The Culatello and the Fiocchi di Prosciutto are cured meats coming from the finest anatomical cuts of the pig.
The Piacentino - a hilly area and a low-lying strip close to the Po river - is a renowned production area for these famous cured meats in the world.
This production has been included in the Piacenza folk traditions since 1800 and some documents report the use of this salami in the local cuisine. The area of production at the time of the Pallavicino State also included some Municipalities of Piacenza, close to the province of Parma and with very similar gastronomic traditions. Given the proximity of the Province of Piacenza to the river Po, the name "salumi delle nebbie" (salumi from the fog) is also common.