Selecting the best
THE QUALITY OF THE INGREDIENTS
Salumificio Pedrazzoli products are hand-made in the old-fashioned way from simple, unique ingredients: the right amount of sea salt, an aromatic balance of spices, quality meat and time.
Traditional pork processing
HAND TYING
Specialist pork butchers tie our deli meats by hand using only natural casings, giving Salumificio Pedrazzoli products a traditional flavour and enabling natural, unforced maturation.
The rhythms of natural maturation
AND TIME
Time is important for Salumificio Pedrazzoli in two ways. Firstly, the time taken to build up the tradition and experience upon which all our deli meat processing techniques are based.
THE QUALITY OF THE INGREDIENTS
Salumificio Pedrazzoli products are hand-made in the old-fashioned way from simple, unique ingredients: the right amount of sea salt, an aromatic balance of spices, quality meat and time. All of our products are distinguished by the exclusive use of Italian meat from heavy pigs on our own farms.
Flavour, appearance and taste are the most traditional and finest quality of Italian deli meats.
All of our products are made using reduced levels of preservatives, flour and other chemical additives and, in some cases, none at all. All our products are hand-filled using natural casing. This is how, in terms of flavour, appearance and taste, ours are among the most traditional and finest quality products you will find in the Italian deli meat industry.
HAND TYING
The exclusive use of natural casings gives Salumificio Pedrazzoli products a traditional flavour and enables natural, unforced maturation. Filled in natural casing and then hand tied with jute string, the appearance and flavour of all our deli meats give them the taste of an undying tradition.
Everything about the way our deli meats look and taste exudes the flavour of undying tradition.
Indeed, hand processing is a distinguishing feature of most of our products and our salami in particular, which are still hand linked using traditional techniques.
The majority of our cooked products are made using slow cooking methods with the rind sawn by hand; many are also processed without pressing for a niche, artisan-quality product that is far from the requirements of mass production.
AND TIME
Time is important in two ways for Salumificio Pedrazzoli.
Firstly, the time taken to build up the tradition and experience upon which all our deli meat processing techniques are based. This ancient experience, together with the work of men with an innovative vision is the secret of what makes Salumificio Pedrazzoli products so special. Secondly, time in a different sense is equally important: the time required for maturing and refining is another ingredient for producing quality, just like all the others.
Every deli meat product in our factory is allowed the time to mature to its best.
Every deli meat product in our factory is allowed the time to mature to its best. Only through prolonged maturation, never forced, do we rediscover the real time it takes to create taste, authenticity and true flavour. For example, limited production salami are matured for at least 5 months.
