Located in the heart of the hills close to Val Parma, Salumificio Ravanetti has a long story of tradition to tell: that of typical Parma area cured meats making. And it doesn’t do that in words, but through its products. Products that are the expression of history and passion and of time and care.
And a lot of time has passed since in the early sixties Bruno Ravanetti started a small artisan workshop that soon turned into a plant. What has not changed over time is the seriousness and constancy with which cured meats are here produced.
Now as then, the company distinguishes itself through the production of typical high-quality cured meats, whose taste is that of yesteryear.
Making cured meats is a form of art and the Ravanetti family has made itself known and recognised over the years for the very high quality, genuineness and tastiness of its products, real jewels of the local gastronomy and results of a deep and rooted artisan culture.
All stages of production are aimed at the pursuit of the highest quality.
All the products are the result of a careful selection of raw materials of exclusively Italian origin and of careful processing and curing: the perfect combination of respect for tradition and origins with modern technologies.
Coppa, Pancetta, Pancettone, Gola, Fiocco, Cuor di spalla cruda, boneless and bone-in Culatta, Salami, Cotechino and Mariola: masterpieces of Parma’s artisanal cured meats tradition and pride of the company, whose unmistakable scent and taste are appreciated by anyone who loves genuine food on the table.
Skills and professionalism, commitment and great passion, wisdom and craftsmanship: these are the qualities that have been handed down from generation to generation since 1966 and that have contributed to the success of the company and of the Ravanetti brand.
