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.
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Sobre nós
Since 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 produtos. 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.
Exibição
Parma
Madrid
Paris
Certificações
Perguntas frequentes
1.Como posso obter o preço?
-Costumamos citar dentro 24 horas depois de recebermos sua pergunta(Exceto finais de semana e feriados). -Se você é muito urgente para obter o preço, please email us or contact us in other ways so that we can offer you a quote.
2. Posso comprar amostras fazendo pedidos?
-Sim. Por favor, não hesite em contactar-nos.
3.Qual é o seu tempo de espera?
-It depends on the order quantity and the season you place the order..
4.Qual é o seu prazo de pagamento?
-T/T
5.Qual é a forma de envio?
-Poderia ser enviado por mar,por via aérea ou por expresso(EMS,UPS,DHL,TNT,FEDEX e ect). Por favor, confirme conosco antes de fazer pedidos.
6.Como você faz nosso negócio de longo prazo e bom relacionamento?
-1. Mantemos boa qualidade e preço competitivo para garantir que nossos clientes se beneficiem ; -2. We respect every customer as our friend and we sincerely do business and make friends with them,não importa de onde eles vêm.
