Cured Meats from Parma
The pursuit of absolute excellence that has guided Cantarelli for six generations does not stop at cheese. From the gentle hills of Parma, the world's cradle of fine cured meats, we select the noblest expressions of the traditional art of charcuterie.
From the sweet Prosciutto di Parma to the prized Culatello, to the authentic Salame Felino, each of our cured meats is a tribute to terroir.
Premium Italian meats, time-honored artisanal techniques, and unwavering respect for nature's rhythms: we offer you not simply cured meats, but authentic fragments of Emilian gastronomic culture, ready to be savored.
Selection
Coppa di Parma
Culatta
Parma 16 months adobbo
Parma 16 months
Parma 16 months pressed
Parma 20 months adobbo
Parma 20 months
Parma 20 months
Prosciutto Clara Lenti
Salame Felino
Coppa di Parma
Culatta
Parma 16 months adobbo
Parma 16 months
Parma 16 months pressed
Parma 20 months adobbo
Parma 20 months
Parma 20 months pressed
Prosciutto Clara Lenti
Salame Felino
The Breath of the Territory
The secret of our cured meats lies in the air. It is the unmistakable breeze that caresses the hills of Parma, rising from the sea and purifying itself among the Apennine forests, that guides the slow and natural maturation of the meats.
A patient process free from artificial intervention, which gives our prosciutto that inimitable sweetness and enveloping aroma that no technology can ever replicate.
Only air, salt, and the passage of time.
Traditional Charcuterie
Cantarelli applies to cured meats the same rigorous philosophy adopted for Parmigiano Reggiano: eschewing industrial methods to embrace pure craftsmanship.
We select and collaborate only with small master charcutiers who work the noblest cuts following recipes handed down from father to son.
Few natural ingredients, hand-tied bindings, and meticulous care for each individual piece, to guarantee you a tasting experience of the highest level.
