Sweet tale to be told at the table. Produced under the aegis of the Consorzio del Prosciutto di Parma DOP, of which Enrico Devodier was one of the founders back in 1963.

Sweet, fragrant, soft, top of the range Salume of the Devodier production, coming from its best cellars

This ham recalls past flavours, when it was seasoned under the arcades and the "barchesse" of the old peasant houses.

Dry-cured means that there’s nothing more than salt added. It contains no more than: the authentic, real, and natural. For many of us it is the “mother” of every Parma Salumi. Devodier transformed it into a symbol and the enthusiasts into a cult.

Flagship of the Devodier family, the Culatta Emilia is partially covered by its soft rind to adapt to the greater hillside ventilation of the Apennines. How does it taste? Incredibly sweet.

Ham cured with skill, according to local tradition, without preservatives, genuine and flavourful.

Culatello is naturally cured, without preservatives, in the Ancient Cellars Devodier. A prestigious classic: sweet on the palate, balanced in salt and aromas, with a strong cured meat flavour.

A noble ham from the ancient Devodier cellars, with a minimum natural curing of 30 months. Without preservatives, shaved slices, with an intense flavour and unique aroma. The ham with an "Excellence" award in the prestigious guide "Gambero Rosso, Grandi Salumi". As the black and white truffle, it is intense, precious and "grows" underground, for this reason it was named “Pink Truffle.”

A ham from the ancient Devodier cellars naturally cured for over 24 months on fir frames, just as it would have been traditionally in the past. Awarded the "Eccellenze d'Italia" from "Guide L'Espresso 2013, I salumi d'Italia".

A dry-cured ham with a minimum curing of 20 months in the airiest ancient cellars in the Parma valley. Cured without preservatives, shaved slices, full-flavoured and with a unique aroma.

A dry-cured ham with a minimum curing of 18 months, finely degreased just before packaging to create a lean but high-quality product, maintaining the unmistakable taste and aroma of the products cured in the ancient Devodier cellars.

Artisanal quality Coppa, selected with particular care to complete the Devodier Great Flavours Collection. A Classic revisited at its best.

Cured Jowls (also known as Guanciale), selected with particular care to complete the Devodier Great Flavours Collection. A Classic revisited at its best.

A dry-cured ham of over 36 months cured in the old «Secretum» cellar. Voluptuous and elegant, also available sliced by hand with a small knife. After the recognition achieved by the 30-month Devodier ham, chosen and given the "Excellence" award by Gambero Rosso, this ham cured over 36 months aspires to even higher peaks of taste and aroma.

From the Devodier collection, dry-cured Shoulder. A sought after Salume with a unique taste that has earned the prestigious recognition “3 Fette” from the "Gambero Rosso, Grandi Salumi” guide. - The most complete guide of the best Italian producers”.

A speciality with a mild yet full-flavoured taste, very much appreciated for its sweetness and its classic aroma.

A delicious salami of ancient Parma tradition, hand-made and coarse-grained, as the ancient "Norcini" did when travelling from house to house.

An Italian dry-cured ham, a typical Coppa, a classic salami: a delicious mix of three excellent cured meats full of flavour and aroma to satisfy everyone's tastes.

Salami from the part of the pig between the shoulder and the lower part of its head. Originating from an ancient recipe creating a harmonious combination of flavours and aromas, perfect to be enjoyed on hot bread croutons or on a slice of roasted polenta.

A classic product of Emilian tradition, it is an excellent Salume to be enjoyed with homemade bread or in many different recipes that can enhance its flavour.

Obtained from the pig’s shoulder and expertly steamed, the Cooked Shoulder of San Secondo offers a symphony of flavours when enjoyed hot and thickly hand-cut savouring its tenderness and sweetness, or cold and perfectly shaved slices melting in your mouth, letting you appreciate its unmistakable taste. It was one of the favourite Salumi of the great master Giuseppe Verdi.

Culatello, Typical Coppa, Classic salami, 24-month cured ham: a mix of four great Salumi of Parma tradition, the perfect combination for a great appetiser.

The Strolghino is lean, with a sweet mild taste. Traditionally, it is cut into very thick diagonal slices and served as an appetiser, accompanied by croutons or aromatic bread.

A classic product of the Emilian tradition, characterized by a strong aroma and an intense taste.

A special product obtained from beef. It stands out from other Salumi because of its particular taste both sweet and mild.

Dry-cured ham lightly smoked with an appetising and unmistakable taste. Particularly suitable enjoyed with cheese and homemade bread, wine or beer.

Pure pork cooked sausage, finely ground: an unmistakable classic with a tasty but mild flavour.

A sausage with pork meat ground to the size of a grain of rice, with a sweet mild taste: excellent enjoyed just as it is with fresh bread.

A dry-cured cured ham and Dell’Alpe cheese – the perfect combination, convenient and appetising, enjoyed as it is in a quick sandwich or salad, only a drizzle of extra virgin olive oil needed to complete it!

Dry-cured Ham 24 months, Typical Coppa, Classic salami and Montasio cheese: a mix of four delights from our tradition, the perfect combination for a great appetiser.

Soft, sweet and velvety. Its light aroma and light pink colour of its slices are its essential features.

Made with selected domestic pork thighs, high quality cooked ham: a sweet, light and harmonious taste that respects the natural taste of meat.

A noble speciality, sweet, cooked with light seasoning that enhances the memories of Parma tradition.

A product of high class gastronomy, made from pork meat flavoured with natural spices and a tempting filling. It can be enjoyed lightly heated or as a cold dish in summer.

Special product made with flavoured turkey meat and baked in the oven, excellent enjoyed as it is or with a drizzle of extra virgin olive oil and a sprinkle of lemon.

Edamer cheese has a light colour with a soft and elastic texture but still firm when it is being cut. Edamer has a semi-glossy ivory colour and a delicate yet tasty flavour.

Emmental is a cooked cheese, made from partially skimmed, raw or pasteurised cow's milk. It has an ivory colour, and a hard, firm, elastic texture. Emmental is recognisable by its round cherry-shaped eyes, well developed and visible all over its smooth and glossy surface texture.

Montasio PDO is a typical cheese from Friuli that adheres to strict procedures established and controlled by the Protection Consortium. It takes its name from the famous upland Montasio, where it has been produced since 1300. A typical table cheese with an aromatic and sharp taste, even coupled with dried fruit or pears.

The Tuscan Pecorino PDO’s ancient and common name is Cacio Marzolino, after the month of March in which production traditionally starts and lasts all Spring. This cheese is prepared with whole sheep’s milk, milked daily, adding veal rennet. Sliced, it goes well with honey, jam, seasonal fruit and vegetables, but also with a plain slice of homemade bread.

Convenient single-servings of Salumi and cheeses of 50/60 grams for everyday use.

Roasted Porchetta, Cooked Ham - Prosciutto Cotto, Coppa, Salami Milano, Strolghino, Bresaola, Roasted Turkey, Dry-cured Ham Ancient Flavour, Mortadella, Typical Pancetta, Emmental