Coppa, a family heritage
It was 1960 when young Bruno Ferrari began to work in a nearby cured meat processing plant at weekends.
It was then that, besides developing a passionate interest in his job, he also came up with a brilliant idea: in an area studded with Prosciutto factories, why not focus on producing the cured Coppa speciality?
Thus the Salumificio Ferrari Cav. Bruno cured meat processing plant began its business venture and our family set out along the path of commitment, enterprise and tenacity. Everyone lent a hand, even our grandfather by breeding pigs.
We were the first to produce Coppa in the Langhirano area. A place that seems to have been created for this resource. In a land such as this, with frequent mists and a high level of humidity thanks to the nearby river Parma, a product like Coppa can acquire that characteristic, unmistakable flavour that sets it apart from all the other similar Italian products.
The curing process takes place in extremely humid conditions while drying proceeds very slowly, thereby ensuring that the consistency of the final product is soft, with well-defined sensory characteristics in a class of their own.
We have come a long way since those harsh winters outdoors, because the first cold room was only installed in 1964. From then on, we were also able to work in the summer. Two years later, we enlarged this building and added a curing department. This enlargement work has never ceased because our business grew so rapidly that we were always needing more space and technological resources: an unexpected success.