Best Italian Meat Product Producers
Salumificio Mec Palmieri is a renowned Italian producer of cured meat specialties, driven by a long-standing tradition and a passion for exceptional quality. Located in the heart of Emilia-Romagna, a region famous for its rich culinary heritage, the company stands out for its carefully selected ingredients and traditional production methods that ensure authentic flavor and outstanding texture in every product.
Best known for its mortadella, it represents a perfect blend of craftsmanship, innovation, and respect for tradition. Each product is the result of strictly controlled processes, from meat selection to precise processing and maturation, achieving a unique aroma and superior quality.
BEST Salumificio Mec Palmieri Meat Products
Artigianquality is a family-owned Italian company dedicated to preserving tradition and delivering the finest quality mortadella. Based in Bologna, the birthplace of this iconic delicacy, Artigianquality combines generations of expertise, artisanal craftsmanship, and carefully selected ingredients to create products of unparalleled flavor and texture.
Their range includes classic mortadella, crafted following traditional recipes, as well as organic mortadella "Sette Chiese", designed for those who appreciate natural and wholesome delicacies. Every product is handmade and naturally matured, ensuring a rich, full-bodied taste that embodies the essence of Italian gastronomy.
BEST Artigianquality Meat Products
Macelleria Zivieri is a renowned Italian butcher shop and delicatessen that seamlessly blends tradition and innovation in crafting premium meat products. Located in the heart of Emilia-Romagna, it is celebrated for its dedication to quality, sustainable production, and respect for local gastronomic heritage.
Their selection features carefully sourced meats, including Piemontese beef, pork, game, and poultry, along with delicacies prepared using time-honored techniques. Macelleria Zivieri holds prestigious certifications, such as the Slow Food recognition for biodiversity preservation, and has won multiple awards for producing some of Italy’s finest cured meats.
BEST Macelleria Massimo Zivieri Meat Products
Salumi Antica Corte Pallavicina is a renowned Italian producer of salami, with a deep tradition that dates back over 150 years. The production of salami is based on the use of traditional methods from the Bassa Parmense region – an area known for its rich culinary heritage.
The production of salami began with the Spigaroli family in the 19th century, who started making meat products in the Parma region. Antica Corte Pallavicina is part of this rich tradition, and its name comes from an old estate that has been in the Spigaroli family since 1937.
BEST Salumi Antica Corte Pallavicina Meat Products
Antica Macelleria Falorni is a renowned butcher shop and producer based in Greve in Chianti, Tuscany, Italy, with a history spanning over 200 years. Established in 1806, the company has been producing high-quality meats, sausages, and cured products, preserving traditional methods while incorporating modern production techniques.
The shop offers a variety of Tuscany’s iconic salami, fresh meats, roasts, and sausages, all made with passion and care, passed down through nine generations. Their products are made using the finest cuts of meat, with a slow and careful aging process that ensures each product’s unique flavor.
BEST Macelleria Falorni Meat Products
Salumi Molinari is a family-run business with a long tradition of crafting high-quality, artisanal Italian cured meats. Based in Zuglio, in the Carnic Alps, the company has been perfecting its craft since the 18th century. They specialize in producing premium salami and cured meats, all made using local, organic pork from Friulian farms, and incorporating natural mountain herbs and spices.
Their products include dry-cured salami, smoked meats, and cooked specialties, all made following traditional methods passed down through generations. The meats are carefully air-dried and aged in natural cellars, allowing them to develop rich flavors.
BEST Salumi Molinari Meat Products
Prosciuttificio Bagatto is a family-owned artisanal company based in San Daniele del Friuli, founded in 1954. Since then, the Bagatto family has been producing prosciutto using high-quality raw materials and traditional processing methods, working at a natural pace without haste.
Their San Daniele DOP prosciutto is characterized by its softness, aroma, and sweetness, making it an exceptional gastronomic experience. The company takes great pride in its roots in San Daniele del Friuli and its long-standing tradition of prosciutto production.
BEST Prosciuttificio Bagatto Meat Products
Pio Tosini is a renowned Italian company specializing in the production of high-quality Prosciutto di Parma. Founded in the early 20th century by Ferrante Tosini, the company is based in Langhirano, near Parma, a region celebrated for its rich tradition in ham curing.
After Ferrante's untimely passing in the late 1920s, his son Pio Tosini took over the business, expanding its operations and focusing exclusively on prosciutto production. Under Pio's leadership, the company became a pioneer in ham curing in Langhirano and was among the first to export prosciutto to neighboring countries like Switzerland and France.
BEST Pio Tosini Meat Products
S. Ilario Prosciutti is a family-owned company based in Lesignano de' Bagni, in the province of Parma, Italy. Founded over 60 years ago by Piero Montaldi, the company is dedicated to producing high-quality prosciutto using traditional methods that combine artisanal craftsmanship and meticulous selection of raw materials.
With an annual production of around 65,000 hams, S. Ilario consistently maintains exceptional quality in its products. S. Ilario is committed to sustainability, utilizing renewable energy sources and implementing measures to reduce environmental impact.
BEST S. Ilario Prosciutti Meat Products
Best Italian Meat Products
Mortadella Favola Gran Riserva is a premium Italian delicacy renowned for its unique flavor and exceptional quality. Made exclusively from carefully selected Italian pork, including the shoulder of heavy pigs, and enriched with guanciale for the preparation of "lardini" fat cubes, this mortadella follows a simple and natural recipe.
The seasoning includes integral sea salt from Cervia, natural aromas, and honey, which contribute to its delicate aroma and easy digestibility. This mortadella is unique as it is stuffed and cooked in a thin, natural pork casing, hand-sewn, and branded with a fire stamp, while the binding is done manually using a special tricolor ribbon.
Mortadella Mora Mora is a premium delicacy made from Mora Romagnola pork, an indigenous Italian breed renowned for its exceptional texture and rich flavor. This exclusive mortadella is handcrafted using traditional methods and carefully selected natural ingredients, including fresh garlic and integral salt from Cervia, without the addition of nitrites, nitrates, gluten, or lactose.
Its authentic aroma and perfectly creamy texture make it an essential part of any gourmet experience, whether enjoyed in classic Italian pairings or as part of a sophisticated charcuterie selection.
Salame Gentile di Mora Romagnola is a premium cured meat delicacy made from the meat of the native Mora Romagnola pig breed, raised in semi-wild conditions on the Zivieri family farms in the heart of Emilia-Romagna. This salami is the result of meticulous artisanal craftsmanship, using only the finest cuts of pork, with minimal additions of salt, pepper, and natural spices to preserve its authentic flavor.
The name "Gentile" comes from the special natural casing used, which allows for a slow and even curing process. Thanks to the high intramuscular fat content (marbling) in Mora Romagnola pork, this salami develops a rich aroma, delicate texture, and exceptional juiciness, making it a true gourmet delight.
AWARDS
Great Taste Awards - 2 stars
2024
Salame Gentile is made from carefully selected pork meat, seasoned with salt, wine, garlic, pepper, and a preservative (E252). What sets Salame Gentile apart is its unique two-layer casing, with a thin layer of fat in between, ensuring the salami remains tender and moist during its minimum three-month aging process.
This salami embodies the spirit of Italian craftsmanship, with its delicate balance of flavors and exquisite texture, making it a true treat for connoisseurs.
This salami is one of the most recognizable products of Antica Macelleria Falorni, which takes pride in its long tradition of producing high-quality cured meats. Finocchiona IGP is made from premium pork meat that is carefully chopped and mixed with fennel seeds, giving this salami its distinctive aroma and flavor.
Fennel is not just a spice, but a key element that defines the unique taste of this salami. In addition to fennel, mild garlic, pepper, and olive oil are used to create a perfect balance of flavors. After the meat is seasoned, the salami is stuffed into natural casings and left to dry naturally, allowing its rich flavors to develop.
Salame Artigianale della Carnia from Salumi Molinari is an exquisite traditional Italian salami, made using only locally sourced pigs and following artisanal methods. The salami is crafted with lean pork meat and high-quality lard, and it is flavored with a special mix of spices.
This salami is unique for being smoked with beechwood and mountain herbs, which imparts a distinct, smoky flavor to it. Handcrafted and cured naturally in the fresh mountain air, it undergoes a traditional hot processing method within 8 hours of slaughter.
Pio Tosini's Boneless Prosciutto di Parma is a premium Italian cured ham, meticulously crafted in Langhirano, Italy. The process begins with hand-salting selected pork legs, followed by a resting period of six months. The hams are then aged for at least 500 days, allowing them to develop a sweet and delicate flavor.
This boneless prosciutto is ideal for thin slicing and can be enjoyed on its own, paired with cheeses, or incorporated into various dishes. Ingredients include pork leg and salt, with no additives or preservatives. Proper storage in refrigeration ensures a shelf life of 6 to 9 months after opening.
Prosciutto di Parma DOP S. Ilario Intero con osso, aged for a minimum of 30 months, is a premium Italian cured ham crafted in the Parma region. This prosciutto is the result of meticulous selection of pork legs, hand-salting with sea salt, and an extensive aging process in ideal microclimatic conditions.
Over the 30-month maturation period, the ham develops its signature sweet and harmonious flavor, accompanied by a rich aroma that sets it apart. It is presented as a whole piece with the bone, weighing approximately 11 kg, making it perfect for traditional slicing and serving.
Devodier's Prosciutto Crudo is a high-quality Italian cured ham crafted in the Parma region, celebrated for its sweet, delicate flavor and fragrant aroma. The ham features a rosy interior marbled with succulent white fat, offering a perfect balance of texture and taste.
Devodier's production adheres to traditional methods refined over more than 50 years, ensuring every piece meets the highest standards. They offer several distinct lines of prosciutto to cater to various tastes, including the Collezione Classica, which highlights traditional flavors; the Collezione Antiche Cantine, representing the most awarded prosciuttos achieved through ancient aging rituals; and the Collezione Eccellenze, a limited series aged up to 36 months for gourmets and refined dining.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 79 Italian Meat Products” list until March 12, 2025, 2,406 ratings were recorded, of which 1,741 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.