Dallatana, a family-run artisanal business founded in 1998 and located in Roncole Verdi di Busseto (Parma), specializes in the production of traditional cured meats from the Parma Lowlands. These are made exclusively from heavy pigs born, raised, and slaughtered in the Emilia-Romagna and Lombardy regions, fed grains and whey.

The 1,800-square-meter facility, spread across two levels, is equipped with modern, cutting-edge technologies, where tradition and innovation harmoniously meet. The products are aged in natural underground cellars, while the Culatello di Zibello DOP Riserva is refined in historic cellars dating back to the 17th century.

All processes are carried out strictly by hand by specialized personnel, according to the ancient tradition of local butchers.

Our products - Dallatana is synonymous with traditional cured meats from the Parma Lowlands: Culatello di Zibello D.O.P. 18/24 months, Palasone Raw Shoulder, Salame Felino PGI, Strolghino, Coppa di Parma PGI, Salamesimato® from Parma Black Pigs, 12-month-aged Pancettoni, and other artisanal specialties.

Sales Channels - Our cured meats are distributed in Italy and abroad, primarily through traditional high-end channels: gourmet shops, delicatessens, and quality restaurants.

Awards - We have received major industry awards:
• "Tre Fette Excellence" from Grandi Salumi Gambero Rosso for our Culatello di Zibello PDO
• "5 Spilli – Italian Excellence" from the Guida dei Salumi for our Culatello di Zibello PDO and Strolghino

Sustainability and Quality - To protect the environment, a photovoltaic system has been active since 2010, contributing to the factory's energy self-sufficiency.
To guarantee consumer and food safety, the company is certified according to the IFS Global Markets Food standard.