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.