San Daniele DOP boneless ham, minimum seasoning period 14 - 16 months

San Daniele DOP boneless ham, minimum seasoning period 14 - 16 months

San Daniele DOP boneless ham, minimum seasoning 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 intended for the production of the most important Italian DOP pork products. The Pedrazzoli family is part of this context and has been producing cured meats since 1951. Today, it still represents one of the most significant brands in Italian production. Pioneers of organic, they were the first in 1996 to propose an organic line called Primavera. A production segment that has generated a substantial change in the Mantovan reality of San Giovanni del Dosso. Pedrazzoli is one of the few medium-sized family-run meat processing companies with a complete supply chain; from cereals and other feed products, the farms between Mantova, Modena, and Piacenza, the private slaughterhouse, the processing, and finally the marketing that has led them to conquer markets all over the world. High product quality but also carefully designed and highly appealing packaging that combines tradition with modernity. Pedrazzoli is a company with a zero energy impact thanks to an important photovoltaic project that self-produces all the clean energy it needs.

Ingredients San Daniele DOP boneless ham, minimum seasoning period 14 - 16 months

Nutritional values