The company birth..
The company has been founded in 2004 by a family which has been working in the food sector since 1950 as cheese producer and trader (Grana Padano and Parmigiano Reggiano).
The plant devoted to the processing of the Parma ham is located in Traversetolo (Parma, Italy); hams are the result of a slow, careful and sweet as well as traditional processing taking place in a modern and technologically advanced environment.
The Parma ham is sold after an average curing of 16/18 months; selling channels are mainly Retail, Horeca in the premium range, and those Mass merchandisers paying utmost attention to high quality products.
The enlargement.
In 2006 the Dalla Bona family purchased also a plant in San Daniele del Friuli where the typical " Prosciutto di San Daniele" (San Daniele ham) is produced.
This small artisanal firm has been existing for three generations devoting great care to the ham production. In this case too the product is sold after an average curing of 16/18 months through the same selling channels as the Parma ham, that is highly demanding and selected clients.
