FERRARI CAV. BRUNO SRL

Ferrari Cav. Bruno has been perfecting Coppa di Parma IGP for over six decades, a commitment to craft visible in every slice. Their cured pork neck, matured for four to five months depending on selection, showcases the tender texture and distinctive pink-and-red character that define the 439-municipality heritage zone. The family-run salumificio combines time-honored technique with technological upgrades, serving restaurants and discerning tables across Italy with products built on the marriage of tradition and measured innovation.

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