Dallatana is a salami factory in Busseto (Parma) that selects only pigs born, reared and slaughtered in Emilia Romagna and Lombardy; the raw material is selected through the processing of the whole thigh and not of the muscle bundle already trimmed ready for salting.
The workmanship is artisanal, done exclusively by hand on every single piece.
Dallatana Culatello di Zibello PDO receives the salt strictly measured according to its weight.
During the binding phase, the Culatelli are packaged in a rounded shape so as to facilitate slicing.
Maturing begins in the underground cellars below and continues in the historic cellars of the 1600s, made up of old oak beams, brick walls and floors and noble molds.
The product is 100% natural composed of pork, salt and pepper, no preservatives or additives are used, which is why a very high quality product is born.
Each activity is carried out in full respect of the environment.