Ferrarini: Cured Meats and Cheeses from Emilia-Romagna Since 1956

Simple, genuine and quality: these are the hallmarks of Ferrarini, a family-run company that produces cured meats, cheeses and more in Emilia-Romagna. At Eataly, Ferrarini prosciutti, mortadelle, salami and more are on the shelves and at the Salumi & Formaggi counters.

How it all began

The Ferrarini story began in 1956, when the family opened a prosciutto farm in the tiny town of Rivatella. It was the very first place to produce prosciutto cotto without additives known as polyphosphates. The family has expanded since then, but it still makes prosciutto cotto in the same place, following the same original recipe.

Today Ferrarini comprises more than 3,000 acres of farmland across Emilia-Romagna. Dedicated to the simple and authentic traditions of Italy, it produces the country's well-known staples, from prosciutto, mortadella and salami to Parmigiano Reggiano, butter and more.

Seasoned to perfection: prosciutto and beyond

Emilia-Romagna is regarded as Italy's "bread basket" for the many ingredients it provides, including Parmigiano Reggiano, balsamic vinegar and an array of cured meats. Ferrarini represents these regional specialties well.

Ferrarini's Prosciutto di Parma DOP is produced in Langhirano, Parma. It is slowly cured in cellars where temperature and humidity are constantly controlled with innovative technologies patented by the Ferrarini group. The sweet, delicate flavor comes from just three things: sea salt, air from the Parma hills and time.

Beyond prosciutto crudo, Ferrarini makes prosciutto cotto, or cooked ham, following the original 1956 recipe: high-quality pork legs brined in 21 aromatic herbs, then slowly steam-cooked at a low temperature. Its salami follow traditional methods from Emilia and Brianza, in which lean and fatty parts of the meat are finely ground, seasoned with salt, pepper, herbs and spices, and wrapped in a casing. A special blend of Friesian and Jersey milk cows gives its Parmigiano Reggiano a unique, rounded flavor.

The secret

For generations the Ferrarini family has had a strong connection to, and respect for, the land. That philosophy helps maintain the simple and genuine flavors of its products.

Following the traditions of their ancestors, all the fodder for the dairy cows is sourced locally within Emilia-Romagna. Farmers cut and harvest it between April and October, then press it and store it in barns. This laborious process provides healthy, natural food for the cows every day of the year.

The barns are within 15 kilometers of the creameries, which reduces the environmental impact of transporting milk and contributes to the fresh flavor of the cheese and butter.

Get a taste at Eataly

Find your local Eataly and shop the marketplace to taste the simple, genuine flavors of Ferrarini.