La Fattoria di Parma
A bit of history
In the countryside around Parma, for the peasant families of the past, raising a pig at home was a tradition as old as the world: with its meat, depending on the area, they made Salami, Strolghini, Culatelli, Fiocchetti, Pancette and Coppe, Prosciutti and Spalle. Fattorie di Parma continues this tradition.
More than a century and a half ago, for the Pongolini family that ancient tradition became an activity that over time has turned into a company. It was 1968 when Guido Pongolini and his wife Anna Maria decided to move the center of their activities from the family’s historic salumificio, in Fontanellato, to a new and larger production facility along the Via Emilia, in Sanguinaro, where Fattoria di Parma is still located today.
Fattoria di Parma, which today is run by Guido and Annamaria’s children, Paolo and Cristina, has become an important production facility but has preserved much of its history as a family business. Here it is easy to feel at home, welcomed, almost cuddled, by that affability typical of the people of the Po Valley which made famous the good living of these parts. Guided tours, personalized tastings and enogastronomical meetings are not extraordinary events at Fattoria di Parma. It is possible to organize them anytime, just by calling or sending an email, just like when you decide to visit a friend and you call him or her when you are already on your way.
In order to welcome its guests even better, Fattoria di Parma has invented the SalAmeria, a unique space, overlooking the Bottega, dedicated to tasting and discovering the cold cuts produced in the plant just a few steps away. Culatello, the “King of the Mists” reveals all its secrets and gives, by visiting its seasoning, an inebriating olfactory experience full of scents and aromas that in SalAmeria become memories and emotions.