Az. Agricola Brè del Gallo di Magnani Alfredo e C. snc

Brè del Gallo produces Culatello di Zibello DOP, the pear-shaped cured ham whose production area is restricted to seven municipalities in the lower Parma region, along Emilia's most humid and foggy strip. This cured meat originates from the lean muscle of the thigh, entrusted to natural aging, where the local air does much of the work. A thin layer of fat accompanies the meat, protecting its tender texture during months of rest. The result is a delicate sweetness, the outcome of a process that the product specification regulates with particular strictness: few Italian cured meats are as controlled and circumscribed as this one. Brè del Gallo adheres to the territorial and production protocols that define its identity, without seeking exceptions. It is a product that depends on its location before its technique, and the narrow confines of the seven municipalities are its most evident guarantee: outside that geography, it simply does not exist, and this boundary is part of its value.

Contacts