The essential characteristic of the Bartoli pork production is the “in house” slaughtering which allows them to carefully select the best pork meat; allowing a better control of the production chain from live animals to delicacy products, nothing compared to the standard set by the industrial production.

We do successfully produce several types of typical hams of the area such as salami, coppa, pancetta, including cooked charcuterie like the coppa di testa (brawn) and pork scratching. Most part of the pork is used and nothing is wasted, like in ancient times, in rural landscape. The only preparations we do not make are the whole ham and the culatello which are made by specialized companies in the Parma region.

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