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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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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Salumificio Pedrazzoli celebrates 20 years of the organic line “Primavera Bio” with a special award,the GOOD PIG 2016!

Yesterday in Berlin it takes part the annual assignment of the Animal Wellness Award by the CIWF (Compassion In World Farming),  an international ONLUS that aims to promote and defend the breeding animal wellness in the food industry. Among the different categories the GOOD PIG award was assigned to Salumificio Pedrazzoli and its Organic Primavera line with the following motivation:

“…for their effort to breed sows through systems that are more respectful of the environment. This means that their sows are not restricted in cages neither during the gestation nor the breast-feeding; that the pigs won’t be subjected anymore the usual mutilation like the tail docking and that all the animals will dispose of a bedding with the appropriate manipulable material to express their natural behavior… the company has always cared about the possibility to provide access in the open air to all their animals  and about the presence of straw bedding to grant comfort and the possibility to route, two of the main reasons that have pushed them to achieve the Good Pig Award.”

To collect the award in the wonderful setting of Meistersaal am Potsdamer Platz in Berlin, Emanuele Pedrazzoli, Sales Manager of Salumificio Pedrazzoli  that declared during an interview :   ” This prestigious award encouraged us to go on  through this way that we started 20 years ago when as first pioneers we launched the organic line of salamis “PRIMAVERA BIO”, 100% organic, 100% Italian, 100% without preservatives and 100% respectful of the animal wellness. For us, that we think that the food represents an “extension of the nature”, the fact to have gained the award confirms that our mission to produce good salami and healthy in the respect of nature, of the environment and of the animal wellness  means also respect for ourselves and for the future generations.”

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.

2016  is a very important year for Salumificio Pedrazzoli:  it celebrates the goal of 20 years of the organic line  “Primavera BIO”, born in  1996 from an intuition of Elisa Pedrazzoli, that always has been a passionate supporter of the organic branch and has strongly believed in its associated value, like the respect for nature and environment to produce good salami but also healthy. “  For us, we Pedrazzoli think that to make a good product we need to start from the raw material: the production process and the recipes have little value if we don’t start from this requirement. – declares Elisa Pedrazzoli, Responsible of the Organic Line and Export Sales Manager of Salumificio Pedrazzoli - To determine the quality and taste of the pork meat there are four elements: genetic,  food, slaughtering and the animal wellness. Salumificio Pedrazzoli breeds its heavy pigs, which are the more appropriate for the typical Italian production due to the maturity of the meat and the quality of the fat. We have chosen the way of the Organic  since 1996 because we are convinced that if animals live in good condition we will obtain good, tasty and soft meat to make products which care about the human wellness”.

Salumificio Pedrazzoli is today leader in the production of organic and traditional salamis and further to the Italian market, is one of the main actor in the export  Germany and France, where it is present with the PrimaVera brand, proposing about 60 different organic products.

Visit www.compassionsettorealimentare.it

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Also this year, Pedrazzoli’s participation from the 9^th to the 12^th of Mai to the 18th edition of Cibus at Salone Internazionale dell’Alimentazione in Parma was welcomed with success.

Salumificio Pedrazzoli, together with Lazzaris, maker of mustards and marmalades, and the dairy Bertinelli, very famous producer of Parmesan cheese, became the protagonist of real “installation artworks”. The idea belongs to Sartoria dei Sapori that created amazing paintings with our delicatessen.

The event was also characterized by the creativity and humour of our chef and friend Daniele Reponi who takes part to La Prova del Cuoco, a famous TV program of the Italian Channel RAI1 and created for us delicious Gourmet sandwiches.

It was a very positive event that gathered 3 thousands exhibitors on a surface of more than 130 thousands quadrat meter and registered 72 thousands visitors, among whom 16 thousands experts of the sector and 2.200 top buyer.

A first class international stage for our new products, like “La Nera”, pancetta of black pork of the Luxury Line Gourmand Q+. The black pig is a native breed that is bred in the semi-wild hills of Parma. His feed is 100% natural and it is made of sweet corn, oaks, tuber, roots, which gives to the meat a particular aroma and a pleasantly spicy taste.

For what concerns the organic line PrimaVera, this year we celebrate our 20^st birthday. Therefore, we presented our Toscano –Lo Sgambato Bio, which is made of pig’s thigh that is trimmed in the form of an arch and deboned (that’s why it is called “Sgambato” in Italian). The pig’s thigh is cured with salt, pepper and flavors and it is seasoned for at least 12 months. Then, Arrosto di Pollo Bio (roasted chicken) is characterized by balanced nutritional values. In fact, it contains a very low quantity of fat that allows it to be considered a “light” product that suits well in all the diets.

All organic products made in Pedrazzoli are gluten free, without milk-by products and without additives, in compliance with the organic regulation.

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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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Exporting passion and excellent products!

Together with the council member of Lombardy, Gianni Fava, three enterprises  from Mantua at Sial in Canada.

Salumificio Pedrazzoli participated from the 13^th to the 15^th of April together with the regional council member for agriculture, Gianni Fava, and 13 enterprises from Lombardy at  Sial, the international food fair of Montreal in Canada.

The fair, which was created in 2001, celebrates its 13^th edition and it represents one of the most important occasions in North America to meet the experts of the food sector. Sial Canada is an exclusive event that takes place in 7 different countries (France, Brasil, Canada, China, Arab Emirates, Indonesia, Philippines), in four continents, with a total number of exhibitors of 9.300, who come from more than 100 countries across the world, and more than 216.000 visitors.

The last edition of Sial in Toronto registered +11% in terms of exhibitors (831 exhibitors) that came from 65 countries and more than 13.000 visitors that took part to the three days of the fair (+13% in comparison to the 2013 edition). Sixteen countries participating.

The Italian pavillon hosted 28 stands, 13 of which belonged to the enterprises of Lombardy.

Among them, there were three enterprises from Mantua: Salumificio Pedrazzoli, Acetificio Mengazzoli and the Consortium of Mantuan Wines.

For us, it was a really good occasion to present our Excellence products, all made with 100% Italian pig’s meat coming from our breeding farms. The Q+ line that represents our Excellence was the absolute protagonist because it expresses the emotions of our butchery tradition. Passion and tradition, these are the main ingredients that are necessary to create the products of Italian Excellence.

Salumificio Pedrazzoli
It takes passion!

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Here is the article about the Salumificio Pedrazzoli and our Linea PrimaVera Bio published in France in the journal Bio Linears.

The article speaks of our company, our family, our values ​​and above all of our passion.

Especially it describes our organic line PrimaveraBio and our free-range farms in central Italy.

The Organic farming is carried out mainly at Malavicina farm (which is also owned and run by us) that includes two sow farms and seven outdoor rearing sites. We therefore place particular focus on the quality of the animals life and their nutrition: in particular, we study their diet with a careful selection of noble raw materials (corn, barley, wheat, bran and soya; all rigorously organic) and we also give great importance to the animal-land connection, that is always kept very low to the safeguard the natural needs of both the animals and the environment.

Click here BIOREPORTAGE-PRIMAVERA 21Dic2015

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The quality of our food products and the balanced consumption are the factors that contribute to ensure the welfare of human being.

In Salumificio Pedrazzoli we are well aware of this and since the beginning, we have aimed to the quality of raw material, mostly because, differently from the other realities, we are one of the few companies in Italy that can define themselves at the same time producers and farmers. This aspect allows us to guarantee, for every product, the total traceability of the meat and all raw material used, protecting the consumer from possible risks related to the quality and authenticity of the products.

Salumificio Pedrazzoli is a closed-loop company, with its own pigs chain, where the breeding and producing guarantee the direct control of the farm to the finished product.

Pedrazzoli was one of the first reality in our Country to believe in the production of organic products, offering to consumers in 1996 some of the products of the PrimaVera line, the first line of cold cuts from biological agriculture proposed in Italy.

Respect for the welfare of the animals, feeding based on vegetable flours without OGM,  wide spaces where the animals can live; processing of the meat with very low levels of preservatives ( less than the quantity allowed by the organic specifications ) to guarantee healthiness to the products and at the same time preservation. These are only some of the criteria about the method of breeding and organic production in which the company believes and that has developed.

Also in our Traditional line and in the Q+ one, we  have always stand out and put effort into use less preservatives than the one allowed by the law, using them only where it is strictly necessary  to guarantee the healthiness of the final product, therefore to guarantee the correct consumption to the final consumer, less preservatives than the ones in compliance with the law with a correct and clear information on the label , as well as on the  communication  instruments, to correctly  inform the clients and consumer about the origin, ingredients and conservations of the products.

“Four factors are involved to determine the quality and the taste of pork meats: the genetic  one, the nutrition one, the one of the butchering and the one regarding the welfare of  animals”  commented Elisa Pedrazzoli, responsible of the organic line. “Salumificio Pedrazzoli breeds heavy Italian pig that is the best type for the typical Italian productions, due to  the maturity of its meats and the quality of its fat. In 1996, we chose the organic path because we believe that if the animal lives a good life we obtain good meat, tasty and soft salamis, taking care about the welfare of the human being”

As ASSICA ( Industrial Association for meat and salamis) underlines in a recent press note:  “It does not exist a scientific reason in recommending to avoid any kind of food in a balanced diet”, nor to consider meat and its derivatives, as salamis, dangerous food for the human being.

Public organisms and medical societies recommend to add in the nutrition every type of food type  with the aim to have a healthy, varied  and balanced diet.

Between these food types there is also a moderate meat and salamis consumption that, as other processed meat, are foods that contribute at the perfect nutritional equilibrium guaranteed by our Mediterranean diet.

A public statement of IARC starts affirming that “ meat is an optimal food that provides fundamental nutrients as proteins and some mineral elements”, and as confirmed by ASSICA: “ meat and salamis are an essential resource of proteins of high biological value that contribute increasing and preserving the body muscles mass. They are also a big resource of essential amino-acids, vitamins of the group B (B1,B3,B6 and B12) and minerals as potassium, phosphor, iron and zinc, that contribute to the normal function of the immune system, to maintain a good cognitive development and good heart function. Therefore, meat and salamis have a very important nutritional value, almost irreplaceable by any other foods in our daily diet”. The conclusion of ASSICA is “ to continue to consume meat in various forms, especially by reducing the amount of that barbecued and of salamis in which it is exceeded the use of nitrites and nitrates as preservatives. Moreover, in the European Union, there are very strict standards that define the maximum quantities of additives  as nitrites and nitrates, that can be used in salamis production.  In “cooked” Italian salamis, from “mortadella” to “ cooked ham”,  the addiction of nitrites and nitrates is useless and generally these products do not contain them”.

Our salamis, together with the history, gastronomic culture and Italian traditional butchery are envied worldwide and they represent the best quality warranty for our consumer.

Salumificio Padrazzoli

It takes Passion.

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