Our cured meats

In the Emilia region there is a well-known saying which goes; “no part of the pig ever goes to waste”, and you could almost add that everything can be made into a speciality.
In fact, excellent cured meats are made from every part of the pig: Parma ham (prosciutto), fiocchetto and culatello are made from the thigh, coppa is made from the neck, pancetta comes from the stomach, and Emilians have even managed to create some delicious specialities from the head, the snout and the ears; ciccioli, a kind of pork fat crisp, and cicciolata.

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