The high-end charcuterie event, organized jointly by Gambero Rosso and the Spigaroli family, will bring some of Italy's finest charcuterie producers, craft breweries, liqueur and spirit producers, oil producers, preserves producers, bakery producers, and street food vendors to the Antica Corte Pallavicina in Polesine Parmense (PR), as well as interesting guests from abroad
Some events happen by chance, while others seem to be written in the stars. Salumi da Re, which celebrates its 12th edition on October 25, 26, and 27, 2025, definitely belongs to the latter category.
The high-end charcuterie event, organized jointly by Gambero Rosso and the Spigaroli family, will bring some of the best charcuterie producers in Italy, craft breweries, producers of liqueurs and spirits, oil, preserves, baked goods, and street food to the Antica Corte Pallavicina in Polesine Parmense (PR), as well as interesting foreign guests (anchovies from the Cantabrian Sea and jamón ibérico).
The three-day event will feature conferences, meetings, seminars, tastings, and pairings dedicated to quality cured meats and their accompaniments. It will be an opportunity to address and explore important issues in the sector, but also a celebration and exhibition-market of the best artisan cured meats, with the participation of producers, farmers, and butchers. Admission is free.
Each edition of Salumi da Re has its own chef spokesperson. In 2025, it is Giorgio Barchiesi, aka Giorgione: on Monday, October 27, Italy’s most beloved chef in overalls will take to the Gran Palco del Maiale stage to meet the leading producers and taste the cured meats on offer.
Photo © Francesca Bocchia
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