Category: Starters
Company: Bellavista




300 / 400 gr


Produced with excellent pork meat, iodized salt, spices and aromatic herbs.

Over time, among the common foods in our food model, fresh pork and the related processing products have been considered invalid, in relation to the presumed health risks, consequent to their consumption. In particular, cured meats have been unfairly penalized and have suffered, for years, the negative effects of the preconceptions that defined pigmeat too rich in saturated fats, cholesterol and total calories.
These opinions, true until a few years ago, can today be opposed. On the one hand, genetic selection has led to a significant reduction in the lipid contents of pork, on the other, the progress of the feed technique has allowed us to modify the
dietetic formulations of animals, in order to make meat more suitable for human consumption.
The modern pig, obtained with a careful genetic selection, adequately fed and bred, provides meat adapted to the nutritional needs of modern man. The selection has thus led to two different “types” of pigs:

  • Light pork
  • Butcher’s pigs

The meat pigs are recognized by the remarkable development of fine cuts (thighs and loins) and by the very low tendency to deposit subcutaneous fat. The color of the lean portion is light pink, while the fat is white.
Through the feeding, the breeders have adapted the characteristics of the meat, and above all of the fats of the pig, to the needs of the modern man.

Nutritive Properties

The products of charcuterie lack glucose and this means that the salami is not a complete food, but this lack can be integrated with bread and therefore everything becomes a complete dish.

Proteins are formed of amino acids that are quaternary compounds (C-H-O-N); in total there are 20 in total. Man, like animals, is able to synthesize 12 of these amino acids while the remaining 8 must integrate them with the daily diet.
These 8 amino acids are found in animal meat and therefore also in cured meats.
In the cured meats we find proteins of high biological value with quantities ranging from 15% in sausage, to 30% in cured meats. The content we find in meat is about 12%.
It is very important to underline that besides the presence of all the 8 essential amino acids, in the salami we find the valine, isoleucine and leucine, with ramified structure, which have a very important function: they help the restructuring of the muscular structure and intervene in nucleoneogenesis or, in glucose reconstruction at the muscle-liver level leading to glucose formation and not to lactic acid formation.
These branched chain amino acids are found in salami and raw ham.

Proteins can be denatured, that is, the peptide bond, which is established between the amino acids “loosens”, and thus allows a greater action of proteases making the nutritive principle readily assimilable; this phenomenon occurs thanks to the action of spices or fermentation of the dough, especially in cooked ham, making this an easily digestible food and therefore suitable for elderly people.

The lipids are of animal and vegetable origin, simple or complex consisting of triglycerides which are the “brick” of this category.
Triglycerides are found in oils, lipids of a plant nature, and in solid fats of an animal nature.
So the basic unit of lipids are fatty acids that when they have chains that reach the length of 14-20 carbon atoms have simple bonds interspersed with double bonds that give the characteristic of “unsaturated” to the compound. These unsaturated fats are of great importance.
In salumi we find stearic acid which gives an important benefit because it maintains the cholesterolemia equilibrium, ie it keeps the cholesterol level constant, which has the function of:

Construction of sex hormones;
Corticosteroid construction;
Construction of pro-vitamin D.

For these reasons, an integrated diet with cured meats, without getting exaggerated, is recommended because they have a lipid content ranging from 15-18%, in raw hams, to 30% of sausage.

By using technologies such as genetics, breeding systems and adequate nutrition, in “modern” pigs, especially in those used for processing into high quality meat products, the amount of fat has decreased, but in it has been reduced the share of saturated fatty acids in favor of the unsaturated-polyunsaturated fatty acids: unsaturated fatty acids account for about 70% of the total, while the content in saturated fatty acids has been reduced to about 30%.

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