Corte Buona means to follow the ancient  
traditions of craftmanship  
and authentic methods handed down
from one generation to another.

Secrets and passion

Our plant in Italy, first dedicated to the production of Pancetta then to typical Mortadella from the Emilia region, in a few decades became part of a large food group where that expertise is handed down every day.

The craftmanship and advanced technology used in plants requires a know-how that only decades of expertise can ensure.

We rely on a department dedicated to traditional products that are prepared by hand by master butchers and by a large traditional maturation room, lined with terracotta bricks to enable the maturation of the most refined deli meats such as Culatello di Zibello PDO, Culatta di Busseto and Salame Felino PGI.

The traditional recipes held for decades are used to produce also other typical products whose organoleptic and quality standards are guaranteed by state-of-the-art systems and technology.

Excellence and quality need time and attention to every single detail, and this is how Corte Buona charcuterie products are created.