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Fereoli Gino e Figlio • Langhirano, (PR) • loc. Pilastro • s.da Parma, 28 • tel. 0521 639005 www.fereoligino.it

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES yes
E-COMMERCE no

RESTAURANT POINT no

ACCOMMODATION no

COOKED SHOULDER OF SAN SECOND


FELINO SALAMI IGP

COMPANY. Artisans of cured meats for three generations in Pilastro di Langhirano, in the heart of the Emilian Food Valley. It was Gino Fereoli who started the business in 1965, with the aim of producing pork specialties typical of his area, starting with the noble Felino salami. Today, with the same passion and rigor of the founder, his son Luigi and his nephew Luca create the traditional cured meats of the area: in addition to the Felino salami, they also produce bacon, strolghino, coppa, culatta and cooked shoulder of San Secondo, using Italian pork meat from the Parma and San Daniele ham PDO chain circuit.

PRODUCTS. Large, vivid and inviting slices for the cooked shoulder of San Secondo, characterized by a very delicate and clean aromatic profile: despite the timid tanning, the cured meat is appreciated for the notes of good cooked pork with umami flavors, the balanced taste with very well controlled salt, the precision at the end of the mouth and a structure which, although a little dry, is quite juicy and chewable. The merits of Felino salami are its typicality and immediacy. The appearance is correct, with a good ratio between fat and lean, well distributed. The flavor has the sweetness of young salami (vaguely reminiscent of strolghino) but is also very savory, while the aromatic profile is centered on spices, cellar and light vegetable notes and dried fruit in shell, in a good chewiness texture.

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES no
E-COMMERCE no

RESTAURANT POINT yes

ACCOMMODATION no

PARMA HAM PDO GOLD LABEL 24 MONTHS


PARMA HAM PDO BARRIQUE 24 MONTHS

COMPANY. Since its foundation in 1960, Galloni has aimed at quality and has grown over time, gradually expanding the historic factory in via Don Minzoni and opening two more plants. That of Vita Roma, destroyed in 2016 by a fire, has been renovated in an innovative way according to the best possible quality. It produces various lines of Parma, among which the Gold Label excels, with at least 20 months of seasoning. The particularity of Galloni are the special raw meats: 1 Dop Magnus, Cantina del Canale and Barrique (ham with 18 months of seasoning aged at least 4 months in oak barrels originally used for the aging of fine wines) and the raw meats outside the Free Dop and Gargantua.

PRODUCTS. The Dop 24 months Gold Label is a raw gourmet experience: beautiful, sweet, expressive and elegant to the highest degree. A dazzling slice, with a well-marbled orange-ruby red lean, and wrapped in a thick layer of snow-white fat. Intoxicating bouquet of great complexity and precision: excellent seasoned meat, sweet notes that recall pastry (butter, toasted hazelnut), Parmesan, cellar, umami. Very sweet taste and perfect sapidity, spatial persistence with fruity and floral hints in the aftertaste, juicy and very melting structure. II Barrique is a raw in perfect Galloni style: beautiful presence, extreme sweetness, cleanliness, complexity, meltiness, aromatic profile played on notes of well-seasoned meat, pamesan cheese, toasted nuts in shell, butter pastry, umami. It does not have the wonderful pervasiveness and rare balance of Parma 24 months Gold Label but it is an excellent ham that borders on perfection, expressive and straightforward, with the nose and mouth centered on hints of red wine and cellar.

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES no
E-COMMERCE no

RESTAURANT POINT no

ACCOMMODATION no

SEASONED CULATTA


PARMA HAM DOP GRAND RESERVE 24 MONTHS

COMPANY. Since the early post-war period, the vivacity and resourcefulness of some pioneers transformed the small village of Langhirano into a synonym of inimitableness and uniqueness in the processing and maturing of pig horns. Albino Ghilardi also started this far-sighted path: from the modest factory of the beginning, the family business subsequently consolidated itself in the large market of the sector, also strong in real intuitions, such as the creation of a mold for boneless ham pressed. Ghirardi Prosciutti has decided to maintain an artisan dimension, addressing above all a national clientele: today the butterfly, the corporate symbol, stands out in the high-end line, also thanks to joint ventures which, at the dawn of the Third Millennium, have strengthened knowledge and professionalism.

PRODUCTS. In the culatta seasoned for at least 12 months visual precision with central adipose star. On the nose notes of mineral impact on a carpet of slightly young meat, from which emerge exotic fruit, toasted notes and butter pastry. Delicate shyness on the palate, with hints of huma, fruity lactic and animal. Balanced cured meat, with potential yet to be expressed. In the Parma ham slice of classic dimensions and tones, characteristic nose of dried fruit in shell and seasoned came, punctuated by hints that recall kefir. A similar aromatic pattern guides the gustatory approach, structured on a rebellious chewiness, with a bitter finish.

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES no
E-COMMERCE no

RESTAURANT POINT no

ACCOMMODATION no

PARMA HAM DOP OUVERTURE

COMPANY. A handful of kilometers south of Langhirano, in the Pastorello hamlet, the ham factory is located in a fortunate area close to the first hills bordering the green valley of the Parma stream, the historic area and heart of the denomination of origin. With the entry into the company of the third generation, the Leporati family has been representing the passion for the art of pork butchery for over 50 years: animals born, raised and slaughtered in Italy, a varied and high-level production, deliberately kept well below the capacity of the plant, and an attentive eye to environmental sustainability, mean that all stages of processing, carried out according to the dictates of the traditional method, can be followed in the best possible way and that the final quality is constantly guaranteed to the consumer of the large international market reached by the brand name.

PRODUCTS. Parma ham Dop Ouverture is a balanced product already sliced, with "flips" of tyrosine to enliven a gustatory profile developed on lactic, almost buttery notes, ranging from to characterize a harmonious olfactory complexity, centered on memories of dried fruit in shell, umami and funky references. Good meltability, for a polenta that suggests a small additional rate of seasoning for the best balance.

MEAT pork
DISTRIBUTION nationally
DIRECT SALES yes
E-COMMERCE no

RESTAURANT POINT no

ACCOMMODATION no

PARMA HAM PDO RESERVE PIAZZA 24 MONTHS

COMPANY. A reality where family, craftsmanship and territory have been mixed since 1974. The passion and initiative of the founder, grandfather Peppino, still today represent the company guidelines, which make people protagonists of the productive process. The Piazza winery flanks the main street of Langhirano, capturing the breezes conveyed in Val Parma, thanks to the thermal flywheel of the stream of the same name that flows in its meridian stretch, marking the eastern borders of the village. Today, with the entry of the third generation, on the threshold of the first fifty years of activity, the Piazza ham factory maintains a constant guarantee of the product, strengthened by continuous innovation based on traditional processing techniques. All conditions that allow the products to boast, from the first year after the foundation, the ducal crown of the Parma Dop Consortium.

PRODUCTS. A Parma Dop Riserva with a luminous presence: vivid and translucent slice, snowy adiposity that feeds a balanced marbling, on a ruby ​​background. Olfactory baggage of medium intensity and complexity, structured on umamic notes, dried fruit and pastry; on the nose a slightly metallic echo directs the palate, albeit balanced, with a good chewiness and meltiness, towards a rusticity with a bitter hint on the finish.

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES yes
E-COMMERCE no

PARMA HAM DOP 24 MONTHS


PARMA HAM DOP 30 MONTHS

COMPANY. For about 120 years, the family has been responsible for the production of ham in the production village of Langhirano. The beginnings date back to 1905 when Ferrante, Pio's father, slaughtered pigs taking care of the processing of the meat in the back room of the family grocery store. After the First World War, Ferrante and a young Pio began to experiment with and improve new processing techniques and maturing methods. Today, the torch of centuries-old traditions and passion is carried forward by the grandchildren and the philosophy remains that of a family-run business, thanks to the experience gained over three generations in the selection of the best Italian heavy pig legs and in processing faithful to the disciplinary of production. Today the ham factory aims to expand its high-end presence on foreign markets, thanks also to the recognition of the historic brand.

PRODUCTS. Parma Dop 24 months has a large, vivid ruby ​​red slice dotted with tyrosine, which heralds a flickering minerality, in an extremely clean sweet-savory balance. Never banal, its youthful delicacy of medium intensity is complete and marked by a surprising balsamic note, with hints of butter, Parmesan and light toasting of rare persistence, which leads towards a slightly tenacious finish. Parma Dop 30 months offers maximum expression to the nose, very clean and centered on lactic, buttery and aged notes, for a generously sized ruby ​​red slice. Balanced, fresh, vivid, juicy palate, with retro-olfactory returns of custard. A slight fibrousness of the fat discounts the final chewability, veiling the excellent taste-olfactory balance.

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES no
E-COMMERCE no

RESTAURANT POINT yes

ACCOMMODATION no

RULIANO AUDAX CURED HAM 30 MONTHS


RUDIS ARMUS SEASONED SHOULDER

COMPANY. Ruliano: ancient Longobard name of Riano, fraction of Langhirano, gateway to Val Parma and place by definition of the local ham. "Genius loci" therefore, but not only. The essential rules of processing are a family affair, small and big secrets handed down over 70 years from father to son, a legacy to be kept in the safe and which Daniele Montali hopes to pass on to the fourth generation of this ham factory born in 1949, in full title among the historic companies of Val Parma. A project based on the strong personalization and recognition of the brand, supply chain and processing, summarized in the owner's phrase "ham is like Champagne: every maison, every cellar, has its own peculiarity", which has now become the company motto.

PRODUCTS. Audax, produced in a limited edition and aged for at least 30 months, is already an eye-catcher. Slice with elegant icy shades of "haute couture". A light mineral sea breeze heralds an aromatic palette of great expressiveness, made of centrifuged butter croissants, freshly toasted nuts in shell and exemplary seasoning. Intense palate with a persistent carpet of aromatic herbs, yellow-fleshed fruit, a combination of freshness and versatility, with a melting and juicy finish. Perfect and emotional. Horizontal stratigraphy in the Rudis Armus: vivid ruby-colored hues and a nice fat portion to support the entire sensory sequence. Buttery nose of haute patisserie, toasted nuts, undergrowth, traditional cellar and umami notes. Gentle palatal exuberance, clear retro-olfactory cleanliness and sweet-savory gustatory sequence of rare persistence, a prelude to a pleasant final chewiness.

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES no
E-COMMERCE no

RESTAURANT POINT no

ACCOMMODATION no

PARMA HAM DOP

COMPANY. The family-run company was born in 1962 from the passion of Massimo and Stefano Borchini's father, a lover of quality and traditional manufacturing practices, as well as ambassador of Parma ham in Europe. The factory is in the heart of Langhirano, right in front of the Ham Museum, close to the Parma torrent, a watercourse which conveys in its wide bed those breezes which provide the small village with the microclimate and unrepeatable conditions for optimal processing and maturation of pork legs. The manual salting and natural maturation respect the centuries-old culture of the Parma area. Craftsmanship and simple gestures that are still present in Slega after 60 years of activity, accompanied by cutting-edge production processes, to offer consumers authentic and unchanged tastes.

PRODUCTS. In Parma ham Dop Slega academic slice, in the chromatic tones and in the proportions, excellently balanced. On the nose, mineral gusts of medium intensity emerge, on a support of slightly toasted dried fruit in shell, veiled by funky references. Palate looking for a better interaction between the fat and the lean portion, which renews the olfactory perceptions, amplifying them with hints of pecan nut, in a good overall sweet-savory balance. Structure and meltability weakened by slight maturing inaccuracies, not perfectly homogeneous.

MEAT swine
DISTRIBUTION domestic and foreign
DIRECT SALES yes
E-COMMERCE no

RESTAURANT POINT no

ACCOMMODATION no

RAW HAM OF THE ANCIENT BLACK EMILIAN CHAIN


RAW HAM OF ANCIENT WHITE EMILIAN CHAIN


PARMA HAM DOP GRAND TANARA 24 MONTHS

COMPANY.The location in the heart of the PDO, the selection of raw materials and the skilful traditional processing make the company Tanara Giancarlo, about to turn 70 years of activity, a consolidated reality on the scene of domestic delicatessen. The raw ham is the most representative product, capable of transmitting the entire company philosophy. The Supply Chain Project was created for the recovery of a raw material of excellence, in collaboration with selected local breeders. The children of this project I'Antico Bianco and I'Antico Nero (from Parma), aged at least 30 months, from pigs raised and fed naturally for at least 15-16 months.

PRODUCTS. The Antico Nero is a boy of life, exuberant and vital. Bright burgundy red slice with pearly pink fat and tyrosine crystals. Pervasive smell of evolved came, pastry (butter, candied orange), tropical and dried fruit in shell, acorn, cellar, toasted notes, Spanish fats. The mouthfeel is intense but harmonious, savory and sweet motto on a succession of sensationsPRODUCTS. that follow the nose, with persistent hints of roasted chestnuts and wholemeal bread crust. Dark fat that enchants. In the Antico Bianco hazelnut, butter, dried apricot make up a curtain that prepares for a taste stage of great intensity, with notes of pastry, toasting and ancestral cellar references. A paradigmatic example of sweet-savory balance and great melt. The DOP Gran Tanara ham is a champion of classicism and elegance. Salty aroma with a veiled fruity, floral and buttery trail. The mouthfeel is sweet and savory, with a return of pastries and a base of seasoned meat and Parmesan cheese, helped by a melting and juicy structure.

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