Culatello (the king of sausages, from 12 to 24 months seasoning)
Parma ham (no presentation needed, from 20 to 24 months seasoning)
Salame tipo Felino (famous in the world, made from a mixture of seasoned meat in the bowel)
Strolghino (a particular local salami, tasty and sweet, short seasoning. Great as an aperitif)
Culatta (a type of salted pork obtained using the best part of the ham, seasoning with rind. A mix between ham and culatello)
Coppa Parma style (simple seasoned salami, but high sweetness and finesse, with just the right hint of fat)