The line of Modenese cured meats is a tribute to the culinary richness of the region, with two undisputed protagonists: Balsamic Vinegar of Modena and Lambrusco Wine of Modena. These gastronomic treasures, steeped in local tradition and craftsmanship, give a unique character to the premium Modenese cured meats.

Balsamic Vinegar of Modena, a worldwide ambassador of Emilian gastronomy, is an unmistakable elixir. Obtained through the slow aging of cooked grape must, this vinegar is the result of a tradition passed down from generation to generation. Its dense and sparkling consistency, caramel color, and enveloping aroma with sweet and tangy notes add depth and complexity to the cured meats. Used masterfully, Balsamic Vinegar of Modena becomes a true taste signature, elevating flavors and providing a distinctive touch of sophistication.

Alongside this gastronomic treasure, Lambrusco Wine of Modena stands out as the perfect companion for the region's cured meats. Lambrusco, an autochthonous grape of the Modenese hills, offers a unique experience with its vibrant color, effervescence, and fruity aromas. The lively bubbles and the fresh, youthful taste of Lambrusco elegantly marry the saltiness and variety of flavors in cured meats, creating a pairing that delights the palate.

Together, Balsamic Vinegar of Modena and Lambrusco Wine of Modena define the essence of Modenese cured meats, transforming each tasting into a sensory journey through the region's winemaking and gastronomic tradition. These products, authentic expressions of the territory, make the Modenese cured meats line a genuine celebration of local culinary art.