The refined line of Ferrarese cured meats pays homage to the local gastronomic tradition, enriched with distinctive ingredients that give each product a unique character. Among the excellences that make up this selection, two types of local fresh garlic stand out: Voghiera Garlic and Polesano Garlic.

Voghiera Garlic, with its deep roots in the fertile Ferrarese soil, imparts a richly aromatic note to the cured meats. Characterized by a slightly spicy taste and succulent texture, this fresh garlic adds a bold and nuanced personality to the products. Its cultivation, passed down through generations, contributes to keeping alive the authentic culinary roots of the region.

Alongside this prized variety, the Polesano Garlic emerges, adding a refined touch to Ferrarese cured meats with its more delicate flavor profile. The subtle sweetness and subtle fragrance of this fresh garlic harmoniously blend with other ingredients, creating a perfect balance for sensitive palates.

In addition to the two garlic varieties, the Ferrarese cured meats line boasts a perfect pairing with the Bosco Eliceo wine, also known as the "sand wine." This precious wine, the result of vines grown in the unique sandy soil conditions of the area, stands out for its unique and enveloping taste. Bosco Eliceo wine elegantly accompanies the cured meats, enriching each bite with its fruity nuances and persistent aftertaste.