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📍 Bretagne, France | 18 production sites
"Fidèles au savoir-faire charcutier français" – Faithful to French charcuterie craftsmanship
Maison Loste embodies the artisanal spirit of French charcuterie, with a heritage deeply rooted since 1866 in traditional methods passed down through generations. Specializing in authentic "saucisson sec" (dry sausage) and "jambon cuit" (cooked ham), Loste represents the pinnacle of French curing artistry.
Their iconic "Rond d'Auvergne" has become a symbol of French charcuterie excellence, crafted using time-honored techniques in the Auvergne region where climate and tradition intersect perfectly. Every product reflects "l'art du saucisson" – the art of sausage making – combining careful ingredient selection, patient aging, and meticulous craftsmanship.
📍 Sant Joan les Fonts, Girona, Spain | 7 production sites
"Charcuterie de toda la vida" – Charcuterie of a Lifetime
Since 1940, NOEL Alimentaria has been a cornerstone of Spanish charcuterie tradition. Now in its 4th generation, NOEL combines over 80 years of family expertise with cutting-edge innovation to produce premium Spanish meats that honor tradition while embracing modern food safety and sustainability standards.
Recognized as the most important company in Girona province, NOEL operates state-of-the-art facilities in Catalonia's unique microclimate, ideal for producing authentic Spanish charcuterie. Their commitment to animal welfare, rigorous quality controls from farm to consumer, and constant innovation has made them a leader in the Spanish meat sector.
📍 Langhirano, Parma, Italy | Family estate
"Il Prosciutto di Parma dal 1905" – Parma Ham Since 1905
Founded in 1905 by Pio Tosini, this family-owned company represents the highest expression of Italian prosciutto artistry. Now in its fourth generation under Giovanni Tosini, the company continues the tradition of producing Prosciutto di Parma DOP according to centuries-old methods in the hills south of Parma.
The unique terroir of Langhirano – with its perfect microclimate where Apennine Mountain breezes meet the Po Valley's gentle humidity – creates ideal conditions for the slow aging of these precious hams. Pio Tosini's prosciutti are marked by the distinctive Ducal Crown brand of Prosciutto di Parma DOP, guaranteeing authenticity, quality, and adherence to strict production standards that have remained unchanged for generations.
📍 San Daniele del Friuli, Italy | Artisan facility
"La passione diventa eccellenza" – Passion Becomes Excellence
Dok represents the pinnacle of San Daniele prosciutto production, crafting DOP-certified hams in the picturesque hills of Friuli Venezia Giulia. The Dall'Ava family has elevated this ancient craft to an art form, producing what many consider the finest prosciutto in all of Italy.
San Daniele's unique microclimate – where Alpine air meets Adriatic breezes – creates conditions found nowhere else on Earth for prosciutto curing. The characteristic "guitar" shape of San Daniele hams, with the trotter left attached during aging, is a mark of authenticity that distinguishes this prosciutto from all others. Dok hams are renowned for their sweeter, more delicate flavor profile compared to other Italian prosciutti.
📍 Castelvetro, Modena, Italy | 5 production sites
"I salumi della nostra tradizione, dal 1927" - Traditional cured meats since 1927
For four generations since 1927, the Simonini family has brought Italian charcuterie tradition to tables worldwide. Operating from the heart of the Food Valley between Parma and Modena, Salumi Simonini produces an extraordinary range of over 2,000 references of premium Italian charcuterie.
With multiple production facilities strategically located in Italy's most prestigious charcuterie regions, Simonini guarantees absolute transparency of origin and total absence of allergens (gluten-free, soy protein-free, dairy-free). Exporting to 91+ countries across all continents, they represent Italian charcuterie excellence on the global stage, combining traditional methods with modern food safety standards.
More than 180 products from Europe's finest charcuterie houses, all in one unprecedented celebration at the Grand Hyatt Hong Kong, on March 27 and 28.