Finica prides itself in working with suppliers with long-standing traditions in making dry-cured meats and continues to use the same techniques today. Our imported meat products come from a few different regions of Italy, each with its own merits. We are proud to also offer DOP dry-cured meats in our selection in order to give consumers the opportunity to try a more premium offering.


Established in 1964 – Bresaola Bordoni is born where the air is purce, the uncontaminated landscape, the sincere people. Our Bresaola couldn’t be born in a better environment than this. Alta Valtllina, the hear of the Alps. It was here, in the ancient family butchery of a small mountain village that his grandfather Piero started his own production of Bresaola.

Salumificio San Carlo Spa

San Carlo cured meats are the best choice for those who want to taste the flavors of the Piacenza tradition: coppa, pancetta and salami made as they once were, according to the typical recipes of the Piacenza hills. Salumificio San Carlo has been present for over forty years in the productive reality of the Piacenza area, in Ziano, on the hills of Val Tidone, and since the beginning of our history we have focused on local products

Agricola Ferrarini Spa

A true craft, Ferrarini has perfected the process of making high quality Mortadella, Salame and Prosciutto di Parma. By only using the finest ingredients and a longer cooking time, these products offer a unique and delicate taste.

Tanara Giancarlo Spa

A leader in dry curing prosciutto and hailing from the Parm region of Italy for over 60 years Tanara Giancarlo prides themselves with quality prosciutto that has followed the strictest curing. Since this prosciutto is made in the Parma region, it has a sweeter and more buttery taste to it