The Padus salame is aged for a minimum of 5 months

The Padus salame is aged for a minimum of 5 months

The Padus salame is aged for a minimum of 5 months: How is it produced

Salumificio Pedrazzoli, Lombardy

Pedrazzoli has dedicated this luxury line to those who seek excellence by combining top-quality products with a unique design and look. Q+ is a collection of extra products because it represents the values of the charcuterie tradition, embodies the philosophy of healthy eating, and tells the virtues of a land rich in sentiment and flavors. For this line, the Pedrazzoli family uses very mature meats from pigs weighing over 200 kg and guarantees a minimum aging period. All products have also been designed to serve as real gifts for special occasions or holidays. Great Italian chefs and industry magazines have dedicated initiatives to enhance these unique Italian cured meats. Among the luxury Q+ products, there are not only white pigs but also the rediscovery of the ancient Black Pig of Parma, the living historical testimony of the charcuterie tradition of the Po Valley. This was the pig that grazed these lands during the Roman Empire; an indigenous breed characterized by its black coat and long wattles. A nearly two-year wild life among the woods of the Parma hills. A prolonged aging period (over 6 months) is a hallmark of the Q+ line of the Black Pig of Parma. 

Ingredients The Padus salame is aged for a minimum of 5 months

Carne di suino, sale marino, spezie; conservante: nitrato di potassio

Allergeni: nessuno

Shelf-life: 120 giorni

Nutritional values

Valori nutrizionali medi per 100g di prodotto

Energia: 403kcal / 1677kj
Grassi: 28,6g di cui saturi 12,9g
Carboidrati: 0,3g di cui zuccheri 0g
Proteine: 36,1g
Sale: 2,59g