BRESAOLA
To obtain a bresaola with the characteristic dark bright rubin-red color, high nutritive value, and very low fat content, BALDO processes only selected beef meat, which is then slowly rubbed with salt and spicies (pepper, garlic, cinnamon, cloves, laurel). By absorbing them in a homogeneous way, togethter with a slow and skillful curing for at least 10 days, the bresaola gains its typical tasty well defined taste.
CULATELLO
The Culatello is obtained from cuts of the leg of pigs raised according to traditional methods and dry salted. After having been put into natural cases, it is cured for at least one year in humid cellars so that they can develop the typical taste and perfume.
COPPA
It is one of the oldest and most spread Italian cold cuts, whose characteristic is its red color alternating with a fine white veinig, which gives it delicacy and taste to each slice plus an aromatic intense note of cellar. We obtain it from the pork plate which BALDO accurately selects before starting a slow seasoning hand made process. A hand made mix of salt, pepper, cinnamon, gloves, laurel and nutmeg. The fresh seasoned coppa is put into cases, bound, and hung. Their curing lasts 70/90 days.
SPECK
Speck, typical product of Trentino Alto Adige, is obtained by the synthesis of two processing methods: the seasoning, curing and smoking of deboned pork legs. The pig legs are deboned while fresh, then salted manually and aromitised with a spicies mixture in the tradition of the single families. Then, they are smoked with fine woods in proper smoking rooms. The curing can be up to 6-8 months.
ROW PARMA HAM DOP
Sweet, fragrant and soft slices with a delicate perfume, color between pink and red, with a fine venaing of white fat. These are the characteristics appreciated in a row Parma ham produced by the rules DOP by salting the porc leg and by rubbing it many times in rooms with temperature and humidity controlled and monitored constantly so that the salt diffusion is homogeneous. Then, when the salt is removed from the salt on the surface, the product starts its slow maturation, always in controlled rooms for a minimum of 12 months, during which the aromatic notes, typical of this exytraordinary cold cut, developes. At the end the product is inspected by the Consortium and if suitable, they put burning brands on it.
ROW HAM
A very good row ham is obtained by working selected porc legs by the book. The curing process is in optimal environmental conditions. During this very important phase, the hams are checked by skilled deli experts. In this way we have the security to offer the consumer a product with sweet tasete and a perfume typical of the natural curing.