GLI ULTIMI POST

Here's an institution of the Italian cold cuts: Culatello di Zibello DOP Oro Spigaroli. The Spigaroli family first start to create a breed of an ancient race of black pig in Parma, and brought back the culatello to an elite place in the world of cold cuts. This result was achieved thanks to the know how and the sacrifices of the workers and the scrupulous care of the microclime around the only 5000 pieces produced per year. years.