SALUMIFICIO EREDI BARTOLAZZI RENZO
Frazione Bivio Maddalena, 62034 Muccia, Macerata

You are here Home  > Typical Italian shops  > Delicatessens >  SALUMIFICIO EREDI BARTOLAZZI RENZO

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.

salumificio_eredi_bartolazzi_renzo_muccia_macerata_logo_italy_eat_food

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.

THE ITALIAN EXCELLENCE OF SALUMIFICIO EREDI BARTOLAZZI RENZO

Classico Morbido di Muccia

Porchetta

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.

SALUMIFICIO EREDI BARTOLAZZI RENZO

Click on the photo for sale salami online

salumificio_eredi_bartolazzi_renzo_muccia_macerata_prodotto_il_classico_morbido_di_muccia_porchetta_italy_eat_food

Salumificio eredi Bartolazzi Muccia | Prosciutto di Norcia IGP | Vendita morbido di Muccia online | Vendita ciauscolo online | Salumi marchigiani onlineSALUMIFICIO EREDI BARTOLAZZI RENZO | SALUMIFICIO BARTOLAZZI MUCCIA | IL MORBIDO DI MUCCIA | SALUMIFICI ITALIANI | PROSCIUTTIFICI ITALIANI | PORCHETTIFICI ITALIANI | SALE SALUMI ONLINE

top

Our address

Address:
Frazione Bivio Maddalena, 62034 Muccia, Macerata
GPS:
43.081961167924, 13.044056068511
Telephone:
Ph. +39 0737 646350
info@salumificiobartolazzi.com
Web:
http://www.salumificiobartolazzi.it

Opening Hours

Monday:
8:00-12:30/16:00-19:30
Tuesday:
8:00-12:30/16:00-19:30
Wednesday:
8:00-12:30/16:00-19:30
Thursday:
8:00-12:30/16:00-19:30
Friday:
8:00-12:30/16:00-19:30
Saturday:
8:00-12:30/16:00-19:30
Sunday:
Closed

Leave a review

Price
Location
Staff
Services
Food