CHARCUTERIE FROM BLACK PARMA PIGS
In the last few years a new artisanal charcuterie line has been introduced by Podere Cadassa: dry cured pork meats from black Parma Pigs, a very ancient pig farmed in a semi-wild way on Parma hills. The pigs are slaughtered when they are 2 years old and weigh over 250 kg. Their dimensions allow the butchers to obtain Salumi of middle-big sizes, requiring longer ageing times. These animals are particularly fat and their fat gives the meat a unique long-lasting flavour with an additional strong melting sensation. It is extra-ordinarily tasty! This production line is limited and only small quantities are produced each year; Podere Cadassa prefers quality to quantity.
INTERNATIONAL QUALITY CERTIFICATIONS
Podere Cadassa has achieved BRC and IFS certifications.
BRC – British Retailer Consortium – is adopted by Anglo-Saxon countries like GB or Canada.
IFS – International Food Standard – is adopted by Germany and France.
This certification is usually achieved by big processing factories while Podere Cadassa is one of the smallest artisanal realities in existence. After one year of careful monitoring and testing – carried out by an external body – this little Company succeeded in getting the two certifications with the highest possible score.