Praise for heavy pigs and quality cured meats.

Many times we hear butchers or counter staff in shops and supermarkets tell us that "this cured meat is produced with heavy pigs." But do you know what it means? And, above all, how much must a pig weigh to be defined as heavy? Moreover, what does it entail to eat cured meats from heavy pigs? As usual, there are multiple questions we consumers can ask ourselves, and too often we are not adequately informed. Today, addressing this very topic and aiming to also provide accurate information, we want to praise the heavy pig and its Italian cured meats of highest quality.

First of all, a pig to be defined as "heavy" must exceed 150 - 180kg and can even reach up to 280kg. However, the average weight of heavy pigs in Italy is about 180kg. Consider that in small family-run farms, weights can even reach 250 – 280kg. Those who raise this type of animal do so for a select market of the highest quality and for artisans of taste and butchers who obtain great fine cured meats. For this reason, the diet of the pig is such that it only allows grains and other natural nutrients. Silage and supplements, such as beet pulp, are minimized.

Heavy pigs are allowed to live in larger spaces and often pasture freely to give structure to the lean mass through their movement. The ultimate goal is not only to obtain fat. To create high-quality marbling with excellent muscle infiltration of the fatty components, efforts are made to enhance the lean mass proportionally to the fat mass. There is a protection mark for this type of product, the Gran Suino Padano DOP, which is used for the production of Parma DOP and San Daniele DOP of fine quality. These are pigs that grow slowly in controlled environments, healthier and outdoors or with very open stabling. These produce valuable meats with higher biological protein value, more minerals, and vitamins. They are also much tastier and ideal for long curing of cured meats.

Spaghetti & Mandolino offers a good selection of this type of cured meats with the Q+ line from the Salumificio Pedrazzoli, all products from the Salumificio Delsante in Neviano in the lower Parma area, and finally the products from Salumificio Masserie Masella in Cerreto Sannita, the salamis from Salumificio Pavoncelli, and its cooked hams. 

In most cases, with this type of meat, one can also avoid additives and preservatives since long aging and the use of natural aseptic ingredients like honey and spices mitigate health issues of the product. That’s why, as consumers, we should always strive to find products from heavy pigs as much as possible!

Bernardo Pasquali

S&M