SALUMIFICIO EREDI BARTOLAZZI RENZO born in Muccia, in the province of Macerata, back in November 1981 from an idea of the founder, Renzo Bartolazzi, who decided to create a small laboratory dedicated to the transformation of fresh pork sausages in the unique flavors and aromas.
Renzo Bartolazzi decides despite the difficulties of starting from scratch, working the meat in a small garage property, below the house, starting a craft-based production of sausages. As a boy he acquired expertise in both the slaughter as the conversion of pigs as part of the family farm and as an employee of a large industry of Pievetorina slaughter.
Just following his strong experience in 1981 after increasing their knowledge through a specific course in Milan, Renzo with the help of the family decided to open his small workshop. The market immediately respond positively to the offer of this salami with a growing demand leading to the need for business expansion.
Salumificio Eredi Bartolazzi Renzo so it expands by buying new, more modern and technological equipment useful for processing and packaging of its products, expanding also the organization chart with the hiring of new professionals including production workers, salespeople and commercial representatives. One of the best Italian sausage factory that offers its customers a wide variety of products, from fresh salami to Hungarian salami of own production, from prosciutto di Norcia IGP to the loin, with particular attention to its two specialties, Classico Morbido di Muccia end Porchetta.
Classico Morbido di Muccia
|A typical sausage of the Marche mountain, characteristics of the old working of pork, custom still practiced in these areas and is the highlight of the production both as quantity as quality. The sausage is made with trimmings of ham, bacon and lean shoulder use very fresh and finely ground to obtain a mixture of fat and a homogeneous, soft fat to be easily spread on bread. A product that goes very well with a dry red wine.||To produce the porchetta, in addition to whole pigs, is used for most of production pancettoni and briquettes with rind, filled with thighs and the shoulder of ham, topped with fresh fennel, salt, pepper, garlic, wine and other natural flavors . To cook the roast pig takes about six hours at 200 degrees and then you have to leave it for another six hours more in the oven. The sausage factory has supplied all the necessary technology to ensure a product, after cooking and removal, genuine, pure and microbiologically.|