{"id":717,"date":"2020-05-29T19:57:52","date_gmt":"2020-05-29T17:57:52","guid":{"rendered":"https:\/\/staging.salumificiorossi.it\/history\/"},"modified":"2026-06-09T16:34:38","modified_gmt":"2026-06-09T14:34:38","slug":"history","status":"publish","type":"page","link":"https:\/\/staging.salumificiorossi.it\/en\/history\/","title":{"rendered":"History and Tradition"},"content":{"rendered":"
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A TRADITION ROOTED IN HISTORY<\/strong><\/p>\n

The Rossi family’s tradition of producing typical Italian cured meats dates back to the 19th century, when production took place in a small shop in the centre of Fontanellato, near Parma. Today, the family has reached its sixth generation, an almost unique example of entrepreneurial continuity in the Italian cured meat sector. <\/p>\n

The butcher’s and delicatessen shop located near the Sanvitale Fortress was a landmark not only for the people of Fontanellato but also for those from neighbouring towns. It resembled a traditional delicatessen where, in the friendly atmosphere typical of the time, customers could sample cured meats before purchasing them or simply enjoy a couple of slices in good company. <\/p>\n

The small butcher’s shop soon evolved into a fully equipped slaughterhouse built close to the Fortress. These historic premises are still owned by the Rossi family. It was a genuine production workshop, complete with curing rooms for cured meats and a cellar. <\/p>\n

Even before the Second World War, the sale of cured meats and fresh meat had expanded beyond the local and provincial market, reaching customers across regional borders. Many customers travelled from Tuscany, Lombardy, Veneto, Piedmont, Liguria and other Italian regions. <\/p>\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”711″ img_size=”full” alignment=”center” css=””][vc_column_text css=””]\n

The Rossi butcher’s shop at the end of the 19th century<\/em><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/3″][vc_single_image image=”712″ img_size=”full” alignment=”center” css=””][vc_column_text css=””]\n

Sanvitale Fortress of Fontanellato<\/em><\/p>\n[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_column_text css=””]\n

THE POST WAR YEARS<\/strong><\/p>\n

In post war Italy, the years of reconstruction required enormous commitment and sacrifice. People worked even on Sundays and, particularly in the food sector, businesses closed only on St. Stephen’s Day and Easter Sunday. The door was always open for customers who arrived at any hour. <\/p>\n

At a time when Culatello was not yet widely known, Salumificio Rossi was among the few producers making it. The company’s core products have always been, and still are, the traditional cured meats of the Bassa Parmense area, including Culatello, aged Fiocco, Felino Salami, Strolghino, Coppa di Parma, aged Pancetta and, above all, Culaccia . <\/p>\n

Today, it is easy to speak of quality, tradition and excellence. But how many companies can truly support these claims with a genuine history. How many actually produce niche specialities, and how many entered the market simply to follow a trend. Salumificio Rossi’s history speaks for itself. <\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”2\/3″][vc_column_text css=””]\n

THE NEW PRODUCTION FACILITY<\/strong><\/p>\n

As the business continued to grow, the current production facility was built at the end of the 1960s on Via Emilia, in Sanguinaro di Fontanellato. Here, decades of experience were combined with the reliability and safety of modern production technologies. <\/p>\n

One of the company’s greatest achievements is the invention of Culaccia , created by Riccardo Rossi and produced exclusively by Salumificio Rossi ever since, becoming firmly established within the Italian cured meat tradition.
Many years have passed since Riccardo Rossi first produced this prestigious cured meat in the post war period. Technically, it was a Culatello with its rind still attached, developed during the production of traditional Culatello. Its creation was the result of continuous experimentation, refinement and expertise acquired over time. <\/p>\n

Riccardo Rossi immediately decided to create a distinctive brand to identify his product and set it apart from competitors. Together with an advertising agency, he chose the name Culaccia, which became a registered trademark of Salumificio Rossi, Ca’ di Parma Srl.
The product quickly expanded beyond the boundaries of the province and today represents a benchmark in the world of Italian cured meats, clearly distinguishing the production of Salumificio Rossi. <\/p>\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”713″ img_size=”full” alignment=”center” css=””][vc_column_text css=””]\n

The Sanguinaro production facility in Fontanellato<\/em><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”1\/3″][vc_single_image image=”714″ img_size=”full” alignment=”center” css=””][vc_column_text css=””]\n

Culaccia\u00ae of Fontanellato, an exclusive product of Salumificio Rossi<\/em><\/p>\n[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_column_text css=””]\n

CULACCIA\u00ae<\/strong><\/p>\n

Culaccia\u00ae was born in Fontanellato and found here the ideal environment in which to perfect its unique qualities and mature under optimal conditions. In this area, the tradition of cured meat production dates back to the 15th century and is closely linked to medieval settlements such as the Sanvitale Fortress, a magnificent example of military architecture and evidence of a noble culture that valued art, as demonstrated by Parmigianino’s celebrated frescoes, as well as fine cuisine and gastronomy.<\/p>\n

The close connections among the fortresses and castles of the Po Valley strongly influenced the development of high quality food production and its culinary use. Equally important is the local microclimate, shaped by the abundance of fresh spring water emerging from the ground, especially during the warmer months. This is reflected in places such as Cannetolo, known for its reeds, and Sanguinaro, once associated with the herb known as sanguinaria or sanguinella (Digitaria sanguinalis), which thrives in a climate that is neither excessively dry nor overly humid. This balance between dryness and humidity, influenced by natural springs and resurgence waters, creates the ideal environmental conditions for the ageing of a cured meat such as Culaccia\u00ae di Fontanellato, partially protected by its rind and partially exposed.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”2\/3″][vc_column_text css=””]\n

SELECTED RAW MATERIALS<\/strong><\/p>\n

Salumificio Rossi has designed and perfected its products to maximize their organoleptic characteristics and genuine production.<\/p>\n

The main prerogative is the careful selection of raw material and the minimization of ingredients to obtain cured meats with a delicate, balanced and distinctive taste.<\/p>\n

Salumificio Rossi uses only meat from Italian pigs belonging to the protected circuit for the production of Italy’s most important PDOs. These products are dedicated to those who can recognize and appreciate authentic quality and refined delicacy.<\/p>\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”715″ img_size=”full” alignment=”center” css=””][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][\/vc_column][\/vc_row][vc_row section_padding=”no-padding”][vc_column width=”2\/3″][vc_column_text css=””] A TRADITION ROOTED IN HISTORY The Rossi family’s tradition of producing typical Italian cured meats dates back to the 19th century, when production took place in a small shop in the centre of Fontanellato, near Parma. Today, the family has reached its sixth generation, an almost unique example of entrepreneurial continuity..<\/p>\n","protected":false},"author":1,"featured_media":716,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-717","page","type-page","status-publish","has-post-thumbnail","hentry"],"meta_box":[],"_links":{"self":[{"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/pages\/717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/comments?post=717"}],"version-history":[{"count":10,"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/pages\/717\/revisions"}],"predecessor-version":[{"id":766,"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/pages\/717\/revisions\/766"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/media\/716"}],"wp:attachment":[{"href":"https:\/\/staging.salumificiorossi.it\/en\/wp-json\/wp\/v2\/media?parent=717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}