SC Salumi
SC Lavorazione Carni Srl
Fooshi summary
SC Salumi specializes in the online sale of traditional Italian cured meats, particularly from the Parma region. The business focuses on high-quality products, utilizing carefully selected local meats and natural aging processes. Located in Lesignano de’ Bagni, SC Salumi emphasizes artisanal methods and direct distribution to maintain quality. The company offers a variety of salumi, including Salame di Felino IGP and Prosciutto crudo nostrano, ensuring a commitment to authenticity and craftsmanship in every product.
Information compiled from salumiscparma.it · Last updated 8 October 2026
Products from SC Salumi
Product summaries are written by Fooshi from public sources.
Italy · Cured Meat
Coppa stagionata is a traditional Italian cured meat, known for its tender texture and intense flavor. Made from the neck muscles of pork, it features a balance of lean red meat and delicate white fat marbling.
Italy · Cured Meat
Culatta stagionata is a premium Italian cured meat from Parma, known for its rich aroma and velvety texture. Made from the central part of the pork leg, it is aged for 9-10 months, offering a delicate sweetness and complex flavor profile.
23 kg · Italy · Cured Meat
Fiocco stagionato is a refined Parma cured meat, known for its intense aroma and delicate flavor. Made from the smaller muscle adjacent to the Culatta, it undergoes a lengthy aging process, enhancing its unique taste.
Ingredients: Pork, sea salt
65 kg · Italy · Cured Meat
This boneless Parma ham is a traditional Italian cured meat, known for its delicate balance of sweetness and saltiness. Made from Italian pork, it undergoes a lengthy curing process, resulting in a tender texture and complex aroma.
Ingredients: Pork, sea salt
7 kg · Italy · Cured Meat
Prosciutto Crudo Nostrano is a whole aged Italian ham, renowned for its perfect balance of sweetness and saltiness. Made from high-quality pork, it is aged to develop a complex and delicate flavor profile.
Information from public sources, may be outdated — Last updated: 8 October 2026
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