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Meet Ferrarini

Meet Ferrarini

Simple, genuine, and quality: these are the hallmark characteristics of Ferrarini, a family-run company that produces cured meats, cheeses, and more in Emilia-Romagna.

At Eataly, you’ll find Ferrarini prosciutti, mortadelle, salami and more on our shelves and at our Salumi & Formaggi counters. What makes this producer so special? Read on, amici!

HOW IT ALL BEGAN

The story of Ferrarini began in 1956 in Emilia-Romagna, Italy. It was at this time that the family decided to open a prosciutto farm in the tiny town of Rivatella. It was the very first place to produce prosciutto cotto without certain additives known as polyphosphates. Although the family has expanded since then, they still continue to produce their prosciutto cotto in the same place, following the same original recipe!

Today, Ferrarini is comprised of more than 3,000 acres of farmland throughout Emilia-Romagna. Dedicated to simple and authentic traditions of Italy, they produce a variety of Italy’s well-known staples, from prosciutto, mortadella, and salami to Parmigiano Reggiano cheese, butter and more!

SEASONED TO PERFECTION: PROSCIUTTO AND BEYOND

The region of Emilia-Romagna is regarded as Italy's "bread basket", thanks to the many delicious ingredients the region provides, including Parmigiano Reggiano, balsamic vinegar, and an array of cured meats.  In many ways, Ferrarini is representative of the region's specialties, as they produce prosciutti, mortadelle, salami, Parmigiano-Reggiano, and more!

Produced in Langhirano, Parma, Ferrarini’s Prosciutto di Parma DOP is slowly cured in cellars that are constantly controlled for temperature and humidity using innovative technologies patented by the Ferrarini group themselves. The sweet and delicate flavors are a result of just three things: sea salt, air from the Parma hills, and time.

Beyond prosciutto crudo, Ferrarini is dedicated to producing many other products! Their prosciutto cotto, or cooked ham (refresh your prosciutto crudo vs. cotto knowledge!), is made following the original recipe from 1956: high-quality pork legs brined in 21 aromatic herbs, then slowly steamed-cooked at a low temperature. Ferrarini salami are made following traditional methods from Emilia and Brianza, in which the lean and fatty parts of the meat are finely ground and seasoned with salt, pepper, herbs, and spices, before being wrapped in a casing. A special blend of Friesan and Jersey milk cows gives their  Parmigiano Reggiano a unique, rounded flavor.

raccolta foto con didascalia

SO WHAT'S THEIR SECRET? 

The secret to their great tasting products? For generations, the Ferrarini family has had a strong connection to and respect for the land. This philosophy has contributed to maintaining the simple and genuine flavors of their products.

Following the traditions of their ancestors, all of the fodder (i.e. feed!) for their dairy cows is sourced locally within the Emilia-Romagna region. Their farmers cut and harvest the fodder between April and October, before pressing it and storing it in their barns. This laborious process provides healthy and natural food for their cows to eat every day, all year round.

Their barns are located within 15 kilometers of their creameries, which not only reduces the environmental impact of transporting milk but also contributes to the fresh flavor of their cheese and butter.

Are you drooling yet? Well, then...

GET A TASTE AT EATALY

Taste the simple and genuine flavors of Ferrarini for yourself! Find your local Eataly and shop our marketplace to learn more.

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Taste and pair prosciutto for yourself at your local Eataly