Refined lard is obtained by melting the adipose tissue of the pig and it looks like a white and compact cream. It’s use for frying and as ingredient of many different recipes.
Lo strutto (lard)
Struttois obtained bymelting the adipose tissue of the pigand it looks like a white and compact cream.
It is largely used in cooking bothfor frying and as ingredient of many different recipes. Adding lardo in the texture of any paste makes it more friable and gives it taste and crispness.
It is alsoused in bakery and confectionery products. As it smokes at very high temperature it is excellent in frying, in fact it is used to fry fish, Gnocco Fritto, chips and typical Carnival sweets (Frappe o Chiacchiere).
Some typical Italian recipes require the use of strutto: Piadina romagnola, l’Erbazzone reggiano (Reggio Emilia), Tigelle modenesi (Modena), seadas and pardulas sarde (Sardinia), cannoli siciliani(Sicily) and other regional specialities.
Consiglia prodotti
Chi siamo
Da 1980, Gigi il Salumificio has been producing speciality products from Emilia Romagna such as Ciccioli (tender andcrispy), Coppa di Testa, Strutto, Pancetta, Guanciale and seasoned Lardo.
We have a cleanroom where we slice and dice all our prodotti. We offer packaging solutions for the food and catering industry (1 Kg or 500 g). We are BRC, IFS, ISO 22000, EMAS, BIO certified. We are authorized to export to most foreign markets.
Our History
Gigi il Salumificio was founded in 1980, when Mauro Reggiani builds a small factory in Castelnuovo Rangone, in the province of Modena. The Company name comes from the diminutive of Luigi, Mauro’s father, died in 1967. Jole, Luigi’s wife, often called her husband affectionately “my Gigi”. To his mother Jole and his wife’s parents, Enzo and Ada, the production of Ciccioli and Strutto (lard) starts with the purpose of preserving and keeping alive the culture of a cold meat cut closely linked with its territory and the Italian cold meat tradition. With Mauro’s wife, Maura Fontana, the company increases the range of produced salumi, focusing on quality and tradition still today considered the most important characteristic of successful products. After finishing their school training, the two sons Luigi and Luca join the company improving and developing sales and production. Today the company challenge is to keep on offering excellent products maintaining unchanged local traditions and the characteristic quality of salumi. All that is possible thanks to a close team willing to achieve such a target.
Esposizione
Parma
Madrid
Paris
Certificazioni
FAQ
1.How can I get the price?
-Di solito citiamo all'interno 24 ore dopo aver ricevuto la tua richiesta(Except weekend and holidays). -Se sei molto urgente per ottenere il prezzo, please email us or contact us in other ways so that we can offer you a quote.
2. Can I buy samples placing orders?
-Yes.Please feel free to contact us.
3.Qual è il tuo tempo di consegna??
-It depends on the order quantity and the season you place the order..
4.Qual è il tuo termine di pagamento?
-T/T
5.What is the shipping method?
-It could be shipped by sea,by air or by express(SME,UPS,DHL,TNT,FEDEX and ect). Please confirm with us before placing orders.
6.Come rendi la nostra attività a lungo termine e una buona relazione?
-1. Manteniamo una buona qualità e un prezzo competitivo per garantire ai nostri clienti un vantaggio ; -2. We respect every customer as our friend and we sincerely do business and make friends with them,non importa da dove vengano.
