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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, to steer away from using preservatives in their meat. And if that's not special enough, Pedrazzoli work all their magic in what's called a 'closed loop', which means they breed and rear all of the animals themselves (they've been awarded a Good Pig Award by Compassion in World Farming in recogntion of this). So they, and we, know exactly what goes into their wonderful charcuterie: decades of know-how, commitment, passion, and masterful Italian craftsmanship.
"Italian pork bacon*, salt, dextrose*; antioxidant: sodium ascorbate; Preservatives: potassium nitrate,
* = produced to organic standards.
Nutritional Information per 100g/ml Energy (kJ): 1959 Energy (kcal): 474 Protein (g): 17.3 Carbohydrate (g): 0.0 Nitrates: 0.0 of which sugars (g): 0.0 Fat (g): 45.0 of which saturates (g): 14.8 Salt (g): 0.1