Slega has been producing Prosciutto di Parma for over forty years, in the tradition of the old maestri prosciuttai. When we first visited Slega and tasted their product, we simply knew our selection process had stopped: this is our Prosciutto di Parma.

Their story began in 1950, with a butcher’s shop in Parma. The narrative then shifted to the nearby village of Traversetolo, where they began producing and packaging local prosciutto and salumi. In recent years, particular attention has been placed upon the rearing of free range black pigs on their farm in Rivalta. Rosa dell’Angelo will always take great pride in producing artisan products, with an uncompromising commitment to quality and authenticity.