La Fattoria di Parma – Parmigiano Reggiano PDO Minimum Seasoning 24 Months – Artisan Cured Meats – 41000 g – Avvenice^ Salami & Cheeses

La Fattoria di Parma – Salami Artisans since 1936

La Fattoria di Parma Salami Artisans since 1936 The History of a Family La Fattoria was born in Parma from a family that always believed in the extraordinary potential of their land and could count 150 years experience in making great-quality cured meats. In 1968, Guido Pongolini and his wife Anna Maria, decided that being open to change is essential to grow and improve, therefore they decided to start a whole new production project: La Fattoria di Parma. This venture started in the historical family ham-factory, in Fontanellato, a place in the heart of Parma’s Bassa (Low Land). Their children, Paolo and Cristina, joined the parents and the company set sail to a new level of Extreme Quality, thanks to a company plan that increasingly aims to reach perfection for their products, by taking care of every single detail, from production to gift-wraps. The Pongolini Family has years of experience in welcoming their guests with guided tours, tailor-made tastings and eno-gastronomic sessions, all within a very suggestive and relaxed environment.

La Fattoria di Parma – Parmigiano Reggiano PDO Minimum Seasoning 24 Months – Artisan Cured Meats – 41000 g

Parmigiano Reggiano PDO Minimum Seasoning 24 Months.