Ferrarini USA Inc.

Cooked ham, cured ham, salami, mortadella, cheese and much more: authentic flavors that reach the USA directly from Italy.

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The sweet and delicate flavours of Ferrarini cured ham develop step by step, through slow and patient curing over at least 12 months.

It all begins with careful and consistent salting, following an ancient ritual reminiscent of sowing seeds; parts of the pork rind are treated with wet salt, while the fatty parts are covered delicately with dry salt. 
In order to use the minimum possible amount of salt, we have a patented method which ensures a predetermined quantity is sprinkled uniformly onto the ham, according to the size of the leg and the technical decisions made by the producer. 

Finally the product is subjected to a water pressure of 6,000 atmospheres, in order to inhibit all pathogenic microorganisms for maximum food safety.

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Established in 1956 in Rivaltella (Reggio Emilia, Italy), Ferrarini is well known for Cooked Ham and Emilia Romagna specialties like Parma Ham, Salami, Mortadella Bologna and Parmigiano Reggiano DOP.

Since then, the Ferrarini group has been bringing the very best of tradition to Italian dining tables and distributing typical Italian food products around the world.

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