Dallatana – Traditional Cured Meats from Busseto, Parma

The Art of Culatello di Zibello DOP in the Bassa Parmense

Located in Roncole Verdi, near Busseto, in the heart of the Bassa Parmense, Dallatana is a family-run producer specialising in traditional cured meats, particularly the prestigious Culatello di Zibello DOP.

Founded in 1998, the business combines generations of family knowledge with traditional artisan techniques. In 2004, Dallatana opened its production facility in Roncole Verdi, equipped with natural underground ageing cellars where local climatic conditions contribute to the distinctive aromas and flavours of its products.

The company's philosophy focuses on quality, carefully selected ingredients and respect for the traditional methods of Parma's master pork butchers, known as norcini.

Traditional Cured Meat Specialities

Dallatana produces a selection of traditional cured meats representing the gastronomic heritage of the Parma lowlands.

Among its main specialities are:

Culatello di Zibello DOP: the company's flagship product, carefully prepared and naturally aged to develop its characteristic delicate flavour.
Fiocco di Roncole Verdi: a refined cured meat obtained from a prized section of pork leg, appreciated for its tenderness and sweetness.
Strolghino di Roncole Verdi: a traditional small salami made from selected pork trimmings, with a delicate taste and short maturation period.
Coppa di Roncole Verdi: a flavourful cured meat made from pork neck and matured in natural cellars.
Salame di Roncole Verdi: traditional salami prepared according to local artisan methods.
Salame Gentile di Roncole Verdi: a traditional variety distinguished by its natural casing and characteristic flavour.
Spalla Cruda di Palasone: an ancient speciality of the Bassa Parmense, renowned for its complex aromas and long maturation.

The company's wider selection also includes other traditional Parma cured meats.

Traditional Production and Natural Ageing

One of Dallatana's defining characteristics is its commitment to artisan production.

The preparation of cured meats involves carefully selected pork, traditional salting methods, hand processing and natural maturation.

The underground cellars provide the environmental conditions necessary for the gradual development of aromas and textures, particularly for Culatello di Zibello DOP.

Dallatana combines these traditional techniques with modern production technology and food safety standards, maintaining a strong connection with the territory.

Guided Tours and Direct Sales

Visitors interested in Parma's gastronomic traditions can discover Dallatana's production methods through guided tours, available by advance reservation.

The experience introduces visitors to the preparation and ageing of traditional cured meats, including the underground cellars where Culatello di Zibello DOP matures.

The company also has a direct sales outlet, where customers can purchase its specialities directly from the producer.

Its location near Busseto makes Dallatana an interesting destination for visitors exploring the food and cultural heritage of the Terre Verdiane.