Salumificio Burlenghi
Fooshi summary
Salumificio Burlenghi specializes in the artisanal production and direct sale of traditional Parma cured meats. Established in Parola di Fontanellato, the business focuses on high-quality, locally sourced ingredients, with all processing done by hand. The product range includes culatello, salame nostrano, and pancetta, among others. The company aims to strengthen its national presence and expand into international markets while adhering to traditional methods and ensuring the authenticity of its products.
Information compiled from www.salumificioburlenghi.it/ · Last updated 8 October 2026
Products from Salumificio Burlenghi
Product summaries are written by Fooshi from public sources.
150 g · Italy · Cured Meat
Cacciatorini are small Italian salamis, traditionally carried by hunters as a convenient snack. They are seasoned with natural spices and wine, ideal for antipasti or aperitifs.
Ingredients: Pancetta di maiale italiano, sale, aromi naturali, destrosio, saccarosio.
2 kg · Italy · Cured Meat
Coppa is a cured meat from the pig's neck, known for its distinctive aroma and flavor. It is hand-salted and aged for 5-6 months, available whole or vacuum-packed.
Ingredients: Carne di suino, sale, spezie, aromi naturali, destrosio, saccarosio.
700 g · Italy · Cured Meat
Cotechino fresco is a traditional Italian sausage made from pork meat and rind, typically served during winter. It is manually tied in natural casing and vacuum-sealed. Often paired with lentils or mashed potatoes.
Ingredients: Pancetta di maiale italiano, sale, aromi naturali, destrosio, saccarosio.
4.15 kg · Italy · Cured Meat
Culatello is a premium cured meat from the pig's leg, aged for 14-16 months. It is hand-salted and encased in a natural bladder, available whole or vacuum-packed.
Ingredients: Carne di suino italiano, sale, spezie, aromi naturali, destrosio, saccarosio, vescica naturale.
6 kg · Italy · Cured Meat
Culatta is a prestigious cured meat from the pig's leg, aged for at least 13 months. It is covered with a layer of lard and rind, preserving its softness. Available whole or vacuum-packed.
Ingredients: Carne di suino italiano, sale, spezie, aromi naturali, destrosio, saccarosio.
2.6 kg · Italy · Cured Meat
Fiocco di Prosciutto is a cured meat from the same portion of the pig's leg as Culatello. It is hand-salted and aged for 9-10 months, available whole or vacuum-packed.
Ingredients: Carne di suino, sale, spezie, aromi naturali, destrosio, saccarosio.
2.5 kg · Italy · Cured Meat
Fiocco di Spalla is a cured meat from the front part of the pig, known for its intense flavor. It is hand-salted and aged for at least ten months, available whole or vacuum-packed.
Ingredients: Carne di suino, sale, spezie, aromi naturali, destrosio, saccarosio.
1500 g · Italy · Cured Meat
Gola Stagionata, also known as Guanciale, is a cured Italian pork product from the cheek and shoulder area. It is seasoned with natural spices and can be enjoyed thinly sliced with polenta or bread.
Ingredients: Pancetta di maiale italiano, sale, aromi naturali, destrosio, saccarosio.
2 kg · Italy · Cured Meat
Lonzino Stagionato is a cured meat made from pork loin, known for being lean and high-quality. It is hand-salted and aged for a minimum of four months, available whole or vacuum-packed.
Ingredients: Carne di suino, sale, spezie, aromi naturali, destrosio, saccarosio.
1800 g · Italy · Cured Meat
Mariola is a traditional Italian sausage made from pork meat and rind, encased in natural casing. It is manually tied and vacuum-sealed, typically served with mashed potatoes or fruit mustard.
Ingredients: Carne di suini italiani, cotenna, massetere, sale, pepe, spezie, aromi naturali.
4 kg · Italy · Cured Meat
Pancetta Arrotolata is a rolled cured meat made from pork belly, featuring alternating layers of lean and fat tissues. It is hand-salted and aged for 6-7 months, available whole or vacuum-packed.
Ingredients: Pancetta di maiale italiano, sale, aromi naturali, destrosio, saccarosio.
4 kg · Italy · Cured Meat
Pancetta Tesa is a rectangular, flat cured meat made from pork belly with rind. It is hand-salted, seasoned with spices, and aged for about two months. It features alternating layers of red and white meat.
Ingredients: Pancetta di maiale italiano, sale, aromi naturali, destrosio, saccarosio.
Information from public sources, may be outdated — Last updated: 8 October 2026
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