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Charcuterie afficionados Pedrazzoli call the wonderfully fertile and productive land of Emilia-Romagna their home, a territory in the north-east of Italy. Their hands have been busy making fine Italian meats since 1951, putting over half a century of experience under their belts. In 1996, they were one of the first salumificios (Italian for where cured meat is produced) to switch over to organic completely. Bravissimo.
SALAME MILANO: Italian pork meat*, sea salt, cane sugar*, spices* COPPA: Italian pork neck*,sea salt, spices*,dextrose*. CRUDO NAZIONALE: pork thigh*, salt. * = produced to organic standards. For allergens, including cereals containing gluten, see ingredients in bold.