A family that has handed down its history for centuries – a history of flavours. In Colorno (Parma) stands the Podere Cadassa, a treasure trove of ancient traditions and knowledge that have been passed down and which today are proposed once more with the same respect and humility, to rediscover the authentic taste of a noble land.

For the Bergonzi family, excellence in quality is the primary objective in the production of cured meats. Culatello di Zibello DOP, Fiocchetto di Cantina and the other specialities find their utmost expression of uniqueness and taste – the pork meat, from selected farms in Emilia-Romagna and Lombardy, is processed by the skilful hands of local pork butchers utilising artisanal methods and without the addition of preservatives or colouring agents. Indeed, the meat is matured in natural cellars in which peace, patience and daily controls lead the typical Emilian cured meats to mature their peculiar characteristics to the full.

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