VALTIDONE SALUMI SPA

Since the 1950s, Valtidone Salumi has mastered cured pork across three locations spanning the Oltrepò Pavese and Piacenza province. The microclimate of Rovescala, Vicobarone, and Pontenure provides ideal conditions for ageing. The group combines artisanal methods—hand-working each product—with modern resources, maintaining control from raw materials through distribution. For Coppa di Parma IGP, Valtidone applies decades of knowledge to achieve the tender slices and distinctive red-and-pink character that define this protected designation.

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