La Fattoria was born in Parma from a family that always believed in the extraordinary potential of their land and could count 150 years experience in making great-quality cured meats.
In 1968, Guido Pongolini and his wife Anna Maria, decided that being open to change is essential to grow and improve, therefore they decided to start a whole new production project: La Fattoria di Parma.
This venture started in the historical family ham-factory, in Fontanellato, a place in the heart of Parma’s Bassa (Low Land).
Paolo and Cristina, joined the parents and the company set sail to a new level
of Extreme Quality, thanks to a company plan that increasingly aims to reach perfection
for their products, by taking care of every single detail, from production to
The Pongolini Family has years of experience in welcoming their guests with guided tours, tailor-made tastings and eno-gastronomic sessions, all within a very suggestive and relaxed environment. Since the initial opening of the ageing room to visitors, a special atmosphere has been created in order to make every tour out of the ordinary.
Under the factory’s walls, next to the wooden shelves where Parmigiano-Reggiano is left aging, the steel of the most advanced equipment shines, while if you look up at the walls, phots of men and women of the Parma’s Bassa show up their work, their concentrated look, their hands busy butchering pigs, preparing the meats to be cured.
lights, a muffled silence, an atmosphere full of flavours: we are in the ageing
rooms of Culatello "Re Delle Nebbie" ("The King of Fogs”).
Follow the ageing rooms of Salame Felino and Parmigiano-Reggiano, enriched by shades and decorations, until you reach the last stop of the tour: a very modern production lab.
Along this tour, the visitors are guided with passion by our personnel and introduced to the art of cured meats.