Salumeria Dedomenici

Salumeria A.Dedomenici
Dedomenici
Angelo
Produciamo salame dal 1799
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Salami for connoisseurs and gourmets

  

.... a small company .... a great tradition

 





1 - Tradition and Experience
Since 1799,our company has been producing salami in this area Varzi salami.

Experience gained over many generations is used to prepare our products and is a guarantee of quality the customer.

While respecting traditional methods of producing salame,we have expanded our laboratories in line with CEE regulations,playing close attention to cleanliness and hygiene,ensuring healthy working conditions.

The photo on the left is of the founder of the company,Dedomenici Francesco,1877.

2 - Quality
a) The initial step of choosing the best raw materials provides the perfect start to create a product of excellence.We only use pork from mature animals - all pigs are over 1 year old when slaughtered with an average weight of above 200 kilo.Our meat comes from pigs reared in the Cavalleri Marco
 zone or within the same province.We select the finest animals-fed on a diet comprised of natural products (com,bran,barely and grain).

b) Production:The animals are transported to and butchered in the slaughterhouse in Varzi.The meat is then transferred to the salumificio in Casanova Staffora where expert salami makers produce the salami.This is done with modern equipment but using the same methods used by past generations.

c) We use only the best cuts of meat for our salami.

The salami are traditionally made by hand using natural casings and because of this the size of the salami vary.Unlike most other salami producers,we work with each pig separately-from the first step of slaughter to the final phase of producing the salami.The result is that each salami contains meat from only one pig.Our experience has confirmed that mixing meat from different pigs saves time and work but has a detrimental effect on the quality of the final product.

d) The salami mix is prepared with salt,red wine (bonarda),pepper,garlic and a very small amount of saltpetre.

e) The ageing of the salami occurs in a natural way:first,in a warm room and then in a cool cellar.This gives each slice of salami a distinctive flavour.


3 - The Enviroment
a) Because there are no industrial zones and no major roads in this area,the air is clean and pure,providing ideal conditions for ageing salami.

b) The water that we use in our production,both to wash the equipment and for processing the meat,comes directly from a local spring,located in the forests near our village.



Situata nel Nord dell’Italia, cuore dell’Europa economicamente più avanzata, la Lombardia rappresenta un ponte verso il Mediterraneo. Una posizione strategica, resa ancor più rilevante dall'essere geograficamente collocata sulla direttrice principale tra l’Europa da est a ovest.
I suoi quasi 10 milioni di abitanti, distribuiti su una superfi cie di circa 24 mila kmq, la rendono una regione per certi versi simile a un vero e proprio stato nazionale.
Una realtà dinamica e competitiva che, grazie alla sua posizione geografi ca e all’intraprendenza dei suoi abitanti, si propone come un interlocutore privilegiato nell’ambito del mercato economico internazionale. Il territorio della Lombardia, simbolo di modernità e sviluppo, presenta bellezze naturali di grande attrattiva, esaltate da un patrimonio artistico-culturale di notevole valore.

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La tradizione gastronomica locale, determinata ampiamente dalle attività agricole, si esprime in una cucina ricca di sapori genuini... gustosi formaggi, dolci tipici, come la torta di mandorle e le ciambelle, e... soprattutto il risotto ai funghi, i ravioli di carne, la polenta, il tartufo e il famoso salame di Varzi


Recentemente, dalla Commissione Europea è arrivata l'autorizzazione per la "Denominazione di Origine Protetta" che definisce la zona e le condizioni di produzione del salame crudo di Varzi

...wherever you are a slice of our salami shared with friends will remind you of the mountains and beauty of our valley where a warm welcome will always await you.

Qui "sollevo" una grossa pancetta  del peso di kg.88,50
che ho iscritto al guiness dei primati

 
 
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