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CURED MEATS

» PARMA HAM **DETTAGLIO
» "BIANELLO" HAM **DETTAGLIO
» IL CULATELLO "DELL'AMOROTTO" **DETTAGLIO
» LA CULATTA "DELL'AMOROTTO" **DETTAGLIO
» IL FIOCCO "DELL'ARDUINO" **DETTAGLIO
» LA COPPA **DETTAGLIO
» SALAMI OF FELINO **DETTAGLIO
» SALAME ARTIGIANALE REGGIANO **DETTAGLIO
» SALAMI DELLA TRADIZIONE NORCINA **DETTAGLIO
» LO STROLGHINO **DETTAGLIO
» SALAMINI NON SOLO DI SELVAGGINA **DETTAGLIO
» LA PANCETTA **DETTAGLIO
» SPECK DELL'ALTO ADIGE **DETTAGLIO
» LARDO E LOMBO TOSCANO **DETTAGLIO
» PROSCIUTTO COTTO "BIO" **DETTAGLIO
» COPPA COTTA ALLE ERBE **DETTAGLIO
» SPALLA COTTA DI S. SECONDO **DETTAGLIO
» MORTADELLA ARTIGIANALE **DETTAGLIO
» CICCIOLI **DETTAGLIO
» PRECOTTI **DETTAGLIO


« **BACK
From over 7000 years the pork is on our tables and there are many ways to cook, to present, to taste it.
Pork meat was appreciated in northern Italy as far from the Bronze age, but only during the Middle Ages took place the art of curing meats to preserve them.
As far from the Middle Ages, in Italy and France, the manipulation and preparation of preserved pork developed, improving and specializing.
The immense and incommensurable documentation, from historical/artistic ancient texts, proves that during those years the centre of production of pork corresponded to Emilia, our region.
In this generous lands, from strong traditions, has born many typical products and the art of our expertise: The selection. Watch out unfunded prejudices!
The properties of cured meats are little-known still nowadays. Pork meat is rich of noble proteins of primary importance for our health (B1 and B2), and comparing official data it’s evident that many other meats contain much more fat and cholesterol value.


GI.EFFE.TI. snc
Via Sacco e Vanzetti, 4
42021 Ghiardo di Bibbiano (RE) Italy
Tel. +39 0522 881033
P. IVA 01402610354
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