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!

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.

“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.