Product story told with

Unico

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L'Unico (Unique) is the preservative-free salami made only with the best cuts of pigs born and raised in our company. The genuineness of our product, made in a natural and artisanal way, makes each bite a pleasant discovery for the palate: this makes it a unique salami.

Origin

Casalmaggiore

Producer

Agricola Tenca

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The selection

Agricola Tenca raises its own pigs and selects their meats, free of nitrates, gluten, lactose and any type of chemical preservative, guaranteeing 100% traceability and a real short supply chain. The care and attention to animal welfare has also led to the creation of a new piggery, completely antibiotic-free and compliant with the directives of the Animal Welfare.

The Supply Chain

CASALMAGGIORE

STEP 1

Countryside

The pigs follow a balanced diet consisting of noble raw materials, mainly grown on the farm, all with the collaboration of an expert nutritionist who follows the pigs during the four stages of growth.

CASALMAGGIORE

STEP 2

Breeding

Weight: 170 kg

Age: 10-12 months

Type of farming: Breeding on straw

We give great attention to the animal welfare of the pigs, that are born and raised in our certified antibiotic free breeding. In fact, our company exceeds the standards set by European legislation by introducing, for example, breeding on straw and guaranteeing animals adequate space and nutrition for a stress-free life.

CASALMAGGIORE

STEP 3

Meat Processing

The preparation involves exclusively the use of pork, carefully selected from mature pigs (10-12 months) that exceed 170 kg in weight. We use the noblest parts of the pig prepared using all of our family's mastery and in full respect of the rural tradition.

CASALMAGGIORE

STEP 4

Dough

Concia: Sweet Cervia salt, spices, fresh garlic

The mixture is cured only with sweet Cervia salt, spices and fresh garlic ground in the Lambrusco typical of our area. No added preservatives or other types of additives.

casalmaggiore

STEP 5

Bagging

Once the mixture is obtained, it is stuffed into a gentle natural casing and the tying is done entirely by hand.

CASALMAGGIORE

STEP 6

Seasoning

Duration: 4-6 months

Temperature And Humidity: Controlled

Once the salami is bagged, it begins a long drying process at controlled temperature and humidity which is carried out with great care since no type of chemical preservative is used. Finally we conclude the process with a long curing process that goes from 4 to 6 months.

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