Dallatana is a family-owned artisan producer, founded in 1998 in Roncole Verdi di Busseto, in the heart of the Parma countryside. We produce traditional cured meats using exclusively selected Italian pork, sourced from heavy pigs born, raised and slaughtered in Emilia-Romagna and Lombardy.

At our 1,800 sqm production facility, tradition and innovation come together: the most important production stages are carried out by hand by skilled craftsmen, following the expertise of local norcini, while our products slowly mature in our natural underground cellars. Our Culatello di Zibello PDO Riserva is further aged in historic 17th-century cellars in Roncole Verdi.

Our specialties include Culatello di Zibello PDO, Spalla Cruda di Palasone, Strolghino, Salame Felino PGI, Coppa di Parma PGI, Mariola di Salame, and other traditional cured meats from the Parma area.

Our products are mainly selected by the gourmet retail sector, fine-dining restaurants and premium delicatessens, both in Italy and international markets.

Dallatana’s quality has been recognised by leading Italian food guides, with the prestigious “Tre Fette” by Gambero Rosso and “5 Spilli” by Guida Salumi awarded to our specialties.

To ensure the highest standards of food safety and consumer protection, the company is certified according to the IFS Global Markets Food standard.