains a point of reference for the locally cured meats production. Additionally, Lukas Pfitscher has resumed production after a difficult yet rapid restructuring. The company is located in Postal, in the green province of Bolzano, a suggestive place where this smoked speck – as per tradition – is born. Its taste is balanced and flavorful, it features a compact and soft texture with a taste closes along with a nice aromatic persistence. In this Region, there are the best Gewurztraminer of the Italian wine field, try this with a barley soup and Speck cut into thin strips as per tradition.

PODERE CADASSA

SPALLA CRUDA AGO E FILO

Via Vedole 68, Colorno (PR)
Tel. 0521 816169 — www.poderecadassa.it

It all began in 1780 in Colorno, near Parma in the trattoria Al Vèdel Podere Cadassa of the Bergonzi family, a place that has been able to preserve the family aromas by developing its art in the production of Culatello, so loved by its clients. Yet, in this fifth edition of the Guide, it is the Spalla Cruda to be awarded with the Five Pins. A cured meat with a compact slice and bright colors. The fattier part is well integrated with the lean part, contributing to the development of a slightly spicier taste and a dried fruit finish, along with an endurance well impressed in the archive of the taste memory. Very nice when paired in an aperitif with a Demi-Sec method served in the Belle-Époque crystal glass. 

PROSCIUTTIFICIO S. ILARIO

PROSCIUTTO DI PARMA PDO 60 MONTHS 

Via Ponticella 18, Lesignano de’ Bagni (PR)
Tel. 0521 857144 — info@s-ilarioprosciutti.it

Founded by Piero Montali fifty years ago, this historic family-run business has been managed by his sons Stefano and Raffaele since 2019, who work by carefully selecting a higher-quality raw materials and processing them according to traditional techniques. Fundamental choices that, together with the long natural aging process, characterize Prosciutto S. Ilario. The well-treated salting makes this Prosciutto di Parma extraordinarily complex. The 60 months awarded in the Guide with the Five Pins, expresses itself with a singular olfactory range, very multifaceted with it tertiary aromas. The palate is enlivened by a very long sweet-salty sensation. A great example of durable quality, with a long aging timeframe, it is the best in the entire Prosciutto di Parma PDO sphere. Here the empyreumatic sensors evolved in the fourth temporal fenestra. Search for the Champagne Blanc de Blancs Grand Cru from Chouilly, France.

RENZINI

PROSCIUTTO DI NORCIA LUI IGP

Via Dante Renzini 2, Montecastelli (PG)
Tel. 075 941861 — www.renzini.it

A family business based on the vision and efforts of Cav. Dante Renzini and his wife Tina, assisted by their sons Franco and Federico. Founded at the beginning of the twentieth century, from a small shop in the town of Montecastelli, Renzini became a company between the 1940s and the 1960s by breeding and trading animals and later on, in the 1980s, with the processing and production of quality cured meats, which helped launch and position the company. The exquisite product of the Renzini company is the Prosciutto di Norcia Lui, once again confirmed with the Five Pins. It is characterized by the particular and historical layer of peppercorns, in tasting it is broad and spicy to the nose and flavor over-all. The lean fiber emerges with character and persistence. The full-body fiber of Montefalco Rosso DOC (Sangiovese with a small percentage of Sagrantino), seals a precise and territorial combination.

ROSSI SALUMIFICIO

CULACCIA – AGO E FILO

Via Emilia 129, Sanguinaro di Fontanellato (PR)
Tel. 0521 825107 — www.salumificiorossi.it

The story of the Rossi family began in 1800, in a small shop in the center of the town of Fontanellato, Parma. At the end of the 1960s the current cured meat factory was built on the Via Emilia, led by the sixth generation. The production is and remains faithful to the tradition of the Bassa Parmense area. The Culaccia of this cured meat factory, designed and created by Riccardo Rossi, is a point of reference for the entire industry. Upon visual inspection the lean part is well accompanied by the pinkish-white fat. When cut, aromas of medium density emerge, the round and pleasant taste culminates in a salty hint in the aftertaste which emphasizes the aromatic quality. In the cold seasons, it pairs well with the territory wine Fortara del Taro IGT (Indication of Geographic Typicity), which has a low alcohol content with sugar residue, while in the Spring and Summer, it can be enjoyed with the dry sparkling Malvasia Emilia IGT.

RULIANO

PROSCIUTTO CRUDO AUDAX 30 MESI – AGO E FILO

Strada Pranello 6, Riano di Langhirano (PR)
Tel. 0521 357125 — www.ruliano.it

“Because dry-cured hams are not all the same!” is the motto of Daniele Montali who, in Riano di Langhirano is the heir to an expertise of three generations based on artisanal and natural processing as well as the unmistakable taste of the products of the entire line. What are the distinguishing features of Ruliano? Selection of the best thighs, reduced use of sea salt, ancient preservation practices, long curing times and the climate of the Parma Apennines. The plant is equipped with an important system of certifications and modern technologies which allow strict controls at all stages of processing. After the reporting in the Guide’s previous editions, we are pleased to assign Prosciutto Audax the award of “Best Prosciutto of Italy”. A unique product, recognizable for the enveloping aromas of curing, the special texture and persistence of taste, with a sweet-savory finish and a hint of dried fruit. The code word is Champagne, an impeccable duet with the elegance of Rosé de Saignée of tenuous extraction and with long disgorgement.

SALUMERIA MONTE SAN SAVINO

PROSCIUTTO DI PARMA PDO 24 MESI

Via Santa Maria della Vertighe 2/X, Monte San Savino (AR)
Tel. 0575 849398 — www.salumeriamontesansavino.com

In 1978 Giovanni Ferrari, Nel 1978 Giovanni Ferrari, after years of experience in meat processing, started his own production of Prosciutto di Parma. Today, the company is led by the founder’s son Marco Ferrari who makes handmade products with passion, following ancient methods handed down for generations. The company, located in a special microclimate at 800 meters above sea level, in the environmental oasis of Tizzano Val di Parma (Parma), enjoys ideal conditions for meat aging. The Prosciutto di Parma PDO 24 months is awarded in the Guide both with the Five Pins and as “Best Prosciutto in the denomination for the quality-price ratio”. Elegant already in his aroma, it is generous on the palate, sweet and well-balanced with the hint of salt. The persistence is excellent. The finger food made with this excellent product find ample space in aperitifs with the simple and fragrant quality of Prosecco di Valdobbiadene Brut and with the structure and elegance of Franciacorta Rosé Brut.

SALUMIFICIO FERRARI GIOVANNI

PROSCIUTTO DI PARMA PDO 24 MESI

Via B. Bocconi 56, Moragnano – Tizzano Val Parma (PR)
Tel. 0521 866239 — www.prosciuttiferrari.it

In 1978 Giovanni Ferrari, Nel 1978 Giovanni Ferrari, after years of experience in meat processing, started his own production of Prosciutto di Parma. Today, the company is led by the founder’s son Marco Ferrari who makes handmade products with passion, following ancient methods handed down for generations. The company, located in a special microclimate at 800 meters above sea level, in the environmental oasis of Tizzano Val di Parma (Parma), enjoys ideal conditions for meat aging. The Prosciutto di Parma PDO 24 months is awarded in the Guide both with the Five Pins and as “Best Prosciutto in the denomination for the quality-price ratio”. Elegant already in his aroma, it is generous on the palate, sweet and well-balanced with the hint of salt. The persistence is excellent. The finger food made with this excellent product find ample space in aperitifs with the simple and fragrant quality of Prosecco di Valdobbiadene Brut and with the structure and elegance of Franciacorta Rosé Brut.

SALUMIFICIO LEONI

PROSCIUTTO COTTO ARROSTO ARONNE RISERVA – AGO E FILO 

Via C.A. dalla Chiesa 7, Barco di Bibbiano (RE)
Tel. 0522 875821 — www.salumificioleoni.com

We are in Barco di Bibbiano, in the Matilde di Canossa district in the province of Reggio Emilia, a territory rich of superior quality products such as Parmigiano Reggiano, Traditional Balsamic Vinegar, Lambrusco, Spergola and a long pork butchery tradition. The Prosciutto Cotto Arrosto Aronne Riserva, was born in memory of the founder of the cured meat factory, Aronne Leoni. Today, at the head of the company that boasts sixty years of a history of success and activity, we find Silvio, son of the founder, assisted with a great desire by his children Lorenzo and Francesca (third generation). This cured meat is produced according to the traditional family recipes: before cooking, the noblest part of the ham (aged and massaged), is marinated on the outside with refined aromatic herbs and spices. The result? A product of ultimate gastronomy promoted in the Guide with the highest recognition: the Five Pins. Intense aroma and taste, it opens up to the palate with balance, adheres with sweetness and flavor, and registers a “smoky” whiff in the aftertaste. A perfect snack with Michetta bread and an India Pale Ale (IPA) beer of artisan workmanship.

SALUMIFICIO PEVERI CARLO

SALAME PIACENTINO PDO

Via Chiaravalle della Colomba 232, Alseno (PC)
www.salumificiopevericarlo.com

That history of the Peveri family is a long one. At the end of the nineteenth century, in fact, it settled in Chiaravalle di Alseno, in the Piacenza area where the family members devoted their lives to farming. In 2009, a new course began with the inauguration of the current headquarters enriched by the prestigious aging cellars and the splendid shop to host the customers. Among the typical production there is no shortage of Coppa, Pancetta and Salami alongside original productions such as “La Mandòla”, a salami obtained from the lean part of prosciutto crudo. In tasting the Salame Piacentino PDO obtains the Five Pins thanks to an exemplary drying and aging in the natural casing, a compact slice with a vivid red color, a good balance between lean and fat in the mixture, a harmonious taste and delicate spicy nuances in closing. Nice pairing with Gutturnio Frizzante, a historic farmer wine from the Piacenza area, fresh, simple and dry.

SALUMIFICIO SAN CARLO

PANCETTA PIACENTINA PDO “I PIACENTINI” PRE-SLICED LARGE-SCALE DISTRIBUTION

Loc. S. Pellegrino 310, Ziano Piacentino (PC)
Tel. 0523 863865 — www.lepancettesancarlo.it

Salumificio San Carlo has been operating in Ziano, in the Piacenza area, on the hills of Val Tidone for over thirty years. From the very beginning, the company chose to focus on local products. In addition to protecting artisanal flavors, attention has always been paid to food safety, which is developed and expressed in all business activities. Among the San Carlo pre-sliced meats offered to large-scale distribution, there is the Pancetta Piacentina PDO “I Piacentini”, which is awarded the Five Pins thanks to its bright and inviting color. The slices are placed and well distributed on the tray, the aroma is clean, the taste pleasant, it is light and persistent in the closing notes. It finds development and harmony with a glass of Malvasia Frizzante from the Colli Piacentini.

SALUMIFICIO SANO

PROSCIUTTO AMATRICIANO PGI
GUANCIALE AMATRICIANO – AGO E FILO

Via Salaria Nuova km. 141, Accumoli (RI)
Tel. 074 680565 — www.sano-salumi.com

 We are in Accumoli, in the heart of the central Italian Apennines, with Gianfranco Castelli who, together with his daughter Chiara leads the company with dedication and feeling. The support of local artisans plays a leading role in the quality of the products, which faithfully reflect and preserve the traditions of the art of pork butchery. Every phase of the supply chain, in addition to being controlled, guarantees a constant craftsmanship such as Guanciale Amatriciano, spicy, flavorful and persistent. The Prosciutto Amatriciano PGI, on the other hand, distinguishes itself for its balanced aged aromas, the taste confirms a soft fiber and the sweet-savory taste defines a light and persistent texture. Both products were confirmed with the Five Pins. To be enjoyed with the neighboring Cerasuolo d’Abruzzo, intense pink, fresh and with a good structure and persistence.

SALUMIFICIO SQUISITO

CULATELLO DI ZIBELLO PDO 24 MESI

Via Azzali 67, Diolo di Soragna (PR)
Tel. 0524 598206 — www.salumificiosquisito.it

In the Bassa Parmense here is a great-little artisan and old acquaintance of our Guide, Angelo Capasso. His Culatello di Zibello PDO 24 months is awarded the Five Pins, starting from the size which has a beautiful structure. Already at the cut, it expresses the aroma of melted butter and dried flowers. The taste reinforces a pleasant amplitude and complexity and the persistence emphasizes a delicate and enveloping progression. The characteristic nutty aroma remains in an incredible aftertaste of Cramant, Chouilly, Vertus are just some examples of territories that give life to Champagne Blanc de Blancs Grand Cru of great depth, volume and velvety texture that find a palatal fusion with the King of Italian Cured Meats.

VENTRICINA E DINTORNI

VENTRICINA PICCANTE – AGO E FILO

Contrada Bisceglie 16, Roccaspinalveti (CH)
Tel. 347 402 7606 — www.ventricinaedintorini.it

We are in the southern part of the Abruzzo region, at the border with Molise, in the municipality of Roccaspinalveti with a passionate and expert pork butcher: Michele Piccirilli. Here, with craftsmanship and perseverance as well as respect for traditions, Michele leads a small business, renowned and appreciated even in the past editions of the Guide, which continues to confirm its stature with a territorial production in which the spicy Ventricina del Vastese, awarded the Five Pins, stands out. It is a cured meat with a typical ovoid shape, bright red in color, which upon tasting presents a compact slice consisting of coarse cuts per tradition. The aroma and taste validate an excellent balance of seasoned and spicy tones. The character of this structured and persistent cured meat, found in the local Montepulciano d’Abruzzo with a long tradition of pairing.

VILLANI

PRE-AFFETTATO LINEA “I CLASSICI” PGI

Via E. Zanasi 24, Castelnuovo Rangone (MO)
Tel. 059 534411 — www.villanisalumi.it

It all began in 1886 when Costante Villani and Ernesta Cavazzuti decided to buy a building in the small Emilian town of Castelnuovo Rangone near Modena, to devote themselves to the cured meats business. In the 1930s the company successfully developed its business in foreign markets, managing to export its regional specialties all over the world. Casa Villani recently acquired the Antica Ardenga brand, a cured meat factory in Diolo di Soragna (PR). Today, it is also a guarantee in the large-scale distribution with its own brand of pre-sliced cured meats under propositions being considered. The tasting of the “I Classici” line, awarded with the Five Pins, is recommended. In good company with Lambrusco di Sorbara, a wine that is fresh, taunt and has a graceful sip.

INTERPRODUCT D.O.O. — EUROPA

PROSCIUTTO AFFUMICATO

Vučedolska 30, Cetinje 81250, Montenegro
Tel. +382 41 240 050 — www.interproduct.me

From the heart of Montenegro, in the small town of Cetinje at about 600 meters above sea level, where seas and mountains meet, comes the Montenegro prosciutto produced by the company Interproduct, specialized in the local cured meats field. The most significant production steps handed down by tradition include smoking and drying. Over time, the use of sea salt and the process of meat smoking have been reduced in favor of a healthier and less intense products than in the past. In an ideal climate, after at least one year of aging, the prosciutto displays balanced smoky notes in the nose and palate with a sweet-savory development and a good overall aroma, to be paired with well-structured red wines.

PRŠUT VOŠTANE — EUROPA

PROSCIUTTO DELLA DALMAZIA PGI 

Čaporice 145, Trilj 21240, Croazia
Tel. +385 21 811 711 — www.prsut-vostane.hr

Prosciutto caressed by the sea, this product is the standard-bearer of the Dalmatian cured meats. A prosciutto protected with a geographical origin indicator, which enjoys the traditional smoking process and the microclimate of the Adriatic Sea during the aging phase. These are conditions that in tasting provide a well-integrated smoky touch to the color and taste while the empyreumatic tones are pleasant with a slightly iodized finish. A beautiful Croatian discovery that debuts in the Guide with the Five Pins. For a territorial pairing, a glass of Crljenak Kaštelanski red wine is recommended, a native grape variety with a DNA similar to the primitive Puglia wine. Types with moderate extractions are preferable.

XESC REINA — EUROPA

SOBRASADA DI SUINO NERO DI MAIORCA PGI

Calle sastre 9, local 12, Inca Maiorca, Spagna
contact@sobrassadesxescreina.com — www.sobrassadesxescreina.com

An old acquaintance of our Guide, Xesc Reina is an authentic revolutionary and ambassador of the Majorcan cured meats. He precisely specializes in the production of the Island’s typical cured meats. The highlight of the Reina house is the super Sobrassada of black Majorca pig raised in the wild. It is a giant salami of about 20 kilos and a minimum aging of one year. It has a reddish color and is coarse to the touch. The tasting is characterized, in its aroma and taste, by the spices and the mixture is compact and enveloping with a great spicy persistence. An authentic product awarded with the Five Pins and endowed with the prestigious award of “Best Cured Meat in Europe”. Every cured meat has its wine. Look for in the Denomination of Origin Binissalem Wine Majorca: you will find red wines from the Manto Negro grape variety, with good structure and complexity, ideal with the Sobrassada and the Majorca pork butchery.

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