When it comes to Salams in the traycomfort is indisputable, they are in fact easy to preserve products, ready for use and perfect for a quick meal. However, we must not forget that these are still processed meat and even if the salami are artisanal and quality, consumption must always be moderate.
In recent years, the salami industry has seen a real evolution, with small companies that have been able to combine tradition and innovation, bringing to the table already sliced products that satisfy even the most demanding palates.
Until twenty years ago, pre -affected salami in the tray were synonymous with low quality and industrialization and were limited to supermarkets and shops without any gourmet ambition. Today, however, traditional high -level sains also propose them, showing that the tendency of pre -effects is now widespread and not only linked to the food industry.
This change is the result of a need for greater practicality, accentuated by the daily frenzy and the impact of Covid, which has accelerated the request for ready -to -use foods but which maintain a certain quality.
Precisely on the artisan solutions one has focused one New mini red shrimp guide. Let’s find out what are the small companies that propose salami in high quality trays.
The best artisan cured meats in the tray, according to the red shrimp
According to Gambero Rosso, some high quality pre -affected cured meats are distinguished by their freshness, authentic flavor and artisanal origin.
Here is a selection of the best brands of artisan cured meats in the tray:
Rose of the angel
Rosa dell’Angelo is one of the pioneers in the high -quality pre -affected salami sector. Founded in the 1980s, the Parmigiana company stands out for the offer of raw black pig hams and a selection of regional cured meats, all kept in ATM (modified atmosphere). In 40 years, the company has perfected the packaging process, replacing the PVC with more ecological materials such as PET, reducing the thickness of protective films to ensure freshness and quality without alterations of smell or flavor.
Ancient Corte Pallavicina
Antica Corte Pallavicina, linked to the tradition of the Zibello culatello, has adopted the pre -affected to offer a modern version of its most valuable sausage. Massimo Spigaroli, a starry chef and Norcino, started packing the culatello in the tray in 2012, and then proposed it in three different matters (18, 24 and 36 months). This innovation, which focuses on quality without compromising freshness, has revolutionized the proposal of the salami, adapting to the times and needs of the modern consumer.
Devodier
The historic Devodier ham, based in Lesignano de ‘Bagni, has adapted its production to the new needs of the market, with 30% of the production of Parma Dop Hams intended for the trays. The salami, ranging from 14 to 36 months of seasoning, is packaged in ATM, a solution that guarantees a long shelf-life and practicality of use.
Mirko Giannella
Maestro Cortador Mirko Giannella, known for his artistic approach to cutting the hams, offers a unique proposal in the world of pre -affected salami. With his experience, hand slice the high quality raws, such as those of Renieri, King Norcino and Pedrazzoli, creating thin and perfect slices that enhance the flavor of the salami. Its packaging technique depends on the sales channel: while catering prefers the ATM for a shorter shelf-life (30-40 days), the vacuum is ideal for long-term storage, up to six months.
Re Norcino
Re Norcino, a closed supply chain company located on the Marche hills, specialized in the production of high quality pre -affected salami. Giuseppe Vitali, CEO of the company, underlines how the ham and shoulder of their sluts sliced to Spanish represent a fundamental resource for catering. With the ham already cut and ready for consumption, restaurateurs can save time, reduce waste and offer a quality product without the need for specialized personnel.
Renieri
Renieri, Salumificio di Poggibonsi, offers his precious hams of Cinta Senese sliced to the knife in the ATM tray. Emanuele Biotti, commercial manager, compares this innovation to a “discovery of glass wine”: it allows you to taste high quality cold cuts without the need to consume them all at once. The hams 24 months and majesty 36 months of seasoning are packaged in order to preserve freshness and flavor.
Bettella
The Bettella company, based in the Cremonese, stands out for the production of hand sliced salami from XXL pigs which exceed 300 kg of weight. Hams, such as XXL, are produced without haste, guaranteeing a high quality product. Bettella also contributed to the growth of the number of young professionals in the hand cut of ham.
Galloni
Galloni’s raw ham, one of the main manufacturers of Langhirano, is another example of excellence in the pre -affected salami sector. With seasonings that start from 20 months, Galloni has chosen to use the machine cut and the storage in ATM to preserve the quality and freshness of the product. Then there is the free version, with reduced sodium content.
