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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Delicate and with an intense aroma that is loved by both adults and kids. It is Prosciutto Cotto bio of the organic line PrimaVera bio.

Prosciutto Cotto bio of the organic line PrimaVera bio is made with the leanest parts of the pig’s thigh. Pigs are bred in our organic free-range farms that ensure the production of healthy and quality meat. We pay great attention to the quality of the pig’s life and to their feeding: in particular, for their feeding we select only the best raw materials (mais, korn, soya, bran that are all 100 % organic). We also consider the relation animal/surface of land very important and we maintain it very low to protect the natural needs of the animals and the environment. Our animals are not subject to veterinary treatments. They are healed only with homeopathic medicines. As we are both breeders and producers, we can control the whole production chain for the organic production as well as for the conventional one.

As all the other organic products by Pedrazzoli, Prosciutto Cotto does not contain gluten, milk-by products, additives in compliance with the EU organic regulation. 

All these aspects allow us to confirm that our products are genuine and healthy. In particular, our Prosciutto Cotto Bio is very light because the rind and the fat have been removed. Try also the Cottino Bio in the size of 500 gr.

Process: It is obtained from the same pig’s thigh that is used to produce Parma ham. The pig’s thigh is cut in front of the femur and the bone and the trotter are removed. The product is put into special moulds that give it the characteristic pressed pear shape. It is, then, steam-cooked and it is left cooling. Finally, it is ready to be packed.

Brief history: Prosciutto cotto (cooked ham) has very ancient origins, which date back to the Roman Age. In fact, it is told that the Romans were the first ones to cook the pork’s thigh. They followed a particular procedure: they boiled it with dried figs and laurel leaves, then everything was covered with honey and cooked in crust. The Romans may have learned how to cook it from the Gauls or the Lombards, whose territories became part of the Roman Empire. It is no coincidence that the regions that produce the best cooked ham (with the longest tradition) are Friuli Venezia Giulia, Lombardy, Piedmont, Liguria and Emilia Romagna

FOOD AND WINE MATCHING: It is the ideal ingredient for sandwiches and toasts and for a quick recipe. It matches perfectly with rosé wine, like the Alezio from Apulia, or red young wine, like Grignolino d’Asti or Monferrato Casalese from Piedmont.

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Unmistakable, unique scent, delicate and intense taste, pink  with white eyes: here it is, the famous Mortadella, the queen of the PrimaVera line.

Also called Bologna, the town from which it takes its origins that date back to the XIV century, Mortadella is among the oldest Italian sausages and the most famous all over the world. Mortadella is a PGI, protected geographical indication, product. Three letters of great importance: control, guarantee, quality.

The EU gives this indication to those products that respect specific standards, which concern the area of production, the respect of an Italian traditional recipe and particular qualitative and organoleptic properties.

Besides respecting the regulation on raw materials, recipe and transformation, Mortadella IGP Bologna is produced only with the meat of pigs that are bred in our organic free-range farms. A way of breeding that really takes care about the animals’ wellbeing and their living space (each animal is guaranteed enough space to live in). Our animals are fed with organic feed, which is made with certified raw materials that are mainly obtained from our organic cultivations. We can ensure to our animals a free life without stress and if they get sick, we treat them only with natural and homeopathic medicines. Our organic Mortadella gathers all these features and represents the perfect mix of taste, genuineness and food safety.

Mortadella is made of different types of meat and fat from the pig’s throat minced in cubes, that are heated and washed in water and drained. They are minced in fine grains and salted, they are also dressed with whole black pepper  and pepper  pieces. Flavourings and pistachios can be added. Mortadella is, then, cooked for a long time in ovens. After being cooked, it has to be  cooled rapidly. It has an oval or cylindrical shape. Its slices show a uniform bright rosy colour and a velvety texture, with pearly cream- white eyes of fat.

Mortadella, as the other organic products by Pedrazzoli, does not contain gluten, milk-by products and additives in compliance with the organic regulation.

Mortadella is the perfect ingredient for quick and easy recipes. It is served in thin slices or diced with hard-dough bread or pasta. The traditional balsamic vinegar from Modena can be added to give it a stronger taste. It matches perfectly with red sparkling wine, like Lambrusco di Sorbara but also with craft beers with a sweet aftertaste, like Golden Ale.

Salumificio Pedrazzoli
It takes passion!

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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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Salame Ettore is a unique salami of the organic line Primavera by Pedrazzoli, which is produced with only organic meat of Italian pigs bred in free-range farms.

Over the years,  salami has been the protagonist of an important development in the Italian culinary tradition. Every region can boast various types of salami with different denominations, according to the area of production, the type of grain or the ingredients that it contains. From the most famous denominations, like “Salame Napoli” with a fine grain, “Milano” with a rice-sized grain, “Salame Ungherese” that is slightly smoked, to many regional specialties, like “Finocchiona Toscana”, “Soppressa Calabrese” or “Felino” from the province of Parma. And for Ettore’s production, Salumificio Pedrazzoli takes inspiration precisely from “Felino”.

Ettore is produced with first quality meat of pigs bred in our organic free-range farms. It is minced in medium-sized grain and it is filled into a natural bowel called “gentile”. The mixture of spices, with which the pig’s meat is flavoured, is made of salt, pepper (in whole grains or crushed). The process of filling is made carefully to avoid the creation of air pockets. Also,  seasoning is rigorously controlled because of the large size of this salami that has a high level of humidity to drain.  A proper time of seasoning (at least 45 days) allows the perfect mixing of the fat and the lean parts of the meat.

Long shape and a small diameter, tenderness and a delicate, sweet and fragrant taste are Ettore’s most particular features. It is cut rigorously with a knife and served in combination with hard-dough bread.

During the cut, the bowel should not be removed to allow the external scent to penetrate the product. To obtain larger slices, we suggest to cut it from the bottom to the top side, in an oblique direction.

Combine Ettore with a good glass of fresh Lambrusco or another Italian sparkling wine, like Prosecco di Valdobbiadene or Franciacorta Saten. It can also match perfectly with an organic artisan beer.

Salumificio Pedrazzoli
It takes passion!

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When Prosciutto Cotto meets the King of haute cuisine, the truffle, it needs a suitable dress. That’s why Pedrazzoli created the new packaging Gold Edition, which will be exclusively presented at BioFach 2016 in Nurnberg. Prosciutto Cotto Bio al Tartufo will participate to the competition BEST NEW PRODUCT, a special award that is conferred every year to the most innovative ideas in the organic sector. The competition includes different categories and the visitors, the press and the professionals will decide which the most innovative products of 2016 are. Presented in an attractive and unique packaging, the elegant Prosciutto Cotto bio of the PrimaVera line and the delicious truffle (strictly Italian and organic) are both tasty and healthy. They are produced following the rules of organic breeding that respects animals’ welfare and the needs of consumers.

Prosciutto Cotto bio al tartufo Gold Edition

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From 18th to 20th October Salumificio Pedrazzoli with its Line PrimaveraBio is Protagonist at Natexpo, the Exhibition dedicated to the Organic branch.

PrimaveraBio, the organic line of cold cuts in which the historic Company from Mantua has aimed for and becoming the main reference in this branch, will take part for three days at the Exhibition in France where  French and  foreign companies  get together to promote and increase the Organic sector. Further to the more classical products, from the cooked ham to the raw ham San Daniele and Parma, Salumificio Pedrazzoli introduces the Organic Salami Ettore and the Organic Cooked ham with truffle.

Meeting at Hall 7  Stand C61.

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