Only two ingredients, then the seasoning masters skills and the dry and delicate air of the hills that surrounds Parma.
The authenticity of this territory, an area extremely limited, this is exactly the one endowed with the ideal climatic conditions for the natural aging that will give that unmistakable sweetness and taste to the Prosciutto di Parma.
The Prosciutto di Parma is a genuine and tasty product. Since always no preservatives or chemical additives are added, the result is a 100% natural product.
The breeding in the fields is free range, over some hectares of area. The animals, almost 200, are butchered by expert butchers when they're 3 years old, when they reach 150\180 kg of weight.
To obtain excellent results it is necessary to think about the wellbeing of the animals, an Guido does it personally! Cold cuts that rigorously follows the rules of the most authentic Tuscan tradition.
The company has joined the D.O.P Safeguard Consortium of the Tuscan Cinto pork, so it is endowed with a sure traceability of the final products.
Favola is the one and only mortadella of the world stuffed and cooked in the natural pork rind.
Its dough is made up only by careful selected pork meats, the finest ones, that can give a natural pink color.
Moreover the fat parts come exclusively from the throat, both for its hardness and its gustative characteristics, finer than fat coming from other parts.
Among the other ingredients it is to point out the acacia honey, that contributes exalting a full taste.
A gluteen-free product and with a low content of fats, as a consequence easy to digest and light, without any poliphosphates and milk derivatives, no glutamate and NON GMO.
The four generations experience and the love for the well done things, are the unique ingredients that make the cold cuts producer Lovison the reference point for the Friulian cold cuts.
The musetto is a rustic and delicious cold cut, with a big grain paste and endowed with a great softness, both a sweet and spicy taste, used by the most famous Italian chefs , among which Carlo Cracco, in their recipes.
The sausage: for its production the meat used are the ossocollo, the shoulder and the belly, which are processed at high temperature immediately after the butchering and flavored with species. The product is then tied by hand and dried in cellars for 12 hours.
The soppressa is made season with some species for 8 months in the wine cellars.
The result is a product with mid grain and a taste balanced between thigh and belly following the tradition.
The knife tip made salami is made up only with meat processed at hot temperature than seasoned with a mix of selected spices. The substantial difference that distinguish this product from the others is the cutting of the meat made by hand by the butchers in cubes of 2 centimeters. After the salami are tied by hand are put in drying wine cellars for 3 days.
The natural environment is the Montagnola Senese, a hill zone at 250-300 meters of height. These hills covered by immense holm oak wood, an unlimited source of acorns, offer an ideal situation in the undergrowth for the gazing of these free range bred pigs.
The gazing breeding based on food as acorns, tubers, roots gives these porks meat its unique taste and characteristics.
Positive effects on saltiness and tastiness, the meat is more red and tasty than the other pork meats.
The meats have better organoleptic qualities thanks to the higher concentration of unsaturated acid fats, particularly the Omega 3 and Omega 6 series.
Its lard is richer in oleic acid polyunsaturated acts fats compared to the traditional ones.
The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics.
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MAGAZZINO DI SPEDIZIONE: Via Nicolò Copernico 5/7 - 25020 Flero ( BS )
C.F./P.IVA/Reg. Impr. Brescia: 03443730985 - REA: BS 534780 - Capitale Sociale Euro 80.400,00