The curing of meats is highly regarded in Italy, almost like a kind of art. "L'arte Norcina" - from the name of the city of Norcia - is what we call the delicate process involved in the production of the wide variety of cured meats we eat: not only Prosciutto di Parma, Mortadella and Finocchiona, what we import are the best examples of cured meat Italy has ever produced. Ready for your knife and bread!