There is a Land, blessed by God, placed between the Appennini and the PO river, where a tongue of 30 KM of soil makes possible the production of some of the most famous Italian Delicacy.
Our grandparents called this piece of land that runs simultaneously with the longest Italian River, which is divided in two by the Via Emilia, the ancient Roman road built to stop the northern populations from invading the Roman Empire, "Bassa” or Low Land.
For our generation, English-speaking people, it is The Food Valley, the sacred heart of Pianura Padana, comprehensive of the provinces of Piacenza, Modena, Reggio Emilia and Parma.
In those lands, where once upon a time there were just woods and marshland, Cistercians Monks built Abbeys where they put together the knowledge and the hard work of multiples farmers and their families, with the products that were easy to grow here, to make the famous Parmigiano Reggiano.
In this very same place, pork meat is cured to make Culatello and Prosciutto di Parma, Coppa and Salame di Felino, Strolghino and Pancetta.
The Culatello, "The King of Fogs”, was born in the territory most close to the PO river, where the fog, that anywhere else is mentioned as a plague, here became a blessing: without it running thru the basements, making possible to moulds to grow, The Culatello would just have been a random cured piece of meat left aging.
In this unique land, where since the very beginning people were fighting against mother nature to make possible the growth of its own products, our history teaches that since the time in which the Great Giulio Caesar was Emperor, fighting the Gallic wars and bringing back his legions to spend the winter in the Pianura Padana, native people of this land were already working pork meat on large scale.