Producers
SELECTED BY GOURMORI
Here you will find an overview of all our brands and their history. Discover all the suppliers and products that we have carefully selected for you to offer you a unique and special culinary experience!
The raw ham comes from the same leg of Italian pigs that is used to make culatello and culatta. Seasoning is done by hand, using only salt and pepper. Hand-tying, which gives it its typical oval appearance, is followed by...
From Italian pigs selected for weight and quality. After trimming, they are dry salted (salt and spices) by hand in several steps with resting periods of at least 14 days. Everything is done according to the recipes of the country...
Bring an Italian attitude to life to the table.Terre Ducali has prepared a dish for you that scores with elegance and simplicity. Thin slices, placed by hand, that separate easily from each other. Taste this speciality, the first 100% Italian...
Coppa from Parma IGP is a typical sausage product from Emilia-Romagna. The fresh loin is taken from the heavy pig (150 kg) used to make Prosciutto di Parma. Coppa from Terre Ducali is salted and seasoned by hand, tied with...
Culatello, typical coppa (air-dried pork neck), classic salami, raw ham matured for 24 months: a combination of four great hams and cold cuts of the Parma tradition, ideal for a tasty starter.IngredientsRaw ham 24 months: Italian pork, salt.Culatello: Italian pork,...
Raw ham means that nothing more is added than salt. And that's how it is: authentic, genuine, original. For many, it is the "mother" of all Parma hams. Devodier has made it an emblem, its lovers a cult.Spalla Cruda (the...
The raw ham comes from the same leg of Italian pigs that is used to make culatello and culatta. Seasoning is done by hand, using only salt and pepper. Hand-tying, which gives it its typical oval appearance, is followed by...
From Italian pigs selected for weight and quality. After trimming, they are dry salted (salt and spices) by hand in several steps with resting periods of at least 14 days. Everything is done according to the recipes of the country...
From Italian pigs selected for weight and quality. After trimming, they are dry salted (salt and spices) by hand in several steps with resting periods of at least 14 days. Everything is done according to the recipes of the country...
Coppa from Parma IGP is a typical sausage product from Emilia-Romagna. The fresh loin is taken from the heavy pig (150 kg) used to make Prosciutto di Parma. Coppa from Terre Ducali is salted and seasoned by hand, tied with...
Coppa from Parma IGP is a typical sausage product from Emilia-Romagna. The fresh loin is taken from the heavy pig (150 kg) used to make Prosciutto di Parma. Coppa from Terre Ducali is salted and seasoned by hand, tied with...
Noble ham from the ancient Devodier cellars, naturally matured for at least 30 months. Without preservatives, thinly sliced, unique in taste. Awarded "Excellence" by the renowned guide "Gambero Rosso, Grandi Salumi". A "pink truffle", because like truffles it "grows" intensively...