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Traditional Parodi Salami “Il Santolcese” An ancient tradition of salami production handed down through the generations. Composed of national carefully selected beef and pork, manually produced and dehumidified in the drying kiln, by means of wood fire. Put in natural casing and tied. Size 2 Kg (not more than 4 Kg Invernengo); 1 Kg; 0,500 Kg; 0,250 Kg
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Sausage and small Salami Sausages without the addition of water, with first-rate pigmeat and with pepper. Size in Vacuum Packing 1-2 Kg
 
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Ditta Parodi Federico Via Sant'Olcese, 63 16010 Sant'Olcese (GE) Tel. 010.709.827 Fax 010.709.945 - P.IVA 02474460108 C.F. PRDFRC33M25I346P
Design by Guidasi

Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Our Wood and Carton packs - Request your estimate
Salame Parodi “Il Santolcese” Composed of beef and pigmeat, dehumidified in the dryer kiln by the means of wood fire. Packed in artificial casing and “clipped”. Size 2 Kg (not more than 4 Kg Invernengo); 1 Kg; 0,500 Kg; 0,250 Kg
The Salame Parodi Only Pigmeat A delicate Salami made by the unique selection of national pigmeat. Small-grained, put in natural beef or “gentile” pork casing and tied. Size 1 Kg, 0,500 Kg, 0,250 Kg and in bites too, in vacuum packs 500 g or 1Kg
“Natural” processed Salame Parodi Our Salami “Antica ricetta” (ancient recipe) is exclusively composed of beef, pigmeat, salt and saltpetre, without milk by-products. Very delicate, handmade, dried by means of wood fire and tied by hand in natural casing. Size 0,500 Kg
Hot Salami A variation of our salami. Flavoured with red pepper that does not spoil the delicate taste. Size 400 g “horseshoe shape”
Our typical “Mostardella” Typical “Salamello” of days gone by. In the past composed of salami remains, nowadays we make it refined. Good to eat it raw, excellent if grilled. Size 0,250 Kg
Galantina Tipico salume raffinato, composto dalle parti magre del vitello da latte addizionate ad una piccola quantità di grasso suino che dona morbidezza al prodotto finito. Salata e condita con sapori naturali. Pezzatura Kg 3 In trancio sottovuoto Kg 1 circa
Cima Genovese The typical Cima Genovese produced with eggs, with meat and with vegetables. Size in Vacuum packs 2,5 Kg
Our Local “Soppressata” Boiled and cut pork, added to very fine minced pork rind employing to mix. Salted and seasoned with traditional flavours. Size: several shapes of mold 2,5; 4; 6 Kg
Smoked speck ham Packing: method of “coscia suina” (leg of the pig), put in brine for 20 days and smoked in the Parodi’s traditional drying kiln. Size about 2,5 Kg, thickly cut in vacuum packs about 0,700 Kg
Bacon Our local salted and dry-cured pork belly. Several shapes: straight, with or without pork rind, rolled, "studded”, smoked
Salt pork lard National salt pork lard, salted with or without dried aromatic herbs of Sant’Olcese. Size about 3 Kg, thickly cut in vacuum packs about 0,700 Kg
Cooked ham “Ciclamino” Softness, fragrance and delicate taste are the characteristics of our ham. A salting and a traditional cooking, by the means of modern equipment, represents a product satisfying concrete customers. Traditional size: “case shape”
Our local Bresaola (air-cured beef) Selection of lean beef cuts. Salted and massaged for 20 days. Drying by the same method employed for our salami, this is what lends a special flavour. Size 0,500 Kg; 1,500 Kg; 2,5 Kg
Our local Coppa (Capocollo UK, Cappicola or Gabagoul US) The name capocollo comes from capo, that is “head” and collo, that is “neck” (of a pig). Duly salted, massaged and seasoned. What characterizes that cold cut is softness. Size 1 or 2 Kg
“Lonza stagionata” (cured meat) Packed with “Arista di suino” (pork loin). Salted and massaged for 20 days. Drying in the typical Parodi’s drying kiln, this is what lends an incomparable flavour. Size 0,500 Kg, 1,500 Kg, 2,500 Kg