La Felinese Coppa di Parma is produced following tradition: meat from pigs that are rigorously born, raised, and slaughtered in Italy, belonging to the supply chain of Prosciutto di Parma DOP; dry salting; curing in dedicated facilities.

La Felinese Pancetta Steccata: It is pork belly meat that is salt-cured, seasoned with spices and then dried for at least three months.

Don't call it "Italian bacon"!!

La Felinese Pancetta Magretta: Produced with selected cuts, our skinned and de-fatted Pancettas have an excellent slicing yield and perfectly respond to the taste of modern consumers.