Salumificio Pedrazzoli

Salumificio Pedrazzoli
History of the family

Salumificio Pedrazzoli was created by Arnaldo Pedrazzoli in 1951 at San Giovanni del Dosso, in Mantua district, an area renowned for its old wine and food tradition. Since the beginning the company has worked as a family firm specialized in slaughtering and in producing salamis.

Following the family tradition, Arnaldo's father was a butcher too, he slaughtered pigs and made salamis going from house to house, Arnaldo achieved a life dream: supported by his wife and their three sons he passed from being a workman in a pork meat factory to opening a buthcher.  

Even now, Arnaldo’s granchildren and their sons run the family company, led by  Mauro Pedrazzoli , his cousin Stefano – supported by their wives – and by Mauro’s son and daughter Emanuele and Elisa. The family company, in line with tradition, is the leader in organic salami production.

With  a  turnover  in 2014 of about 21 million euros, Salumificio Pedrazzoli is a family firm that combines innovation and tradition. It is also a closed - loop company, a flagship in its branch, with its own breeding located in Lombardy and Emilia Romagna. Unlike other companies operating in the same sector, Salumificio Pedrazzoli is all the while “Breeder and Producer” with its pigs chain, giving complete control of meat from  breeding to the final product.  Salumificio Pedrazzoli gives full transparency of the chain, granting the total traceability of meats and raw material used.

Salumificio Pedrazzoli has 12 breeding farms ( 9 of which are organic ). Every year, 21.000 pigs are slaughtered and processed (11.000 traditional and 10.000 organic pigs)  resulting in  25.500 ton of meat being produced.
All the products – organic and traditional ones – by Salumificio Pedrazzoli are  made only from Italian pork pigs. The company, in effect, slaughters, cuts and processes only 100% Italian pigs of its own breedings, with the aim to offer an exclusive traditional hand-made product, in line with old recipes in order to discover tastes which are almost forgotten.

To use 100% Italian pork pig is a need that comes from the aim to respect ancient traditions and recipes, in order to guarantee genuine, natural, authentic and high quality products.
Quality and tradition are the main  features of Salumificio Pedrazzoli’s production and they are achieved using mature and robust meats, that help in the processing phase not to use preservatives agents, flours or other chemical agents, and only natural casings that give the salamis a hand-made taste and allow a natural and not forced  seasoning.

In Italy, the sale of Pedrazzoli’s products takes place exclusively through selling agents working  in dedicated circuits  and in food services.
Pedrazzoli goes on expanding its presence in foreign markets, in Europe and extra CEE countries, among which Japan, Russia, Hong Kong, Singapore, Canada, New Zealand and South Korea, Brazil and Colombia.
The quality of Salumificio Pedrazzoli’s products is granted by :

- Exclusively Italian meat, obtained from GSP (Gran Suino Padano- Great Padano Pig) grown in the own company’s breeding farms
- Simple raw materials and quality meats
- Total absence of preservatives, flours and chemical agents.
- Natural casings that give salamis a hand-made taste and allow a natural and not forced  seasoning.
- Hand-made process, particularly in salamis in which the binding is still hand made.
- Slow cooking and hand-made binding of the rind characterize the great part of cooked products, whose production is made without moulds, with the aim to produce a hand-made and niche product, beyond industrial logic.
- Time is a fundamental aspect, for Pedrazzoli’s production: at least  5 months seasoning  for products in the limited production line, that’s the correct seasoning time in order to make  a really exclusive salami.

Quality, granted by…
ASSOCIATIONS AND CERTIFICATIONS
Since 2000 Salumificio Pedrazzoli is associated with  Assica, (association for meat Manufacturers), which is headed by Confindustria.

ASSOCIATIONS AND CONSORTIUM OF NATIONAL AND INTERNATIONAL RENOWN
It is member of the Consortium of Mortadella Bologna.
It is member of the DOP circuit for the production of Parma and San Daniele Hams.
It is member of the DOP circuit for the production of Italian Cacciatore Salami.
It is registered as partner and as controlled company to the Consortium of Control of Organic Products (CCPB).
It is registered in the Celiac Formulary.

CERTIFICATIONS AND AUTHORIZATION
In 1966 Salumificio Pedrazzoli obtained the certification of  an organic controlled company through the Consortium/ Institute of Control of Organic Products of Bologna. In 1998 Pedrazzoli obtained the certification Iso 9001 by the Certification Body Certiquality for the quality system management. In 2007 Pedrazzoli got the authorization from the North East Quality Institute for the production of the Italian Salami of Cacciatora PDO. In 2009 the Company  joined the Association of Friend Environment Companies, no profit-making associations that involve private and public companies that deals with the environmental sustainability! In 2013 the Company  obtained the BRC Global Standard for Food Safety certification, IFS (International Food Standard) and FS 22000 (Food Safety Certification Scheme 22000 or FSSC 22000) by CSQA Body.
                                                                
Thanks to that documentation, Salumificio Pedrazzoli, who actually supplies its products in Countries of the European Union and also in some Countries Extra EEC (Germany, France, Great Britain, Greece, Denmark, Holland, Belgium, Switzerland, Austria, Sweden, Japan, Russia, Poland, New Zealand and Brazil) will be able to find new markets where these certifications are mandatory.
The production of Salumificio Pedrazzoli is divided in:
  • Fresh meat and processed fresh meat: sausages , cotechino, zampone and other products.
  • Salami: salamis, bacon, pork neck, pork neck, hams, mortadella, cooked products and gastronomic cooked preparations.
Salumificio Pedrazzoli proposes the following product lines:
  • Salumificio Pedrazzoli line,  also called traditional or conventional
  • Primavera line, the first real line of organic salamis in Italy
  • Q+ Line, extra-selected products
The traditional line by Salumificio Pedrazzoli
Since 1951, the traditional or conventional line by Salumificio Pedrazzoli, has developed a modern version of traditional and typical products, linked to the territory where Salumificio Pedrazzoli waas created. It’ a town situated on the border, rich in culture and tradition  near three regions: Lombardy, Emilia and Veneto.
This area between the districts of Mantua, Modena, Ferrara, Reggio Emilia, Verona and Rovigo offers different and numerous  traditions which can be seen in the product line.

The products in this line are studied for customers who want guaranties from a brand existing for years, who are careful in the choice of ingredients (reduced salts and preservatives, absence of milk-by products, flours and gluten-free) and demanding high quality raw materials, obtained exclusively from Italian breeding and slaughtered inside the plant.

This line of Salumificio Pedrazzoli is divided in: 
Typical  products, classical products, Specialities, Pancette (Bacon), Cooked products, Mortadella, Occasional Products and fresh products.
The organic line “PrimaVera”
The organic line Primavera was launched in September 1996. It was a natural evolution in the path that Salumificio Pedrazzoli was following in the research to reduce the use of preservatives.

Salumificio Pedrazzoli can boast its leadership in creating the First (Prima)  Real (true) line of  organic salami in Italy.

After initial testing using ancient and traditional recipes, it has been decided to collaborate with the University of Cremona in order to produce more and more natural products.  The innovative methods of fermentation allowed to Salumificio Pedrazzoli to create a whole product line without preservatives, the first one in Europe.

Primavera was recognized in Italy first and then abroad, giving the company prestige and acknowledgement.  This line of products are dedicated to a demanding clientele that chooses this product not only because of its good taste but mainly because it’s healthy and grants a production without chemical additives.

The Primavera Line products are controlled and certified by CCPB (Consortium for Organic Products Control in Bologna). Moreover, these products are gluten free, without milk-by products and colouring agents, so appropriate for people suffering from milk and gluten allergies. Some products are also inserted in the table reporting products for people  affected by celiac disease.
The Q+ line
Created as a collection of “gastronomic jewels”, the Q+ Line is a selected line, in limited production, distinguished by the excellence of raw materials and by unmistakable goodness given by the traditional and handcrafted  processing.
Salumificio Pedrazzoli presents in this line its best products, obtained thanks to their butchery experience and research for highest quality taste and typicalness. The products comply carefully with the indications of the procedural guideline and propose the oldest recipes of the area, they satisfy the tastes of the highest of gourmet experts.

The Q+ line is composed by 10 products in addition to the 5 products of Black Pork. The names are a homage to the humid area of Pianura Padana and to the old farmer-butcher tradition:  Salame Padus – La Gabbianella (salame extra) – La Gonzaghetta (roasted pig’s neck with herbs) – Lardo quattro case (lard with black pepper) - Il Poggio
(Parma ham) – Il Carrobbio (seasoned lard from pig’s cheek) – Il Cantone (Zampone-) – Il Pampano (shank cooked in a natural way) – Le Valli (culatello) – Il Tramuschio (cooked ham).

Also included in the Q+ line there are some references of the Q+ line of Black Pork from Parma – native race, characterized by its black coat and long wattles, bred in the wild for about two years in the wood on the hills of Parma:  Il Poggio crudo nero di Parma (row ham) – Il Padus salame di maiale nero (salame) – La Pancetta di maiale nero (Bacon) – La salsiccia di maiale nero di Parma (sausage) – Il Coppone di maiale nero (pork neck)

Salumificio Pedrazzoli Spa

Via San Giovanni n.16
46020 San Giovanni del Dosso
(MN) - Italy

Phone. 0386/757332
Fax. 0386/757268

Email:
info@salumificiopedrazzoli.it
maialibio@salumificiopedrazzoli.it

Web
www.salumificiopedrazzoli.it 
www.maialibio.it 

SKYPE: salumificiopedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli
Salumificio Pedrazzoli

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