La Fattoria di Parma: History of a family.

La Fattoria di Parma was born from Pongolini’s family: a family who has always believed in the extraordinary potential of its land and that has 80 years of experience in quality cured meats.

Guido Pongolini with his wife Anna Maria, convinced that in order to grow up and improve you should always be open to chance, give life to a new manufacturing project: La Fattoria di Parma.

An adventure that comes alive in the historical family’s delicatessen in Fontanellato, in the heart of “Bassa Parmense”.

La Fattoria di Parma has been able to preserve and guard the old traditions of “Bassa Parmense”, and at the same time has been able to speed up the pace on the market, recommending extreme high-quality products.

This project, conducted now by the sons Paolo and Cristina, works towards the maniacal attention to the details and entrepreneurial choices that pursue increasingly advanced objectives.

La Fattoria di Parma has the main European certification, as the BRC with AA grade and has the BIO certification.

The company is present both in the Italian and European markets with different lines of cured meats, presenting itself both with its own brand and also with prestigious private labels. 

In addition to the production of the Parma traditional cured meat, last year the company has created a new internal department: it has clean rooms aimed at slicing its cured meats, which are also offered in preformed trays.