The history of the Antica Corte Pallavicina is deeply linked to the history of the Spigaroli family and its deep roots in the love of food and nature; making cured meats for the Spigaroli family is a tradition handed down between generations for 150 years.
The cured meats of the Antica Corte Pallavicina are made with pigs of ancient breeds rediscovered and bred on the farm. The cured meats are still made as in the past, thanks to the skilful hand of the masalén. The result is cured meats with a unique and ancient flavour, left to mature for a long time in the cellars of the Antica Corte Pallavicina castle thanks to the misty microclimate of the Po river.
The most sought-after product is Culatello di Zibello Dop aged over 24 months, followed by Prosciutto crudo di Parma dop, another excellence of Italian charcuterie brought to perfection by the skilful hands of the masalén of the Antica Corte Pallavicina
Antica Corte Pallavicina is also a Michelin-starred restaurant and relais. It is located in Polesine Parmense, in the Bassa Parmense area, a strip of land lying along the banks of the Po. The climate of this area is characterised by long, cold, wet and foggy winters and torrid, hot and sultry summers. The perfect climate for the creation and maturing of Culatello di Zibello DOP.
