Prosciuttificio Ruliano

Daniele Montali is the owner and the mastermind of the Perex Suctum project. In Langhirano, in the cradle of deep-sea Parma Crudo, with a mission that tends to enhance only Italian meat from pigs raised in the Po Valley. Only sea salt and natural products. No preservatives, no additives! A quality choice that has been handed down for three generations. Daniele Montali wants to repeat that his crudes are handmade and not all are the same. Perex suctum is the line of the highest quality and reserve crudes. In his ham factory, fine culatelli and other typical Parmesan delicacies are also aged