The Salumificio La Rocca is recognized as one of the most attentive custodians of the Emiliana norcina tradition for the production of Salumi Piacentini, thanks to the experience of its salumi master, it is now enriched with the use of modern processing and seasoning techniques for meat.
The search for quality, the selection of the finest raw materials and the care of the products have allowed us to create real gastronomic masterpieces (Salumi Piacentini) that over the years have received the highest awards from the guides of the “Great Salami of the Gambero Rosso” and “Salumi Italiani dell'Espresso”.
All the meats of our cured meats are of heavy pigs coming from farms in the regions of Emilia Romagna and Lombardy, pigs selected from traditional breeds, bred with methods aimed at the welfare of the animal and fed with feed provided by precise specifications.
Our typical Piacenza products derive from fresh and non-frozen processed meats, respecting the typicality of DOP Piacentini salami. The encased meats are dried and seasoned in controlled environments, but with the help of the natural microclimate of our hills, the technology in harmony with the territory and without forcing.
All of our Piacenza cold cuts are GLUTEN-FREE AND LACTOSE-FREE and without all the other allergens so far recognized by the European Union, They also do not come from genetically modified organisms (NO GMOs).