The taste and the tradition of the Q+ Line Pedrazzoli at the thirteenth edition of Identità Golose

Milano 4-6 March 2017 

The thirteenth edition in the event Identità Golose this year is enhanced in taste and butchery tradition with the Q+ products by Salumificio Pedrazzoli.

Identità Golose was born in 2005 and it is conceived as a cooking and pastry art congress  where important chefs, both Italian and international, can exchange ideas and innovations, comparing themselves to the best producers of Italian food excellences. Every year the congress is characterized by a different topic who becomes the common theme of the seminars and of the chefs’ and guests actions.

This year edition 2017 is characterized by the theme of the “Trip”, trip of ideas, of creativity, of products to confirm again that all that we eat is the result of trips. And a “trip” in the Pianura Padana is offered by the products of the Gourmet line Q+ of Salumificio Pedrazzoli.

A “sensory trip” in the humid areas of the Pianura Padana, ambassador of an unmistakable and unique taste, whose names of products (Padus, Poggio, Gonzaghetta) connected to the theme of the water, are the examples. Finally, the detailed care of the packaging and the elegant covering, make the Q+ line beautiful in its aspect further to be delicious in taste.

The “Nero di Parma”  (black pork from Parma) represents the crown jewel of the Q+ production.

This race, with black coat and long wattles, is characterized by the free life  in the wild in the woods of Parma hills for about 2 years. The products of this race have a long-lasting seasoning (more than 6 months). They are dark red with intense and full flavour and remind to the woods scent; their deep sweetness depends on the type of breeding  and the feeding in the open air.

During those three days it is possible to taste the Salame Padus, The pancetta, The Raw Ham 24 months seasoning, the Coppa , Gonzaghetta and other products of this line and anyone can be impressed by the creativity of the young chef and foodblogger Camilla Rossi (“A casa Camilla”), who works in collaboration with Pedrazzoli for the creation of recipes and for culinary testings.

Salumificio Pedrazzoli
It Takes Passion!

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CHOOSE THE FUTURE…LIVE ORGANIC!

With the organic products of the PrimaVera Line by Salumificio Pedrazzoli you choose a sustainable consumption for a better future.

We are not all the same! From outside they all looks good but is it true? Not all the salamis are the same! From outside all of them look good but is it really true?

Are we sure about the raw material used? Have you ever wondered where the meat comes from and how are the animals bred?

To this and other questions Salumificio Pedrazzoli, who is pioneer in Italy in the production of organic products since 1996 with the line Primavera , answers with this video that explains what means for us breeding and producing organic.

Thanks to our family’s own  organic breeding farms, we can certify the whole production chain.

To choose organic products means to choose the best for one’s own health, family and our world.

Look at the video on YouTube.

Salumificio Pedrazzoli
It Takes Passion

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From the 15th to the 18th  of February the Organic Primavera Line by Salumificio Pedrazzoli is at Biofach in Nurenberg.

The Biofach in Nurenberg is probably one of the most important exhibition for companies working in the organic branch, and for this reason it is the best window to present one’s own product and the news for 2017.
The Organic Primavera line by Salumificio Pedrazzoli  takes part also this year with its own organic products: they are healthy, tasteful and very appreciated from visitors.

Among the products you can taste at our stand there are the Mortadella Bologna PGI, the organic salame Cacciatore PDO, the organic Parma Ham PDO, the organic San Daniele ham PDO and our exclusive Salame Ettore.
These two last products in particular are the protagonists of our stand: the san Daniele with its own exhibition space ad hoc and the salame Ettore which this year shows a new look, a modern and eco-friendly packaging: a tube made of carton with modern, simples and original design.

Ettore is a salami produced according to the classical recipe from Felino, in the province of Parma, using first choice meat from   100% Italian organic breeding farms of Salumificio Pedrazzoli’s own, minced in medium grain and processed inside a natural casing.

We are located in Hall 4  stand 4-407  in the CCPB area and  this year again together with the wizard of sandwiches, Daniele Reponi, who will arouse the fantasy and tastes of visitors with his fantastic sandwiches.

The organic Primavera line was born in 1996 and represents the first line of organic Italian meats and cold cuts, produced according to natural methods, from the breeding farms to the slaughtering, from the processing to the seasoning.

All with respect for the environment and animals.Further to grant products which are gluten free, without milk flours and without preservatives, to make organic products means for us a company philosophy starting first of all from the way in which we breed our pigs, so respecting some key concepts like free-range breeding farms, extreme care of the animal feeding and their welfare over all.

That’s way the Organic Primavera line shows a collection of organic products which grant quality and health, adding a rich and genuine taste at the table. It is made respecting the environment, the human health and taking care about the consumer by offering a rich “basket” of organic top products in quality and in chain (territory, breeding farm and production).

Salumificio Pedrazzoli
It takes Passion

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When we speak about cold cuts, we discuss about the presence of preservatives such as nitrates and nitrites.

But also other ingredients like “dextrose” or “sucrose”, that belong to the category of “sugars”. But is this true? How much? In the organic cold cuts? Let’s try to make this things clear!

Firstly we have to explain, what the NITRATES and the NITRITES are. The NITRATES are substances, that we naturally found in animal feed, vegetables and drinking water. Food, that, in nature, contains the greatest amount of nitrates, are the chard and celery, followed by the spinach and turnips.

Different categories of nitrates are used in the food industry as preservatives of category E, colorants and antioxidants for different foods, especially in processed meat (cold cuts, würstel, canned meat), marinated fish and sometimes even in dairy products.
They are marked in the labels with codes E251 and E252. Their use consists in the fact that nitrates are nowadays the only known substances that  contrast the germination of the spores of Clostridium botulin, one of the most dangerous forms of deadly food infection, which can only be prevented.
The nitrates are harmless, but in particular conditions (heat, bacteria, long-life) can be converted into nitrites and then in nitrosamine. Foods that naturally contains nitrates has also vitamin C, which limits the transformation into nitrosamines.

The NITRITES are preservatives identified by the E249 and E250 acronyms. They are considered potentially dangerous substances, because in acidic environment (for example in the stomach), they became nitrous acid, that cause (originate, shape) the nitrosamines, a compounds considered carcinogenic.
Also nitrites bind to hemoglobin, oxidize it to methemoglobin, reducing, in this way, the transport of oxygen to the tissues.

LET’S ANALYSE THE COLD CUTS

Why are substances as nitrates / nitrites used? There are many reasons:
• First they develop antimicrobial and antiseptic functions, especially against the botulin toxin, as mentioned before
• Furthermore they stabilize the red color of meat (especially in ham if this substances were not used, the ham would be gray!);
• They enhance the development of the scent by acting selectively against microorganisms, that determine the maturation of the cold cuts;

A decree published in the Official Gazette in June 28^th 2016 (Decree 26^th   May 2016 – Changes to the decree 21^th September 2005 concerning the regulation of the production and sale of meat products. (16A04808) -GU General Series 149 of 6-28-2016) entered into force September 26^th 2016, introduces some changes in the production and  in  sales of cold cuts products in Italy.

Among the changes, the decree, which is only an Italian disposition, provides another important clarification:
the use of ingredients, which contains nitrates, nitrites or both, in order to obtain a preservative effect, is configured as the use of food additives and does not allow to boast the absence of preservatives. Basing on the dispositions of the European Commission in the note in January 12^th 2007 “The use of the extract of spinach with a high content of nitrate in meat products”, becomes the deliberate use of a food additive, if the extract of spinach or of other vegetable is used with the purpose to preserve the finished product.
This is an important step forward for the consumer protection, in order to avoid the purchase of a product, that should be without nitrites and nitrates, because of the declaration “without preservative”, but that in reality contains them (extract spinach indeed), hidden by other words (for example: “natural flavors” and / or “natural additives”, “aromatic spices”).

LET’S SEE WHICH ARE THE DIFFERENCES IN THE FIELD OF ORGANIC COLD CUTS FOR WHAT CONCERNES THE USE OF PRESERVATIVES.
In order to ensure, even in organic meats, a proper conservation of the product, its microbial and bacteriological health and therefore not  to risk the health of the consumer, especially in products like cooked ham and mortadella, that not being seasoned (matured), are more exposed to the attack of microbes and bacteria), the addition of preservatives, nitrates / nitrites, is therefore allowed, but at a lower content than the conventional products: we speak about 80 mg per kg of product in organic cold cuts with a maximum of 50 mg per kg of residual allowed, in comparison with 150 mg per kg of product, and without specifying the indication of the residual of conventional cold cuts. A huge (big, great) difference!
Without considering, that the raw material, like pork meat from the organic breeding farms, has already big differences: the pigs must grow on an organic plot of land, fed with organic feed, and, when needed, treated with phytotherapy  treatments.

FINAL THOUGHTS:
The use of preservatives / additives in organic meats is strictly limited compared to the normal use in the cold cuts, obtained with the conventional method; this restriction concernes the composition, the input quantity and the method of use.
So, despite having to comply with the maximum levels allowed by the organic law, the organic  producers of cold cuts can choose to use a fewer quantity of preservatives than those provided, of course without affecting the health of the product and its proper (preservation).
That is the reason why, even when we buy an organic product, we can evaluate the differences: by reading and by comparing the labels, by informing about the producer and the origin of the meat, in order to be sure that we are making the best choice.

Pedrazzoli and preservatives
We are convinced that it is coherent to produce organic meats without the use of the preservatives.
Pedrazzoli since 1996 has completely removed the use of nitrites / nitrates in the seasoned products  of the PrimaVera line (bio line).
In cooked products ( for example mortadella and ham), instead, we still use a small amount of nitrite. We strongly believe that the health of a product should be guaranteed to the customer, until the consumption and, nowadays, there are no substances like nitrites that allow  to conserve the products. We consider a duty to the consumer to indicate ,on the label, if there are inclusion of preservatives, even if it happens indirectly through substances, that contains preservatives.
We can also ensure that the use of nitrites in PrimaVera line products is far lower than the EU directives of bio and consequently the residue in the finished product, which is on average around 18mg per kg (in the organic regulation it is allowed up to 50mg of residue).

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Four days in Montecarlo for the first great Festival Biologico

The PrimaVera Bio line of Salumificio Pedrazzoli will be one of the protagonists of the first organic festival in PrincipalityMonaco

Four days dedicated to organic and to organic gastronomy, ecology, health, youth and sport, for a donation project, that will involve the leading players, the worldwide promoter of the organic and ecologic branch and the main Organizations of the Principality of Monaco.

From 12th to 16th October 2016, Monaco becomes the symbol of the health, the respect and safeguard of the environment, of the evolution of the sustainable energies and of organic farming. An open and free event in the Monaco’s harbor.

The association Bio Chef Global Spirit, managed from Paolo Sari, the first person in the world, that is both starred Chef and certified Biologist, organizes the Route du Goût in the Principality of Monaco.

There will be many educational activities about the sustainableenergies, about the safeguard of our Planet and culinary demonstration, in order to promote a right, healthy and organic nutrition.

The cold cuts of the line PrimaVera Bio will be protagonist in all the tasting and the cocktail party, that will take place during the event, in particular in two of them.

The first will be on Friday 14th October in Monte Carlo Beach, Cuisines du Restaurant Le Deck; The second event, titled Art & Food Gallery, will take place on Saturday 15th October in the Tunnel Riva. The food will be the protagonist of this exhibition of art and our Prosciutto Crudo Parma bio of the line PrimaVera Bio will be one of the stars.

This program will be led by a cocktail presentation and by three organic gala nights,  handled by Chef Paolo Sari and famous Chefs, in the characteristic, historic places of th Principality of Monaco.

The Association will donate all the money to Ambavanakaranain Madagascar, in order to build a organic catering college and to guarantee the higher education and development of the disinherited kids in Madagascar.

www.route-du-gout.com

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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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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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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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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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