The food chain


















Bettella charcuterie begins with the birth of the animal.
The company’s method is based on a life cycle that follows natural rhythms over 22-24 months and takes place in airy spaces. The pig also has the opportunity to go outside.
The target weight of 300 kg comfortably reached over the two years’ rearing depends also on selective breeding, another aspect that is neglected by industry.
The Maiale Tranquillo® is derived from a crossing of traditional breeds.
The in-house selective breeding programme follows a rigorous procedure starting with the choice of the boar for fertilisation and continues through gestation and the birth of the gilts.
The result? An extra-heavy breed predisposed–if raised naturally– to form abundant and healthy fat able to withstand curing times of more than five years.


Not all pigs are equal, because a pig is only as good as its fodder.
Hence Bettella’s mission has always been clear: produce extraordinary raw material and thus obtain high-quality meat and fat from it. Though largely ignored by industry, both alimentation and selective breeding are primary factors in the equation. If intensive rearing generally uses feed of uncertain composition with the addition of cereals, the Maiale Tranquillo® is fed unadulterated raw materials grown and dried largely on the company’s 180 hectares. The quality of this feed obviates the use of added fats, leading to animals with high-quality fat derived from the natural starch in these cereals.





























Places of origin

The fresh pork has different destinations, for example, north to the Val di Fassa and the Val di Non in Trentino where the local tradition of smoking is tempered by breezes from the south.

Another destination is the Piacenza area. At only 50 metres above sea level it is situated on the right bank of the Po amid the historic centre of production for Coppa and Pancetta: here the mist and damp create a perfect microclimate for curing salame.

Since the sixteenth century, the province of Cremona that Bettella calls home has been famous for a vast range of charcuterie: Cremona salame as well Bologna Mortadella, now with the IGP certification. Not to be forgotten is one of the most prestigious territories in the world of charcuterie: the highlands of the Alta Val Parma. This region is on the natural border between Liguria and the Parma plain. The Adriatic sea is distant and the climate mimics pre-alpine conditions, with crisp, dry air perfect for drying even the largest and most prestigious raw hams.

Down from the pre-Apennine hills in the lower Parma region is a slice of plain north of Parma extending from the Po to the Via Emilia, from the Enza in the east to the Ongina in the west. Here in winter, mists wrap the cellars where Culatello and Spalla Cotta di San Secondo rest.


The charcuterie industry is similar to winemaking: innovative production using the skills of small-scale artisans in an arena typically dominated by centralised industry.
Once arrived at the end of its long and peaceful existence, each Maiale Tranquillo® takes a different path according to product and territory to which it is suited.
Bettella’s extensive range of charcuterie is produced by artisans with different expertise, often derived from 1000-year traditions inseparable from each territory, a mix of climate, environment, and tradition. These are combined with Bettella’s recipes and the raw material provided by the Maiale Tranquillo®.







































Coming home

Sojourns in these historic domains, where ancient traditions transform pork into high-quality charcuterie, can be long–sometimes many years for products like Gran Culazza and Prosciutto Crudo Riserva. When finished, the fruits of the Maiale Tranquillo® return home to complete curing and are then apportioned, packaged, labelled and shipped.
This is Bettella’s slow and tranquil cycle, that from selective breeding to shipping can last up to seven years. This lengthy voyage results in unique, fully-matured charcuterie with flavours, values and traditions to satisfy the most demanding palates in the world.