PIEDMONTESE COALVI CERTIFIED MEAT
The superiority of Piedmontese meat should be traced first of all to the genetic characteristics of this Breed, confirmed on several occasions by investigations conducted by authoritative research institutes at the university level. Its low cholesterol content and very low fat level, with a composition that sees a notable presence of long-chain acids, place it among the healthiest, approaching the dietary virtues of fish. All this with a tenderness and savoriness that make it very versatile in cooking and a sure success for any course.
QUALITY CHOICE OF RAW MATERIAL AND GOODS CONFORMITY CONTROL
We favor heavy quality pork at km 0 (weight range 190-220kg) with determined marbling as opposed to “lean.”
Each individual product has different types of cuts:
Flake “Fiocco” is a selected cut that favors the heart of the pork thigh.
The “Ossocollo” is produced with the right ratio of fat to lean.
The sausage mixture is made only from selected anatomical cuts, found in the content of the lean part that is favored.
We choose the leanest bellies to make rolled bacon, swivels for bresaola, or lean underbelly for peppered Bresaola.
SALTING AND MASSAGING
The salting and massaging process is done by hand, the hand process allows us to tell when the meat has not absorbed the spicy scents.
Next there is the essential part of curing, which gives the product a unique and unmistakable flavor. It is a slow and long phase that requires temperature and humidity control according to the product.
We use state-of-the-art equipment to be a dynamic and up-to-date company.
SELECTION OF SPICES
We privilege spices from countries of origin with careful selection of suppliers. The best spices manage to give the product unique characteristics.
Natural smoking allows us to customize the process according to the product we have to process in order to give it a distinctive but not prevailing taste, to enhance the raw material without covering its organoleptic characteristics.
Marinating is done in a natural way, respecting the necessary time, we favor white wine and those spice conceits that our experience has allowed us to identify, assemble and select.