It is virtually impossible to count all the deli meats from the Parma area. The most renowned are Culatello di Zibello, originating from the Bassa Parmense – the lowland plain, where the fog generated by the nearby Po river creates ideal maturing conditions; Salame di Felino, produced in the municipality of the same name at the foot of the Apennines, recognizable by its medium-coarse grain, its spiciness and unmistakable aroma; and Coppa di Parma, made from the noble parts of the pig and 100% natural. What these typical deli meats have in common is the ancient and fortunate insight of artisans of taste who handed their skilled art down to successive generations to gift the resulting specialities to tables around the world.