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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 made) to switch over to organic completely, making a conscious decision 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 heavenly charcuterie: decades of know-how, commitment, passion, and masterful Italian craftsmanship.
Italian pork bacon*, marine salt, sucrose*; spices* * = produced to organic standards. For allergens, including cereals containing gluten, see ingredients in bold.
Nutritional Information per 100g/ml Energy (kJ): 2964 Energy (kcal): 719 Protein (g): 14.6 Carbohydrate (g): 0.0 Nitrates: 0.0 of which sugars (g): 0.0 Fat (g): 73.4 of which saturates (g): 25.7 Salt (g): 4.0