Gianferrari • Canossa (RE) • loc. Ciano d'Enza • via Val d'Enza Nord, 143 tel. 0522 878185 • www.gianferrari.it
MEAT pork
DISTRIBUTION nationally
DIRECT SALES yes
E-COMMERCE yes
RESTAURANT POINT yes
ACCOMMODATION no
CULATTA DI CANOSSA CANOSSELLO
GUANCETTA DI CANOSSA
CANOSSA FLAKE ROSSENELLO
COMPANY. We are in Canossa, in the Reggio Apennines, in the so-called Matilda area, appreciated since ancient times for the goodness of its food products. Here in 1951 Fernando Gianferrari with his wife Maria began producing artisanal cured meats. This art has been handed down from father to son until today, always focusing on quality. The meats, coming from heavy Italian pigs, are processed by hand and without preservatives (except for the salami), supported by the long seasoning and the particular microclimate of the Val d'Enza.
PRODUCTS. Canossello, obtained from the most valuable part of the thigh, is proportionate, well marbled and with a large layer of fat. The nose, precise and engaging, gives off aromas of the cellar, seasoned meat, Parmesan, butter, ripe fruit and a slight balsamic note. On the palate, persistent and of great balance, a counterpoint of toasting and a fruity twist emerge which gives an overflowing vivacity to the finish, of excellent melting. Guanciale anything but rustic: a young lady. But not devoid of expressiveness, on the contrary. Classic slice, small and yielded, delicate and clean nose, surprising on the palate with notes of dried and candied fruit and hints of vanilla that evoke pastries, giving elegance and originality to a cured meat with excellent fat and perfect sweet-savory balance, barely penalized from a slight fibrosity to the bite. To be cut and striped for a large amatriciana pasta. Beautiful elongated slice for Rossenello, obtained from the lean part of the thigh. Nose of seasoned meat, slight funky note and iodized marine perceptions. Unexpectedly sweetish taste-olfactory balance, with slightly unbalanced sweetness in a good chewiness structure.
CANOSSA FLAKE ROSSENELLO
