Borgo del Salame and Borgo Bondiola

Shop of a lardarolo (pork butcher) selling salted pig meats, from a 15th-century miniature (Paris, National Library).

1436 register of the correspondence of the Town of Parma, written in a Latin contaminated by numerous Italian words, in which the term “sallamine” appears (enlarged in the oval) in reference to the well-known sausage (Municipal Historical Archive of Parma).

GIUSEPPE MARIA MITELLI, Investiture di Parma, engraving, 17th century.

Giacomo Ceruti, Natura morta con salame, oil on canvas, 18th century (Milan, Pinacoteca di Brera).

Price list of salted pork meat published by the Town of Parma on April 3, 1776. Lean salame at the time was more expensive than culatello and dry-cured ham (Felino, Museum of Salame).

Production of Salame di Felino at the Cav. Umberto Boschi factory in a 1920s photo. In the centre one can see the machine for stuffing salami, while on the left girls, with their smaller hands, are busy sewing up the casings.

Production of the meats and portioning into different cuts at the Luigi Boschi di Felino salami factory in the 1920s, in a photograph by Luigi Vaghi (Parma, University of Parma CSAC).

Salame production in a Felino salami factory in the 1920s (Felino, Museum of Salame).

Curing of Salame di Felino in the 1950s (Felino, Museum of Salame).

GINO BOCCASILE, Advertising Poster for the Gino Tanzi di Sala Baganza Company, 1946 (Langhirano, Parma Ham Museum).

Shipping department of the Luigi Boschi di Felino salami factory in the 1920s, in a photograph by Luigi Vaghi (Parma, University of Parma CSAC).