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.
