Since the Bronze Age, the town of Felino has existed in absolute harmony with the pig and its history. Its location, at the mouth of the Baganza Valley, and its temperature, humidity and air circulation, make it perfect and for the production of quality encased meat.
This is the home of the centuries tradition of PGI Felino salami. This is the home of its flavour and unmistakable aroma that have made it famous in the Farnese and Bourbon courts. Felino salami is a product that speaks of balance: between lean meat and lard, the technology of the Po Valley and the climate of the hills and between the salt from nearby Salsomaggiore and quality raw materials.

The Felino PGI salami is produced in the province of Parma and protected by a consortium, which safeguards its traditional features and its geographical denomination. The chuck of adult Italian pigs is ground to a medium grain, and then salt, whole-grain pepper, crushed garlic and wine are added. The delicate intestine casing that encircles the salami ensures that the meat remains soft even after 60 days maturation.

The delicate and fragrant taste of PGI Felini Salami is enhanced when it is cut as thick as one of the large peppercorns it contains. As with other Parma cured meats it combines perfectly with Parmigiano Reggiano, enjoyed with a glass of Lambrusco or a Malvasia.

The Beretta Group produces the Felino PI salami in its factory at Langhirano (PR), in line with strict production regulations. This is the source of the sweet and delicate aroma derived from secular Parma tradition.

Producing a high quality PGI Bologna Mortadella is a demanding and complex task, but you need to add that extra experience and passion to achieve a trully excellent taste and flavour.
The Beretta family conserves a special "recipe" handed down for generations for PGI Bologna Mortadella, the most appetizing of its cured meats. This recipe and the use of the highest quality meat, spices and natural flavours makes this product one of a kind.
The original "lace" affect when cut is the result of a balanced percentage of lean (shoulder) and prized fatty meat (neck) that is flavoured naturally and in some cases sweetened with pistachio nuts.
The most important phase is the cooking that confers the characteristic aroma and classical soft consistency. This slow and gentle process takes places in ovens made from heat-resistant bricks.

Its nutritional qualities and unique taste make PGI Bologna Mortadella a star of the table.
It can be served cold or as an ingredient in various recipes.
It can be savoured diced as a starter or in soft slices in a flavoursome bread roll or on a cracker.
It combines perfectly with raw or grilled vegetables. It is best served with lightly sparkling wines such as Lambrusco di Sorbara or Bonarda dell’oltre Po.

Beretta produces its PGI Bologna Mortadella in its factory at Barzanò, in which it directly controls all the process phases to guarantee its name on a product of unquestionable quality and unmistakable taste.

Alto Adige PGI Speck is the gastronomical expression of a well-defined northern Italian area, and is now one of the most prized and sophisticated Italian cured meat products. Its uniqueness is not derived, however, from culinary quirks: although similar to a ham, its "personality" is completely different as expressed in both its appearance and flavour.
Its flat shape known as "baffa" and its unmistakable aroma of smoked spices are the result of a perfected technique first practised in 1300 used to preserve a valuable food such as meat, which has contributed to the livelihood of many Nordic civilizations.

Alto Adige Speck is derived from pork thighs that are carefully selected in terms of and the fat/lean ratio.
The "perfection" of speck comes from the symbiosis of lean and fat meat, obtained by observing a ration of two-thirds fat and one third lean meat.
The perfect addition of spices is then essential in achieving the right balance of flavours and the creation of a unique personality. This is based on exclusive recipes using spices and flavours such as garlic, bay leaf, pepper, juniper and nutmeg.
It is cold smoked, by exposure to smoke created from maple and beech and then matured for at least 22 weeks.

To savour the taste of Alto Adige PGI Speck it should be served in thin slices or cubes, accompanied with the traditional South Tyrolean crispy bread and a fresh Lagrein Alto Adige. It is also an excellent ingredient for traditional dishes such as the famous South Tyrolean dumplings or to create tasty variations of classic dishes as an alternative to other meats such as bacon and raw ham.

The Beretta Group, has always invested heavily to offer PGI meats PGI in the area of origin. It is also committed to the quality, genuineness and traditions of this fantastic product, which is produced in Naturno in Val Venosta.

Salami is the universal symbol of tradition Italian cured meats. Brianza PDO Salami is one of the most noble representatives of this family, embodying the century-old traditions of an art perfected in Brianza, a well-defined area in Lombardy and the original location of the Salumificio Fratelli Beretta (Beretta Brothers Salami Factory).

Brianza salami is characterised by its genuine, sweet and delicate taste and special grain. The original recipe has been elaborated throughout the generations whilst still respecting the traditions of the ancient Salumeria Brianzola.
Brianza Salami is produced with pure Lombardy, Emlia and Piedmont pork meat that is minced to a fine grain for small pieces and is large grained for bigger pieces.
A balanced dose of spices and abundant natural flavourings create its original and distinctive "bouquet".

Brianza Salami is an excellent promoter of social interaction.
Every occasion is the right one to share its tasty goodness in a congenial and friendly context.
For the best results, it should be thickly sliced by hand and served with a good home-made bread. In Brianza it is served as a starter with butter and anchovies in oil. It combines well with the young and lively Oltrepò Pavese red wines served chilled.

Very few other salamis can boast that they come from an area such as Brianza with its climate derived from its hilly location that protect it from the Po valley fogs and its excellent maturation. Beretta produces the salami in its Garbagnate Monastero (Lecco) factory, with the same expertise as that of the ancient salami makers as well as the rigorous application of manufacturing regulations.

The story of this salami is uniquely captured in its name. It is said that the name “Cacciatore” (hunter) derives from a widespread rural practice whereby the hunters would bring along this practical, tasty, and nutritious and vitamin-rick snack during their ventures.

Italian Cacciatora Salamis are small sized products that like all PDO meats are made using Italian livestock that is born, rear, slaughtered and processed only in a defined area. The attentive selection of meat is just the first step in a process that involves careful mincing and then mixing with spices and flavourings. The product is then encased, tied with the traditional rope and left to mature. This method guarantees a dry, compact and ruby-red product with uniformly distributed grains of lard, a delicate aroma and a particularly sweet taste.

The Cacciatore is a small product that ensures the availability of an always-fresh product that can be consumed quickly in its entirety as modern eating demands. It is excellent served as a starter, snack or as a second course, accompanied with crunchy bread.
It is well matched with white wines such as Colli piacentini or Ortrugo, or with young and lively reds such as Oltrepo’ pavese, Bonarda, Freisa del Piemonte or Gutturnio.

As is the case for PDO Brianza Salami, Cacciatora Beretta is produced in Brianza with its climate derived from its hilly location that protect it from the Po Valley fogs and its excellent maturation. Beretta produces it in its Garbagnate Monastero (Lecco) factory, with the same expertise as that of the ancient salami makers as well as the rigorous application of manufacturing regulations.

These PGI products can be considered the "standard" of traditional Italian cured meats. They are unique in their ability to evoke a shared memory: the scent of table prepared for the holidays. These two products, which are classed as cooked meats, have also graced the tables of kings and princes and are examples of convivial food par excellence perfect for special lunches.

Only the highest quality meats and ingredients are used in their preparation. The meat is mainly derived from the back, which is the full loin of pork fat and rind, fundamental in achieving the "gelatinous" consistency typical of these products. Other parts traditionally used are the shoulder, shank and belly.
The coarse-grained mixture is used both in the trotter and the sausage. It is "tanned" with salt, pepper and other spices such as cinnamon, coriander, cumin and nutmeg and fragrant herbs such as garlic, thyme and bay leaf.

Tradition dictates that the trotter is accompanied with lentils and the sausage with mashed potatoes but there are equally tasty alternatives such as stewed Spanish white beans or buttered spinach and Parmigiana cheese. Another classic combination is that with finally represented by Cremona fruit mustard.
These two invaluable products should be served with sparkling wines such as Sorbara or Castelvetro Lambrusco. It is also excellent served with classic sparkling wines.

The Beretta family, long time cured meat creators, could certainly not exclude products such as PGI Zampone and Cotechino from their portfolio. The creation of these was entrusted to the Medolago factory, where the selection of raw materials and every production stage are carried out under strict supervision and in accordance with respective regulations.

These PGI products can be considered the "standard" of traditional Italian cured meats. They are unique in their ability to evoke a shared memory: the scent of table prepared for the holidays. These two products, which are classed as cooked meats, have also graced the tables of kings and princes and are examples of convivial food par excellence perfect for special lunches.

Only the highest quality meats and ingredients are used in their preparation. The meat is mainly derived from the back, which is the full loin of pork fat and rind, fundamental in achieving the "gelatinous" consistency typical of these products. Other parts traditionally used are the shoulder, shank and belly.
The coarse-grained mixture is used both in the trotter and the sausage. It is "tanned" with salt, pepper and other spices such as cinnamon, coriander, cumin and nutmeg and fragrant herbs such as garlic, thyme and bay leaf.

Tradition dictates that the trotter is accompanied with lentils and the sausage with mashed potatoes but there are equally tasty alternatives such as stewed Spanish white beans or buttered spinach and Parmigiana cheese. Another classic combination is that with finally represented by Cremona fruit mustard.
These two invaluable products should be served with sparkling wines such as Sorbara or Castelvetro Lambrusco. It is also excellent served with classic sparkling wines.

The Beretta family, long time cured meat creators, could certainly not exclude products such as PGI Zampone and Cotechino from their portfolio. The creation of these was entrusted to the Medolago factory, where the selection of raw materials and every production stage are carried out under strict supervision and in accordance with respective regulations.

The roots of Parma ham, one of the most classic Italian products, are grounded in the past. Before Arte dei Lardaroli, which in the middle ages had the exclusive rights for pork processing, Parma was famous in Roman times for the breeding of pigs and the production of salty ham. Tradition has remained largely unchanged since these times. Only two ingredients are added to the precious pig's thighs: the expertise of the master seasoners and the dry and delicate air of the gentle Parma hills.

The unmistakable sweetness of Parma PDO ham comes from attention and dedication to the entire processing phase that takes place in an area in Parma south of the Via Emilia and bordered to the east by the Enza River and to the west by the Stirone River. The pigs' thighs are seasoned twice. The trotters are seasoned with wet salt whilst the lean parts are sprinkled with dry salt. After a maturation phase, the thigh is washed and re-trimmed and the muscular part is uncovered and then covered with fat. The ham is left to mature for at least 12 months to acquire its typical delicate flavour.

It can cut into very thin slices and savoured crude, either on its own or as a starter ingredient. It can be accompanied by bread, by the traditional Parma fried cake or with fried dumplings. It is perfectly exalted by fresh fruit such as melons or figs, along with roast pork. It is the main ingredient of classic tortellini. It combines well with a good Lambrusco, a dry Malvasia or a sweet Fortana from the Parma and Piacenza hills.

Beretta processes its PDO Parma ham in its Langhirano factory (Parma). Processing expertise, derived from centuries-old experience in this limited area, combines with a unique microclimate perfect for curing, ensuring the excellence and authenticity of this product.

Heritage of the Lower Parma, it has been called the "King of cured meat". So, it was for acclaimed admirers such as Giuseppe Verdi and Gabriel D’Annunzio, who praised the quality of this "delicious, salted and red compact swine." The preparation of DOP Zibello Culatello is in fact an art handed down from generation to generation, embodying the story of a land, the traditions of its people and the characteristics of the climate.

The raw material is the upper thigh of adult pigs, from Emilia-Romagna and Lombardy. The most valuable and tender part is trimmed, sprinkled with salt, massaged to improve penetration and then left to mature. The humidity maintains its soft consistency of the product that is hung and tied in the classic pear shape, promoting a slow maturation.

Savour a thin slice of Culatello with your eyes closed to capture all its flavours and aromas. It combines perfectly with flavoursome white bread, spread with a little butter. Its sweet and delicate flavour is perfectly matched with a dry DOC Malvasia.

Production takes place in the towns of Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno, in the province of Parma. Here, with the help of climate and fog, the maturation and ripening take place. A gastronomic jewel for the Beretta Group produced in the Langhirano factory (Parma).

Piacenza PDO Bacon has been an important component of the cuisine of the Emilia Romagna region in Italy for many years.
Its high-energy value that has made it a precious nutritional resource for the entire community over generations, and its lightly spiced aroma and its flavoursome taste has always tempted gourmets and food lovers.
Piacenza PDO Bacon is produced by rolling the parts that are richest in heavy fat that comes from Lombardy and Emilia Romagna including the belly, the under blade and flank.
Light and careful hand salting uses a mixture of salts, natural flavours and spices and is essential for correct maturing of at least 60 days.

The bright red of the meat interposed with the whitish-pink of the fat confers a sweet and flavoursome taste.
Piacenza Bacon was very popular in the 1500s and its inimitable flavour has also made it a favourite with modern consumers.
Its "sweet and soft" taste is derived from the environment conditions of its production area (the entire province of Piacenza) with its gentle hills and mild climate permitting slow and gradual maturation.

PDO Piacenza Bacon is a versatile cured meat that can be savoured on its own thinly sliced on toasted bread or wedges of warm cornmeal, or in tasty recipes.
An unusual but tempting combination is that of PDO Piacenza Bacon with ricotta cheese and "manna" honey.
Wine lovers can enjoy it with the slightly sparkling young reds of Oltrepò Pavese, or aromatic wines such as Sauvignon and Malvasia

The Beretta Group goal to respect and protect the traditions of Italian cured meat and its genuine quality is embodied in the production of Piacenza Bacon in its area of origin at the Ziano Piacentino factory.

The processing of Piacenza PDO air-cured pork has always been a sacred rite. It is depicted in the 12th-century mosaics inside the Abbey of Saint Columban at Bobbio and in the crypt of San Savino at Piacenza, which presents a ritual slaughter. A real ceremony in which every gesture has a symbolic meaning: from the balanced raising of the pigs on the Po Valley to processing in the hills, the massage of the meat and its string binding.

Piacenza PDO air-cured pork is obtained from cuts of heavy pigs that are born, raised and slaughtered in Emilia-Romagna and Lombardy. The absorption of salt and spices is promoted by massage. Once the ham is covered in a natural casing and tied with string, it is left to mature for at least six months. It is then massaged again and packaged in a natural manner as tradition demands.

The sweet and delicate taste of Piacenza PDO air-cured pork is enhanced when it is finely cut and served as an appetizer with other meats and cheeses, or accompanied with butter and melon. It can also be the star of tasty first and second courses, such as risotto, crepes au gratin with ricotta, rabbit loin, artichokes and mashed carrots. It combines perfectly with the DOC wines of the Piacenza hills.

The ceremonial production of PDO Piacenza air-cured pork takes place solely in the province of Piacenza, where the humid continental climate helps assists the expert mastery of local pork butchers. Beretta observes the sacred rite passed down for generations in its own factory in Ziano Piacentino.

The story of PDO Piacenza Salami originates in the rural homes of the Po Valley. This is also the origin of the art of the expert butchers, the so-called massalein, who since the middle ages have followed strict rules for delicate practices such as salting. It originates in an area with a temperate climate that is conducive to the breeding of pigs and cured meat processing. And it comes from the rural houses, and even the royal palaces of the 1700s. Legend has it that Cardinal Giulio Alberoni was constantly concerned that Piacenza salami was never to be found wanting on the royal table of Elizabeth Farnese, the Queen of Spain.

The delicacy of PDO Piacenza salami is derived from the mastery with which the lean pork meat is combined with the fat from lard, the neck and the belly. Its compact and large-grained consistency is the result of traditional mincing. Its fragrant aroma comes from the dry tanning with a mix of salt, black pepper, spices and garlic. A strict drying and maturation process is an essential component of its delicate taste.

It is excellent as a starter or snack, served with traditional fried dumplings or fresh figs. Alternatively, its taste is exalted when served on a simple slice of bread. The taste experience is not complete without coupling with the DOC wines from the region's hills.

The entire province of Piacenza bestows the special aroma to PDO Piacenza salami. The Ziano factory in Piacenza produces this cured meat with a simple preparation and noble taste, still processed according to the dictates of those great craftsmen known as massalein.

Few cured meats are the prodigy of tradition, as is Tuscan PDO ham. It is a ham that originates from the Etruscans, who brought the first salt conservation techniques to Tuscany. Passion for history and tradition are maintained in rearing, where every gesture is a ritual, and each process is a ceremony. The end result is a rich ham typical of the simple authenticity of the region, which together with the sun and aromas typical of Tuscany, rich in lentiscus, myrtle and juniper, create and maintain the distinctive flavour of Tuscan ham.

The pigs are born, bred, fattened and slaughtered in the territory of Emilia-Romagna, Lombardy, Marche, Umbria, Lazio and Tuscany. The production, however, only takes place within Tuscany. After the selection and trimming to round the meat and remove trotters, they are seasoned with salt, pepper and natural aromas. This is followed by pre-maturation and greasing using a mixture of ground pork fat with the addition of wheat or rice flour, salt and pepper. The meat is then cured for at least 10 months in special rooms at a controlled microclimate, to produce its unqiue aromas and flavours.

The warmer weather in the region demands the use of a greater quantity of salt for preservation. For this reason, the best accompaniment to the intense and characteristic flavour is bland and unsalted traditional bread. It is perfect as a starter, accompanied by toast and a red wine such as Chianti DOCG. It is also delicious served with sweet and succulent fruit such as melons, kiwis, pineapple and figs or as an ingredient in extravagant dishes such as Tuscan rose salad.

The moisture in the air, the breezes drifting in from the land and the sea that laps the foothills, and limited temperature variations are essential for the maturation of the Tuscan DOP ham. These are the same features found in the Beretta factory in Sinalunga in the province of Siena, where excellent raw materials and experience unite to create aromatic and uniquely flavoured hams.

Valtellin PGI air-cured beef is unique as it is the only variety not made from pig's meat. It is made entirely from beef and more precisely from carefully selected
thigh meat. The fatty and tendinous parts are removed from the meat of cows aged 2-4 years to obtain a "lean, dry and flavoursome" product.

From the five cuts that can be used for this meat, Beretta has chosen that from the haunch for its Valtellina PGI.
It is the most prized part that conveys the greatest aroma, with a brilliant red uniform colour and a very fine layer of fat. The meat is left in a mix of salt and a secret blend of spices for two weeks and then encased in natural intestine. The product is left to mature for no less than 28 days and the result is a soft and yet not excessively dry meat, derived from the special climatic conditions typical of the altitude and dry air of the Valtelllina region.

Valtellina PGI air-cured beef best meets the nutritional requirements of customers looking for a high protein and low fat product.
To enjoy its taste to the full it should be finely sliced and consumed at room temperature.
It is excellent as a second course dressed simply with oil, lemon and garnished with grana cheese and small salad leaves such as rocket or lamb's lettuce.

Valtellina air-cured beef is only and exclusively produced within the entire region of Sondrio. The Beretta group are committed to the monitoring of every production phase in its factories in the Valtellina region of Buglio in Monte (Sondrio).

San Daniele PDO ham is known for the presence of the distinctive trotter but it stands out for its particularly refined taste.
Despite the passing of time and technological development, production is still by hand, and its creation is almost like that for a work of art.
Beretta still employs the skills of master cured meat makers whose great experience allows them to select which meat becomes San Daniele Ham. Only meat with the right consistency featuring a balanced quantity of fat is used.
Only thigh meat from Italian pigs weighing less than 11 kg is used. Then every phase is controlled in detail to eliminate potential imperfections.
The most delicate and important phases are the firstly the salting by hand which is calibrated to the weight of each thigh. Then there is the pressing that encourages moisture dispersion and correct salt absorption and the cohesion between the lean and fatty part, and most importantly creates the long guitar-shaped look.
The climate of San Daniele is, however, the most important factor in the creation of this product.

The unique maturation conditions create the perfect balance of taste, delicacy, consistency and softness that make it one of the world's most refined raw hams.
Its organoleptic qualities are exalted when it is accompanied by fresh bread and a young white Malvasia istriana or Sauvignon wine. In Friuli, it is often served with a sweet cheese such as Montasion or with marinated courgettes.
It may be served thinly sliced or cut on the traditional vise.

San Daniele Ham has remained faithful to the most ancient traditions and ancient production techniques. It owes its amazing qualities to the uniqueness of its natural climate.
Cold air from the north and warm air from the Adriatic Sea blend together over the course of the Tagliamento River that conducts and naturally acclimatizes these currents.
This natural input creates the perfect maturation that perfectly conserves and improves the quality of the meat.
The Beretta Group expressly choose to site its factory in San Daniele to guarantee the genuine quality of this original product.

The Carpegna PDO ham is a product of rare quality, derived from the characteristics of an area nestled in the Natural Park of Sasso Simone and Simoncello in the provinces of Pesaro and Urbino. Carpegna that is rich in oaks that provide the animals' staple food has always been a pig rearing area.

The delicate and fragrant taste of Carpegna ham derives from the quality of the raw materials and the skill of those who process it. It is produced exclusively with thighs from pigs that are born, raised and slaughtered in Marche, Emilia Romagna and Lombardy. The pigs must weigh at least 160 kg. For centuries salting has used the product from the Cervia salt mines. A 1463 testimony reports that when the Lord of Cesena, Malatesta Novello, sold the salt marshes to the Republic of Venice, he reserved the right to use the extracted salt for the county of Carpegna. A mixture of pork fat and natural flavours is used to grease the meat in the hands of specialist craftsmen. After at least 12 months of maturation, the Carpegna is ready for consumption.

Carpegna PDO ham is perfect savoured on its own in thin slices, but also as an ingredient in dishes such as ham and ricotta pancakes, rice, rolls with white wine and saltimbocca alla romana. Its flavour is enhanced by typical red Marche wines such as Rosso Conero DOC or Rosso Piceno DOC, or full-bodied dry and soft white wines.

The gentle Adriatic breeze reaches the hills of Montefeltro to promote the drying and curing of the thighs that are periodically exposed. It is the land that bestows flavour to the hams produced by the Beretta Group manufactured at the Carpegna factory (PU), preserving the tradition and the skills of local artisans.