Canossello or Culatta di Canossa is obtained from the pork lean meat, the finest part of the pig’s thigh, because it allows a perfect cutting and the best proportion between lean and fat. The main feature of this product is the presence of pork rind on the back.

But there are also other features which help in achieving a high quality product in taste and fragrance:

- light and accurate salting
- only natural herbs and spices added
- no preservatives, nor other chemical additives
- more than one year natural seasoning time
- the specific and unique climate of our territory

The meat employed is of the highest quality coming only from well-fed national pigs, all born, raised and butched in Italy.