1899年Ernesto Pavoncelli先生在北義維洛納 Verona的Pescantina開設了他的第一家肉舖 該鎮位於Valpolicella山丘和Adige河的 Veronese河岸他所嚴選的肉品征服了第一 批顧客挑剔的味蕾好評因此口耳相傳聲名遠 播到鄰近國家
由於需求增加在1925年Ernesto先生決定開設 第一家肉品工廠短短的時間生產了所有維內 托區傳統Veronese美饌肉品將近在120年後的 今天Pavoncelli肉品工廠將其家族的核心價值 及其傳統獨家經典配方傳承下來延續了滿滿的 熱情嚴格把關製造出最優質的產品
It was 1899: you could feel all the euphoria of the new century in the air, a moment of change that would see the birth of a family’s history. A history that continues even up to the present day.
We were in Pescantina, among the Valpolicella hills and the banks of the river Adige where Ernesto Pavoncelli opened his first butcher’s shop at the age of 25. Beneath the porticoes of the shop, he started to prepare exquisite specialities: the fragrance of Ernesto’s soppressatas and salami managed to arouse the curiosity and delight the palates not only in the town itself, but also in the nearby city.
The seasons passed, the customers increased and Ernesto’s sons also grew up; in that craftsman’s workshop, their father taught then all the secrets and the recipes required to create those delicious cured meats.
Ernesto had such a strong desire to expand that in 1926, together with his sons, he established the first ever Pavoncelli Cured Meat Factory, one of the most ancient in Italy, to fulfil the needs of the customers and to astonish them with new products such as Milano salami, fine cooked hams and the tender mortadellas.
Technological innovation was only at its initial stages but in that period of change, Ernesto sensed its importance, without however, losing sight of what had, up until then, made him famous: the unmistakable artisanal quality and the authentic taste of his cured meats.Every processing stage was continuously studied and improved, paying painstaking attention and respect to the traditions and values that the Pavoncelli family has preserved over the years to establish, in 1995, its current factory
Today, the Pavoncelli cured meats factory is an industrial, modern and efficient organisation model: built over a surface area measuring 10,000 m2 and it rigorously follows and anticipates sector-related legislation, to guarantee the production quality required not only by the Italian market, but also by the more stringent legislation governing international markets.
The use of technology blends perfectly with the strong bond that the Pavoncelli family has with the local territory and tradition.
Some of the processes are still carried out as they were in the past, because the details are what make the difference: our specialised charcutiers bind the best Pavoncelli cured meats by hand, according to ancient techniques.
The dry-curing of salamis takes place in cells that faithfully recreate the climatic conditions of traditional foothill cellars. Even though values such as the humidity rate (of fundamental importance to obtain perfect dry-curing) are constantly and electronically monitored, it is still the experience that has been handed down over four generations – and that extra-special family touch – that decides exactly when a cured meat is ready to be tasted.
All the necessary time is devoted to our roast and steamed meats to obtain their mild, slow cooking: only in this way, the flavourings and the brine (another of our family secrets) can enhance the taste of the best meat that we accurately select and control throughout all processing stages.
Last, but not least, we devote extra-special treatment to our renowned cooked hams: we massage them carefully to make them tender and delicious.
PARMA HAM PDO CURED 16/18 MONTHS
VENETO-STYLE
SOPRESSA SALAMI
DRY-CURED COPPA SAOKED IN RED WINE
VENETO-STYLE
SOPRESSA SALAMI
SQUARE SMOCKED SPECK
FENNEL SALAMI
COMPANY CERTIFICATIONS
Export in:
• Argentina • Brazil • Canada • Chile • Dominican Republic • Hong Kong • Japan • Republic of Panama • Singapore • South Africa • South Korea • Taiwan • United Arab Emirates • Vietnam
