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F.lli Pelizziari Prosciutti • Traversetolo (PR) • via Picelli, 49 • tel. 0521 844377 www.fratellipelizziariprosciutti.it

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES yes
E-COMMERCE yes

RESTAURANT POINT no

ACCOMMODATION no

NATUREL PDO PARMA HAM


BREECH


PARMA HAM DOP ANCIENT SCENT

COMPANY. Since 1974 an almost single-product company, until last year known under the Italgroup Alimentari brand, but invariably run by the Pelizziari brothers. Only 3 cured meats: two selections of Parma ham and, in recent years, a culatta. Raw PDO raw materials, type of processing, place of production and maturing times are the same: legs of Italian pigs destined for the great PDO hams, processed in Langhirano and aged for 20-22 months. The environments and cellars where they are aged change: in via Risorgimento for Al Nature!, in via Banzola for Profumo Antico, giving the two hams a different aromatic profile. And proving that for a ham to be delicious, it doesn't necessarily have to mature for a long time.

PRODUCTS. The rosy and marbled slice of Dop Al Naturel gives off a sweet, fresh and linear aroma, but also a complex of white and yellow pulp fruit, dried fruit in young shell and excellent pork meat, which is reflected in a very clean, elegant and persistent mouthfeel, sweet and with a perfect softness, where the olfactory notes are enriched by hints of candied fruit, pastry and umami flavors in a juicy and very melting texture. Canonical and exciting. The culatta expresses the Pelizziari style well: ruby ​​red marbled slice, delicate nose against a very sweet and very balanced flavor in the mouth, with an excellent structure and an aromatic palette played on lightly toasted dried fruit in shell, butter pastry and a slight umami accent. Appearance, structure and gustatory balance of Profumo Antico are very similar to those of Al Nature!, and also the aromatic profile is on that style but with slightly more evolved fats.

MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES yes
E-COMMERCE yes

RESTAURANT POINT no

ACCOMMODATION no

BLACK PORK HAM SEASONED 36 MONTHS


CULATELLO DI ZIBELLO DOP

COMPANY. It all began with a butcher's shop opened in Parma in 1950. Its evolution is Sagem, a company created in 1986 by Mauro Ziveri, initially specialized in the selection of gourmet Emilian cured meats, also offered pre-sliced ;t-à-manger and packaged in trays in a modified atmosphere, later also dedicated to the production with two artisan cured meats: 24-month seasoned black pig ham from a closed supply chain (processed in Traversetolo) and, recently, the culatello di Zibello Dop (made in Busseto). The thighs for the raw meat come from their own black pig farm at the Fattoria di Rivalta, on the Parma hills between Traversetolo and Langhirano, where the pigs live outdoors in dozens of hectares of woodland and pasture.

PRODUCTS. Black pig raw ham expresses the rusticity of the breed and the territory, valued to the maximum degree and with great elegance. Here everything is important and speaks of many things. In the dark slice, marbled and dotted with tyrosine crystals, the well-kept rustic pig, its environment and the action of time are clearly perceived: cellar, dried fruit in shell (especially toasted hazelnuts), dried apricot, acorn, undergrowth, butter, parmesan, umami, dark chocolate, locust beans, spicy and floral hints. Sweet-savory embrace in an excellent chewiness texture. A rustic and aristocratic champion. Classic face and sweet aromatic profile in the culatello di Zibello. On the nose lively and precise notes of butter biscuits, toasted hazelnuts, hints of wine and leather. Hints that return to the polenta enriched by references to the cellar, in a juicy, melting bite, perfect in the balance between sweetness and savouriness.

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