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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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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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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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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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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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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