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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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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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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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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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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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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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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