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Italian Pavilions at PLMA Amsterdam 2024

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PROSCIUTTO DI PARMA

Prosciutto di Parma PDO is a traditional Italian cured meat product obtained by processing fresh pigs' legs. The pigs used are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.12 months after the start of production, the inspectors of the certification body carry out the sampling operations, an olfactory examination carried out with a horse bone needle.At this point, the hams judged suitable are marked with the "Corona Ducale".
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Company
SALUMIFICIO BORDONI SRL

Salumificio Bordoni has been producing bresaola since 1964.Founded in Mazzo di Valtellina from a small butcher's shop, the salumificio was soon transformed into a production plant.To the most advanced processing equipment and the high quality of the raw materials, Bordoni adds its passion for the craft, making its bresaola an excellence of Italian gastronomy.

Categories
Hams and salami
Company
SALUMIFICIO BORDONI SRL

Salumificio Bordoni has been producing bresaola since 1964.Founded in Mazzo di Valtellina from a small butcher's shop, the salumificio was soon transformed into a production plant.To the most advanced processing equipment and the high quality of the raw materials, Bordoni adds its passion for the craft, making its bresaola an excellence of Italian gastronomy.

Categories
Hams and salami