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At Salumificio La Torre, we are a family business currently run by the third generation and that has now been producing for more than 60 years prosciutto di Parma DOP, a product resulting from a long and patient procedure leading to a final output which is fully natural, without preservatives nor additives.
With the goal of running a natural seasoning process leading to the characteristic sweetness of Prosciutto di Parma, only raw materials meeting certain specifics can be used. As a matter of fact, pig thighs need to come from animals born, raised and slaughtered in 10 well-defined Italian regions. Further, such thighs then need to be carefully selected and salted.
Subsequently, a long process of seasoning in our cellars follows. This is based, as much as possible, on natural ventilation. Furthermore, each and every prosciutto strictly has to be fully traceable and to contain full information about the various steps of production. The latest one is represented by the well-known fire branding with the mark of the 5-pointed ducal crown, symbol of the Consorzio del Prosciutto di Parma certifying the authenticity of the product.
Recently, our product offering was enlarged to welcome a new item, the “culatta”. It originates from the noblest part of the thighs, smaller than the one leading to prosciuttos. Obviously obtained from Italian swine only, it is characterized by regular slices which makes it very practical and ready-to-consume.
Year of establishment:
1959
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 5 and 15 million Euro
Reference year of turnover:
2023
Export turnover:
From 2.5 to 5 million Euro
Activities:
Production of meat and poultry meat products
Wholesale of charcuterie and other meat products
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Company:
SALUMIFICIO LA TORRE
Web site:
Address:
STR DELLA TORRE 11
City:
LANGHIRANO (PR)
Zip Code:
43013
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Prosciutto di Parma deboned and pressed - Per gli Amici
Whole deboned and pressed prosciutto.
Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 18 months, it is characterized by unique and peculiar sweetness.
Prosciutto di Parma deboned and pressed - Per Pochi
Whole deboned and pressed prosciutto.
Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 16 months, it is characterized by unique and peculiar sweetness.
Prosciutto di Parma deboned and pressed - Per Pochi
Whole deboned and pressed prosciutto.
Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 14 months, it is characterized by unique and peculiar sweetness.
Gran Culì
New exceptional and very practical product, derived from the noblest part of the pig thigh and characterized by regular slices. Our culatta “Gran Culì” is obtained from Italian swine only and manually salted. A true success story made in Italy for Salumificio La Torre .
Deboned, knife cleaned, pressed.
Seasoned for at least 10 months
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