San Daniele DOP ham without pressed bone, minimum maturation period 14 - 16 months

San Daniele DOP ham without pressed bone, minimum maturation period 14 - 16 months

San Daniele DOP ham without pressed bone, minimum maturation period 14 - 16 months: How is it produced

Salumificio Pedrazzoli, Friuli Venezia Giulia

Mantova is the city in Italy that maintains one of the most important traditions regarding the production of cured meats and pig farming. All animals are destined for the production of the most significant Italian pork DOPs. The Pedrazzoli family fits into this context and began producing cured meats back in 1951. Even today, it represents one of the most significant brands in Italian production. Pioneers of organic, they were the first in 1996 to propose a biological line called Primavera. A productive segment that has generated a substantial change in the Mantuan reality of San Giovanni del Dosso. Pedrazzoli is one of the few medium-sized charcuteries still family-run with a complete supply chain; from cereals and other feed products, farms between Mantova, Modena, and Piacenza, the private slaughterhouse, processing, and finally commercialization that has led them to conquer markets all over the world. High product quality but also well-designed and highly appealing packaging that combines tradition with modernity. Pedrazzoli is a zero-energy impact company thanks to an important photovoltaic project that self-produces all the clean energy it needs. 

Ingredients San Daniele DOP ham without pressed bone, minimum maturation period 14 - 16 months

Nutritional values