In the early 1950s, the Squassoni family started making cured meats and selling them in the historical deli of Piazza Erbe, in Mantua, in the shade of the porticoes of Palazzo della Ragione.
In the same years the family moved production to the present artisanal premises in Montanara village.
Overtime, many other specialties were added to the traditional products of the area.
In the early ‘80s Squassoni began to offer new beef specialties and oven cooked pork, always following unique recipes.
Coppa soaked and baked into wine, a real delight
The traditional dish of the restaurants down the Po river, in the area of Mantua and Parma
Typical fragrant cured meat
The most iconic product of the Mantuan food culture
On Ferragosto, 15th August 1954 Assumption Day at “Le Grazie” -Sanctuary of the Virgin-
A roasted pork coppa, only from Po Valley pigs
Smoked and aromatic chops of Italian heavy pigs
Salted and roasted pork shank
Slow roasted beef, from an exclusive recipe of the XVII Century
Italian pork belly tied by hand
Seasoned pork pancetta soaked in brine, hung and roasted
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