Parmigiano Reggiano DOP BIO 24 months 2.6 kg

The history of Parmigiano Reggiano dates back to the Middle Ages, particularly thanks to the post-barbarian revival mediated by Benedictine and Cistercian monks. Specifically, in the 12th century, typical “caselli” emerged, square or polygonal buildings where milk was processed in large copper boilers. From the Benedictine monasteries of San Giovanni in Parma and San Prospero in Reggio, and from the Cistercian ones of San Martino di Valserena and Fontevivo, both in the Parma area, the production of this hard cheese began. In these territories, there was an abundance of water for grazing (Fontanellato), an abundance of salt mines (Salsomaggiore), and finally hills with ideal ventilation for aging. Parmigiano Reggiano DOP is produced from the milk of Frisian cows, although there is a very high-quality variety made from the ancient Reggian red cows, which produce it in small quantities but with an intense and pleasantly balanced aroma. A wheel of Parmigiano Reggiano varies from 24 to 40 kg, although the average weight is 38.5 kg. 
 

Aging 24 months

Weight approximately 2.6 kg.

Pedrazzoli has been the first cured meat factory in Italy to produce BIO. Since 1996, it has added this segment, which becomes increasingly important every year. Grains and food products from organic farming, outdoor breeding, drastic reduction of preservatives, GMO-free, limited intake of salts and fats. All production is particularly suitable for the diet of celiacs and the dietary regime of intolerant individuals. Many of these cured meats are listed in the national pharmaceutical handbook for celiacs. 

The Bio Primavera line was awarded in 2013 in Paris with the prestigious Good Pig Honor Mention during the Animal Welfare Awards. The ceremony highlighted the entire European market, and Italy was represented by the Pedrazzoli family. The Good Pig Honor Mention was awarded for “the commitment to the welfare of sows, demonstrating how it is possible to make choices that also favor animal welfare.”