Mortadella Bologna Igp - Sfreddo
Mortadella Bologna Igp - Sfreddo
Salumificio Sfreddo was born in 1968 in Trieste, in the middle of a perfect balance of perfumes and tastes between the sea and the region of Carso.
To prepare this Mortadella the pork meat which is not used for the main cuts and the throat fat are implied, the last one is heated up with after having been cut into small cubes, then washed and dried.
Later everything is ground and spiced with salt and black pepper. Many additions can be done, these range from the sugar to the other parts of the pork. When it is bagged, in a natural or artificial bowel, the mortadella is cook in an air dried oven and then make cooling down.
Manufacturer: Salumificio Sfreddo
Salumificio Sfreddo: since 1968 in Trieste
The Salumificio Sfreddo from Trieste, since its foundation, has had as its main objective the reaching of the Total Quality.
In 1999 the company has obtained the DNV certification for the quality system ISO 9001\2008. The company is particularly careful to food intolerances. Besides the traditional "Cotti all'Italiana" line, Salumificio Sfreddo offers a series of "marked spike" products guaranteed by the AIC ( Italian Celiacs Association), and certified as a STP product as a smoked specialty without any allergen as the monosodium glutamate, caseinatum, lactose and milk derivatives. This approach answers both the requests of the national and the international market, particularly interested in a wise gamma of food products which can satisfy the most different and demanding tastes.
Articolo - 03/05/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
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