Salumificio Pedrazzoli presented his products in occasion of the Bio Week dedicated to the Italian excellences in the organic sector that took place in Brussels the last 26th June and will continue until the 2nd July.

The Italian Federation of Organic Agriculture and Organic-Dynamic Agriculture is organizing a set of events in the Belgium capital city aspiring to introduce some of the best agri-food products with Italian and organic origin: the week started with an institutional event at the European parliament, where our products were taste and exhibited through gourmet recipes prepared by ten local chefs, who will bring the same ingredients to their menus to original preparations, and will continue with a day full of workshops, in which thirty professionals, from restaurant owners, to chefs, sommeliers and buyers will be sensitized about the features, the quality and the uses of our local organic products in preparations and recipes.

The restaurants involved are some of the best of Italian tradition located in Belgium: Restaurant de L’Ogenblik and Restaurant Le Casino in Bruxelles, Ristorante Pino in Overijse, Ristorante Salerno in Hoeilaart, Restaurant ‘T Park in Tervuren, Villa San Martino in Oud-Heverlee, Pizzeria da Lino in Zaventem, Taste in Leuven, Ristorante Villa Torre in Linter e Ristorante Panorama in Wavre.

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The French magazine Bio Linéaires dedicated an article to Salumificio Pedrazzoli and our line PrimaVera Bio, you can read it below.

Le magazine français Bio Linéaires a dédié deux pages au Salumificio Pedrazzoli et à notre gamme PirmaVera Bio avec un article que vous pouvez lire ci-dessous.

Salumificio Pedrazzoli
It takes Passion

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Pig-Happiness is the new awareness campaign made by CIWF and by the Organic PrimaVera line of Salumificio Pedrazzoli.

Play video here

Not all the pigs breeding farms are the same , indeed they are very different, in particular  if we compare intensive farming, where the most part of the meat and Italian salamis come from, with the free-range breeding farms like the one of “Linea Primavera Bio”, the organic line of Salumificio Pedrazzoli that this year celebrates 20 years.

Here it is a video in motion graphic of the campaign Compassion in World Farming which explains in few seconds the reason why it is suitable to buy meat and salamis coming from only those breeding farms which are respectful of the pigs requirements.

The production of the Primavera Line is granted by a closed-loop  “Free Range”, completely dedicated to the organic branch. Pigs are bred in the whole respect for the animal and for the environment: they live free in wide grazing, with exclusively vegetal food that comes from organic plantations, healed through homeopathic and phytotherapy medicines.

The organic salamis of the Primavera Line are produced with 100% Italian meat, following the tradition and the old regional recipes that allow to rediscover almost forgotten tastes.

The Salumifcio Pedrazzoli stands out because unlike other companies operating in the same sector, Salumificio Pedrazzoli is all the while “Breeder and Producer” with its pigs chain, giving complete control of meat from  breeding to the final product.  Salumificio Pedrazzoli gives full transparency of the chain, granting the total traceability of meats and raw material used, preserving the customer from possible risks  connected to the quality and genuineness of products.

It is thanks  to this effort that in 2016 Primavera Bio gained the Good Pig award for the dedication to breed and produce with respect of the pigs wellness.

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This year  Salumificio Pedrazzoli will be at Sana Bologna again with its organic line PrimaVera from 9th to 12th September in Hall 25- Stand 19 Natures area.

The International Exhibition of the Organic Branch of the Natural Sana is the leader event in Italy of natural and organic products; by now, it is an historic event and the most anticipated event by visitors which are lovers of organic and natural products of our Country; it is  the national and international  showcase reference in the organic Italian production.

Salumificio Pedrazzoli was the first Italian company of  salamis production to believe in the organic branch and to create  a line completely  dedicated to people who want to eat good genuinely, sure that the products come from  certified and controlled breeding farms. 20 years have passed, it was September 1996 when Salumificio Pedrazzoli launched  organic line PrimaVera Bio, the first and true line of organic salami in Italy. It was born from an intuition of Elisa Pedrazzoli, that has always been a passionate supporter of the organic branch and its related values like  the respect of Nature and of the Environment  in order to produce good products but also healthy, the Primavera line is today leader in the production of organic salamis and is among the main actor in export in Germany, where it is present in the trademark  proposing about 60 different organic products.

The organic salami of PrimaVera line are produced with 100% Italian meat which is bred, slaughtered and processed following the traditions and the old regional recipes that allow to evoke almost forgotten tastes.

Salumificio Pedrazzoli stands out because unlike other companies operating in the same sector, is all the while “Breeder and Producer”, granting the total traceability of meats and raw material used, preserving the customer from possible risks connected to the quality and genuineness of products.

The production of PrimaVera line is granted by a closed-loop chain, completely dedicated to the organic branch. Pigs are bred in the whole respect for  the animal and the environment: they live free in wide grazing, with exclusively vegetal food that comes from organic plantations, healed through homeopathic and phytotherapy medicines.

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Salumificio Pedrazzoli sponsor of the twentieth edition

of the “ Festivaletteratura” di Mantova”

7-11 September 2016

Salumificio Pedrazzoli is sponsor this year of the 20th edition of the “Festivaletteratura” (Literature Festival of Mantua) which takes place from 7th to 11th September. Twenty years of Literature and culture in our City of Mantua that we want to celebrate together supporting a cultural initiative  that since 1997 is one of the most anticipated events of the year. Five days of meeting with authors, reading, guided tour, shows, concerts with artists coming from all over the world, that find themselves in squares and historical building of the city in order to live an unforgettable party atmosphere.

An event that in those year has achieved a great importance and visibility at an international level  and that for Mantova has a double value this year as it  is the Italian Capital of culture.

And 2016 is an important year also for Salumificio Pedrazzoli, who celebrates twenty years of the Organic Primavera Line, the first line of organic salami in Italy.

“This year the line “PrimaVeraBio celebrates its 20 years and that’s why, being a Company strongly rooted on the territory, it was natural for us to support a prestigious event like the “Festival della Letteratura di Mantova” that this year celebrates the 20th edition- declared Elisa Pedrazzoli Responsible of the Organic Line and Export Manager of Salumificio Pedrazzoli- we have been the first in Italy to invest in the organic branch (far back  in 1996) as a natural evolution of the company vocation to reduce and to  remove where possible, the use of preservatives in products and to develop an entire organic line.

During the festival, Salumificio Pedrazzoli will be the sponsor of an event that takes place on the 8^th September at 18:00 o’clock in the “ casa del Mantegna di Mantova”, entitled  “ARTUSI CONTRO ARTUSI”, an occasion to talk and comment the historical cooking of Pellegrino Artusi, in a double point of view, one more modern and one more traditional. Protagonists are, on one side Alberto Capatti, Dean of the University of Gastronomic sciences of Pollenzo, one of the bigger expert of Artusi and his “ the science in cooking and the art of eating well”, and Don Pasta on the other side, eclectic person who is a bit chef, a bit dj and a bit writer. It will be talked about tradition and innovation in cooking, about “sublime contrasts in taste”.

And “sublime contrasts of taste” will be proposed during the happy-hour offered by Salumificio Pedrazzoli at the end of the debate of the theme “the White against the Black”, that will compare the White pork and the black pork of Q+ line of pedrazzoli’s salami, in a gourmand challenge not to miss.

In 2016 Salumificio Pedrazzoli gained from Compassion World Farming (CIWF) the GOOD PIG AWARD, for our efforts to breed pigs in breeding farms which are respectful of the animal wellness.

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Real works of art to taste but also to admire thanks to Tastes in art at Cibus 2016.

At the 18^th edition of Cibus, the International food fair that takes place in Parma from the 9^th to the 12^th of Mai, Salumificio Pedrazzoli will animate the food exhibition with real “installation artworks” that combine tasting events and trials through delicious salamis, cheese and mustards at Pavilion 2- Stand L 056.

Also this year, Salumificio Pedrazzoli, with seat in San Giovanni del Dosso in the province of Mantua, participates to Cibus to present to its visitors and experts of the food sector the novelties of its production.

“This year we present many novelties to the public and to the experts of the sector- so Elisa Pedrazzoli, the export manager and leader of the organic line PrimaVera Bio by Pedrazzoli- the first one is the partnership with two manufacturers of Italian excellences, the dairy Bertinelli, whose Parmigiano Reggiano has become famous worldwide and the historic company Lazzaris, which is located in Treviso and produces mustards and jam. We share the same values and passion to do genuine things, the search for high quality and excellence in every step of the production process. Therefore it was absolutely natural for us to participate together to this experience. We want to share the idea we strongly believe in, our philosophy: artisan tradition, passion, experience, transparency but also innovation and the guaranty for the consumer of the highest levels of healthiness and security.

“Pedrazzoli is proud of being one of the last companies that are both breeders and producers – so Emanuele Pedrazzoli the Sales Director for Italy- because our sausages are made solely with the meat of the pigs bred in our breeding farms that are located in Lombardy and Emilia Romagna. Our “100% made in Italy” is real , without compromises, and guaranteed through a certificate of origin, because we produce only what we breed.

Among the novelties that are presented this year, there is “La Nera”, the pancetta (seasoned pig’s belly) made with black pig’s meat, which is part of the Luxury Gourmand Q+ line. Black pig, a native breed from the hills of Parma, is bred in the wild and it is fed only with natural feed (based on sweet corn, oaks, tuber, roots), which gives to the meat a particular and pleasantly spicy taste.

The other two novelties of the organic line PrimaVera, which is the jewel of Pedrazzoli and celebrates its 20 years, are: the organic Toscano – Lo Sgambato, which is obtained from the Italian pig’s thigh that is trimmed in the shape of an arch, deboned (that’s why in Italian it is called “sgambato”) and cured with salt, pepper and other natural flavourings. It is, then, seasoned for at least 12 months. Then, there is the delicious organic roasted chicken breast, which is obtained from the meat of the chickens that are bred in our organic farms and whose nutritional properties  are peculiar, given the law quantity of fat that characterizes this product and allows it to be included in any kind of diet.

All the organic products by Pedrazzoli are without gluten, milk-by products and additives in compliance with the law on organic production.

Last but not least, another novelty is the presence at the stand of our chef Daniele Reponi, the genius of gourmet sandwiches, who takes part to the TV program “La Prova del Cuoco” on the Italian channel Rai1. Reponi will creatively combine tastes and scents of the excellent sausages of Pedrazzoli, the delicious cheese of Bertinelli and the unique mustards and jam of Lazzaris.

Toscano – Lo Sgambato Bio

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Two important meetings in Germany for the organic delicatessen of the PrimaVera line by Salumificio Pedrazzoli: at BioWest in Düsseldorf and at BioOst in Berlin.

The fair in Düsseldorf has recently taken place (on the 17^th of April) and we are ready for the next one in Berlin, on Saturday the 24^th of April. Two important events for the experts of the organic sector in a country, Germany, that represents the largest market of the EU in terms of organic products.

A unique showcase to present our Italian excellences, the organic delicatessen of the PrimaVera line by Pedrazzoli, which are made of solely organic meat of our Italian pigs that are bred in our free-range farms, where the well-being of animals is put at the first place. The organic delicatessen of Salumificio Pedrazzoli put together the unique taste of the Italian butchery tradition and the respect for the environment and the well-being of animals. The respect for the needs of animals and the promotion of well-being criteria, together with the 100% eco-friendly environment (without any source of pollution) that hosts the pigs  are the prerequisites for the creation of good and genuine product. The organic breeding farms owned by Pedrazzoli have enough space that allows the animals to move freely. In fact, it is proportional to the number of head. Moreover, they are equipped with comfortable places, made of natural materials, where the animals can recover.

Organic breeding includes also other types of care concerning the animals’ well-being. Moreover, it respects the natural growth rhythm of animals, avoiding the use of any hormones/growth promoters.

BioOst and BioWest are two important fairs that take place in Germany and, together with BioSüd and BioNord, they host about 13000 visitors every year. More than one hundred exhibitors take part to these fairs, among them there are breeders, manufacturers, wholesalers and retailers of the organic sector. In whole, the four fairs cover different areas of Germany, i. e. Berlin, Düsseldorf, Augsburg and Hannover. The last two take place respectively on the 25^th of September and the 9^th of October.

Visit our stand at BioOst in Berlin on the 24^th of April, we are in the hall 25-C14.

Salumificio Pedrazzoli
It takes passion!

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We have recently participated to “SalumiAmo” fair in Tokyo, which was a really good occasion for Salumificio Pedrazzoli, and for the Italian delicatessen excellences, to present the quality and taste of the Italian butchery tradition.

Many experts from the food sector could appreciate our specialties during this occasion that took place in Tokyo from the 7^th to the 8^th of April.

The event was organized by the Institute for the promotion of Italian delicatessen and represented a very beautiful showcase for Italian products in Japan. It is part of the EU project for the promotion of European food products abroad. This third edition of “SalumiAmo Dop” includes different stages and activities for the promotion of Italian PDO AND PGI delicatessen. Its objective is to share abroad the culture and quality of Italian delicatessen by informing journalists, importers and food experts of our values and passion.

The program of this project that includes different stages will last until mid-July. Therefore, there are a lot of occasions to present our products to the third country in the world that imports our delicatessen, next to USA and Switzerland. And its trend is growing very fast. Japan is one of the most important importers of the Italian delicatessen, with a total quantity of imports of 3.358 tons that amounted to 34,2 million euros in 2015. Since the opening of the Japanese market in 1999 (with barely 500 tons of delicatessen that amounted to 6,4 million euros), Italy and Japan have developed very important exchanges that are an inspiration for every enterprise in this sector. Japan stands out among the other two extra-EU targets, Switzerland that is close to the EU in geographic and cultural terms and USA that are close from a cultural perspective but distant in terms of transport,  thanks to the presence of a  large community of Italian people . Japan represents a challenge and a unique occasion for growing for all the food sector. The campaign that IVSI chose to express the idea of SalumiAmo in Japan includes a picture that shows many friends who sit around a table together, they share the same passion for delicatessen and they have fun in Rome, the eternal city, like in the cult movie “Vacanze Romane”. The concept of IVSI, is made of two words- Salumi and Amore (delicatessen and love)- that together express the passion for delicatessen and the idea of sharing and socializing, two aspects that are typical of the Italian culture.

For Salumificio Pedrazzoli, it is a perfect occasion to present its products abroad, in a country that is far away from us in geographic terms. It represents a real challenge that we want to win thanks the quality and taste that our delicatessen can express.

Salumificio Pedrazzoli

It takes passion.

Elisa Pedrazzoli

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It is not necessary to go to Trentino Alto Adige to taste a delicious speck. The speck of our organic line PrimaVera will surprise your palate with its unmistakable taste and scent.

For sure, the speck is the most fragrant ham among the best known products of the tradition of Northern countries and it is characterized by a very intense taste. It has a unique production process that originated in Trentino Alto Adige. It includes a slight smoking and an outdoor seasoning that are well-known all over the world among gourmets.

For what concerns taste and fragrance, organic speck of the PrimaVera line by Pedrazzoli never disappoints your expectations. For its production, we select only the best thighs of organic pigs that are bred in our free-range breeding farms . Moreover, the recipe follows rigorously this product’s tradition and long history. For our breeders,  the well-being and feeding of pigs is very important: through an accurate study of their feeding, we select the best raw materials (only organic corn, barley, wheat, bran, soya). We also take rigorously into consideration the animal/land relationship, which is always low to respect the natural needs of the animals and the environment.

HISTORY: The first references to Speck date back to the XVIII century. Although with different names, from 1200 onwards, it appeared in the account registers and in the cooking books of slaughters. The word “speck” comes from the old high German  “spec” and “speck”, which mean “thick, fat”. Its production follows two different procedures for meat preservation:  seasoning, the same one of Parma ham that is common in the Mediterranean area, and smoking, which originated in Northern Europe. That’s how a typical product with an unmistakable taste and a unique production process was created, following the old tradition of using “ little salt, little smoke and a lot of fresh air”.

PROCESS: Speck is covered with salt and a mixture of flavourings (salt, pepper, rosemary, laurel and juniper). It is cured in dry conditions in a controlled environment for three weeks and it is turned many times during this period to facilitate the uniform penetration  of the mixture. The final amount of salt in the product must not exceed  5%. Then, there are the smoking and drying phases. Smoking is made with not too resinous, light wood. The temperature of the smoke must be lower than 20°C. Lastly, there is the seasoning phase, speck is left hanging in fresh and aired conditions. The length of the seasoning depends on the size of the speck, at least 22 weeks. During this phase, on the surface of the product a natural layer of mould appears. In this way,  speck does not become too dry and it reaches a particular round taste. The layer of mould is, then, removed.

FOOD AND WINE MATCHING: We suggest to combine Speck with black bread and wine or beer. It is a typical snack of Alto Adige, which is served and eaten as a gesture of hospitality. This traditional dish consists of a wooden board with speck, sausages, typical cheese and cucumbers. It is combined with homemade bread and wine. Speck has become the main ingredient of many classical recipes, like the one of tomino (traditional cheese from Piedmont) that is wrapped in speck slices and it is, then, baked. Another original combination is speck with warm ananas. Speck is also simply perfect in a sandwich!

It is combined with red, still, medium-bodied wine, in particular the ones that are produced in Alto Adige, like Pinot Nero.

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Delicious, fragrant and delicate, with the unique and unmistakable taste of Pancetta Tesa of the organic PrimaVera it will be love “at first taste”.

It is produced with 100% Italian meat of pigs that are bred in our organic ad rigorously free-range farms.  Pancetta Tesa Bio is the result of a perfect combination of taste, quality and health, which is typical of organic products.

We pay close attention to the well-being and the feeding of our pigs: we carefully select the raw materials with which our animals are fed (rigorously organic corn, barley, wheat, bran, soya) and we consider the animal-soil relationship very important. In fact, we maintain it very low to preserve the natural needs of both the animals and the environment.

Moreover, our organic pigs are not subjected to veterinary treatments. They are treated with homeopathic medicinal products instead.

As both breeder and producer, Salumificio Pedrazzoli controls the quality of the whole production chain for both the traditional and the organic products.

Pancetta is a versatile ingredient that is always present in our recipes and on our tables. This salami can be easily combined to many traditional Italian dishes, such as pasta alla carbonara, amatriciana etc, Pancetta is, also, simply served with some warm bread or focaccia. It is ideal for garnishing pizza. Finally, stuffed in a sandwich, as a snack, it releases all its unmistakable taste.

And precisely as the main ingredient for a sandwich, in February, Pancetta was the protagonist of our initiative called “Gourmet Sandwiches”, which has been organized to celebrate the 20^th birthday of the organic line “PrimaVera”. This initiative will accompany you with a wide range of recipes for all 2016. Every month, a different product of our line will be the protagonist of a new recipe: that’s how a simple sandwich becomes a real Gourmet dish!

Salumificio Pedrazzoli
It takes passion!

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