Cured Meat
Prosciutto di Parma "Il Poggio Q+" - Pedrazzoli
Il Poggio – Prosciutto di Parma is an exclusive ham, with a characteristic pink color and an unmistakable soft flavour. To prepare this ham, the best legs of heavy Italian pigs raised over 180 kg were selected with a diet designed to give greater healthiness and sweetness to the main product of the highest Italian delicatessen. A particularity of the Poggio is its long ageing, at least 2 years. (boning service can be requested)
Protected Designation of Origin
Prosciutto di Parma
Prosciutto "Nero di Parma Q+" - Pedrazzoli
Exclusive ham from a black pig breed, with a characteristic deep red colour and an unmistakable sweet but intense flavour. The black hoof and the elongated leg characterize this native ham which best expresses all its flavours and aromas after more than 30 long months of ageing. The fat outside the product is quite thick and gives the lean meat an intense, almost unique flavour.
Mortadella artigianale
Produced with fresh Italian meats, it fully reflects the ancient Bolognese recipe. Created to remind authentic flavours through natural spices and long cooking. The care in making this product is very high because the tradition is respected to perfection, in order to yield an ancient flavour in the palate.
| PACKAGE | WEIGHT [kg] | CODE |
|---|---|---|
| Home | 1.2 | MO-AQ-0120 |
| Friends | 7 | MO-AQ-0700 |
| Restaurant | 13 | MO-AQ-1300 |
Mortadella di Bologna IGP Pistacchio - Pedrazzoli
Primavera is a line of organic meats and cured meats, produced with natural methods: from breeding to slaughtering, from processing to seasoning. Respecting the environment and livestock. CHARACTERISTICS: Free of dairy products, No added polyphosphates, Gluten-free. (7 or 3.5 kg)
Protected Geographical Indication
Mortadella “La Mirandola Q+" Nero di Parma - Pedrazzoli
The processing of "La Mirandola" black pig mortadella is inspired by the classic method of the 1960s, when there was a need to use spices instead of today's natural added flavours and the cured meat came in natural casings. CHARACTERISTICS: Natural casing, Hand tied, No added natural flavourings, No added antioxidants, No added sugar, Only spices. Slow cooking. With the addition of bee honey. (10 kg)
Culatello 12/20 mesi - Croce Delizia
Culatello di Zibello DOP from Croce Delizia is handcrafted starting from selected meats, following the long standing tradition of the butchers of the Bassa Parmense area. The ageing takes place in an underground cellar to recreate the humid climate, which is crucial for good ageing of these cured meats. The taste and aroma of this refined cured meat is both delicate and complex. The soft and uniform texture spreads in the palate, leaving the characteristic sweet and persistent taste.
Culatello di ZibelloProtected Designation of Origin
Salame "Padus" - Pedrazzoli
Padus salami is made with all the noble parts of heavy pigs raised up to 180 kg, and is aged according to the traditional butcher's recipe: stuffed into natural casings, it is left dry and mature for at least 5 months in the semi-darkness of a damp cellar. The slightly garlicky aroma and the coarse grain evoke the handcrafted products of the ancient delicatessen tradition from Mantova, both for the processing and for the unmistakable taste. PECULIARITY Free of dairy products Free of added sugars Gluten free Minimum 5 months ageing
Salame Fiorettino - Fontanesi
Typical of Reggio Emilia province, first quality lean pork meat, with 15% of lard, is minced with a fine mold and mixed with the addition of salt, natural flavorings and saltpetre, then stuffed into natural casing. Maturing takes place in cool and ventilated cellars for 50-60 days.
| PACKAGE | WEIGHT [kg] | SKU |
|---|---|---|
| Home | 0.5 | SS-01-0500 |
Coppa stagionata - Mora Romagnola – Il Grifo
Aged for at least 6 months in natural cellar. Hand binding. Ingredients: pork, salt, pepper, garlic, spices. No added preservatives.
Organic Agriculture
Biodynamic products
Coppa "Nero di Parma Q+" - Pedrazzoli
The aged coppa from Nero di Parma pig, rediscovers the qualities of the unsaturated fat of this pig, enhancing it with prolonged ageing. The product takes its name from the part of the loin closest to the pig's head, the anatomical piece in which the fat and the lean merge. One typical characteristic of the product is the pink fat that infiltrates in the lean meat. Particularly sweet and intense taste, a delicate aftertaste of mold given by a long ageing in the cellar (at least 5 months). RECOMMENDED PAIRINGS: Thinly sliced becomes an excellent appetizer, to be eaten with lightly toasted bread. PECULIARITY Free of dairy products Contains no added sugars gluten free Minimum 5 months ageing.
Guanciale – Fontanesi
Obtained from pork cheek, this meat owes its delicate flavour to the presence of thin strands of fat. Flour and lactose free. Weight: About 1.5kg
Guanciale stagionato “Carrobbio Q+” - Pedrazzoli
Firm and with a lean vein, CARROBBIO is an unrepeatable guanciale obtained from tenderest part of the pig, where the pork fat is at its best. The prolonged maturation in cellar and the superficial covering with pepper give it a special flavour: sweet but intense, delicate but with a refined spicy aftertaste, it is ideal to feature special dishes or to be enjoyed as an appetizer.
Pancetta arrotolata – Mora Romagnola - Il Grifo
Whole cut piece with rind, salted and aged for at least 18 months in a natural cellar. Hand binding. Ingredients: pork, salt, pepper, garlic, spices
Organic AgricultureBiodynamic products
Pancetta arrotolata "Nero di Parma Q+" - Pedrazzoli
The main characteristic of this pancetta is a layer of "soft and white" fat typical of black pigs, when combined with lean, makes the product particularly sweet. After removing the rind, the pancetta is salted by hand and respecting the slow pace of artisan salting for no less than 15 days. This is followed by rolling it in black pepper powder, stuffing it into natural casings and tying it by hand. Everything is then tied up and aged in the cellar for at least 4-6 months. In appearance it has the classic cylindrical shape. The spicy notes of pepper and cloves give particular notes to the taste of this cured meat which get stronger with ageing over time, harmonizing the flavours.
Pancetta stesa – Mora Romagnola - Il Grifo
Same anatomical piece as the rolled bacon but salted and cured. Stretched for 10/12 months in a natural cellar.
Organic AgricultureBiodynamic products
Ciccioli montanari – Mora Romagnola - Il Grifo
Cooked product: all the meat and fat are cooked in a container and, once the fat has melted, drained, seasoned with salt, spices and bay leaf, pressed to retain only the lean part. Ingredients: pork, salt, spices, bay leaf. No added preservatives.
Organic AgricultureBiodynamic products
Ciccioli frolli
Crunchy "pork chips". Fat bits, cut into small pieces and cooked in a container for about 4 hours, most of the fat melts and the remaining product is pressed by hand so that only the connective tissue remains and the finished product becomes crunchy. Ingredients: pork lard, salt and bay leaf
Organic AgricultureBiodynamic products
Lardo saporito – Mora romagnola - Il Grifo
Salted lard - certified organic and Demeter. Slices of lard are salted and seasoned for a period of not less than 3 months. Ingredients: pork lard, salt, pepper, spices. No added preservatives.
Organic AgricultureBiodynamic products
Condimento - Pancetta e guanciale - Mora Romagnola
Pancetta and pork cheek cream seasoned with salt, garlic and rosemary. Suggestions: spread on warm croutons or use as a seasoning for meats and soups.
Organic AgricultureBiodynamic products