TERRE DUCALI CATALOGUE 2013

s.r.l. Via Cavo, 16 - 43037 Lesignano de’ Bagni ( – Italia) Tel +39 0521 857640 Fax +39 0521 857375 web site: www.terreducali.it e-mail: [email protected] it-it.facebook.com/terre.ducali

Prosciuttificio San Michele srl, well-known as TERRE DUCALI, produces since 1975 a vast range of pork cured meat specialities. We are located in the heart of the famous italian food valley: Parma. We offer a vast range of typical italian delicatessens without gluten, lactose, milk proteins or added polyphosphates. We put emphasis on food safety control rules and hygiene from our own breeding to our own production sites guaranteeing also a complete and transparent product traceability. Our company is eco friendly, implementing the use of bio packaging in some of our product lines. Indeed, we at TERRE DUCALI are strongly convinced that these are the keys to success and development as confirmed by the numerous prestigious certifications we have been awarded.

The drive to offer excellent cured meats, together with the quality programme we have been following for years, resulted in the following important certifications and awards: SGS UNI 10939 traceability certification IFS (International Food Standard) BRC (British Retail Consortium) EMAS (Eco Management and Audit Scheme) UNI ISO 14001 the environmental certification UNI EN ISO 22000 (Food safety management systems), BS OHSAS 18001 (Occupational Health and Safety Assessment Series) IT CPB 8922 Organic certification issued by the Consortium for Control and production of Organic pork cured meat products Certified productions for U.S.A., CANADA, JAPAN, HONG KONG, RUSSIA, AUSTRALIA, BRASIL.

Thanks to our innovative packaging and to our forward-looking marketing research we have been given various prestigious international awards, such as: “Salumi & Consumi Awards 2011- Best Sustainability Initiative“, “Salumi & Consumi Awards 2011- Best Pre-sliced Packaging“, ”Sial Innovation Awards 2012”, “Salumi & Consumi Awards 2012 – Promotional Kit Salamillos”, “IFE London 2012 - International New Product Display” Terre Ducali has always been oriented towards the production of pork cured meat dairy free, without gluten nor allergens. All of our products are brand zero, except for DOP and IGP products which are on their own guarantees of the quality of food for consumers. Today, the brand zero has been accepted and more and more appreciated by consumers, above all because many people discover to be intolerant to gluten, lactose and they need to know what they buy; if products are suitable and correct for their diets. All of our products can be consumed by customers with the most common food allergies and intolerances. Nowadays, the industry uses ingredients and or additives containing allergens to improve production yields; while our main choice focuses on the quality of the product. Our goal is to produce products as “homemade", i.e. having a good flavor and nourishing in a genuine and correct way, all of these efforts are made knowing that quality involves additional costs. The policy of our company excludes the use of allergens, avoiding the use of raw materials, additives and ingredients with allergenic properties. The absence of allergens doesn’t affect the organoleptic characteristics of the cold cuts, but on the contrary the genuine taste and smell are enhanced. Our label clearly shows the absence of specific allergens, gluten and substaces, avoiding mistakes for the consumer. Prosciutto di Parma - Parma Ham Fiocco ham Cod. 2AFPP Cod. 2AFFIPF

Coppa di Parma Pancetta coated in black pepper Cod. 2AFCPRF Cod. 2AFPPNF

Blond Cicciolata Cod. 2AFCPF Guanciale - Jowl Cod. 2AFGSF Culatello Salami “Strolghino” Salami Cod. 2AFSTRF Cod. 2AFSFF

Culatello Salami “Strolghino” small-size Cod. 2AFSTR6F

Mix of Fiocco Ham & Culatello Salami “Strolghino” Pork Bresaola Cod. 2AFBSF Cod. 2AFBRSF Felino Salami 60g Parma Ham 60g Culatello Salami “Strolghino” 60g Cod. 2AFSF6F Cod. 2AFPP6F Cod. 2AFSTR6F

Fiocco ham 60g Coppa di Parma 60g Italian Cooked Ham 60g Cod. 2AFFIP6F Cod. 2AFCPR6F Cod. 2AFPCN6F

Guanciale - Jowl 60g Pancetta coated in black pepper 60g Cod. 2AFGS6F Cod. 2AFPPN6F PARMA HAM Prosciutto di Parma is undoubtedly the Prosciutto di Parma DOP Protected designation of Origin in seasoned product which better compliance with Italian law of represents the heart of italian February 13, 1990 n. 26 and delicatessen. In fact it has always EC Regulation n. 1107/96. recorded high levels of development and quality, so to deserve the POD mark (Protected designation of origin) from the Italian Government that protects and safeguards the provenance and origin of a product, in such a way that its characteristics are essentially or exclusively traced back to a specific geographic zone of origin. It is produced with thighs of pork from breeding and slaughterhouses strictly selected. The salting particularly fine and the slow seasoning process in natural cellars produce a delicious product that tickles the palate. It is sold with a seasoning process of 16, 18, 20, 24 months and it is available in different sizes: entire bone-in, entire boneless “addobbo” (bound ready for slicer) and boneless pressed (for those who need a compact slice) Prosciutto di Parma Bone-in Prosciutto di Parma Bone-in Prosciutto di Parma boneless pressed Prosciutto di Parma boneless Cod. 2PP Cod. 2PPDS bound Cod. 2PPDL

Italian ham Bone-in Italian ham boneless pressed Italian Prosciutto boneless bound Cod. 2PL Cod. 2PLDS Cod. 2PPDL CULATELLO SALAMI STROLGHINO This small salami is obtained with the Culatello trimmed off heavy italian pork, the same used for Prosciutto di Parma. It is sacked into a thin gut (4cm) that accelerates the seasoning. The low-fat mixture, the delicate taste and the special sweetness whet your appetite. It should be eaten when soft with bread or crouton, or as a starter with a glass of wine. It is better if you keep it refrigerated or in fresh place, avoiding extremely dry places. Culatello Salami “Strolghino” Cod. 2STR

Culatello Salami “Strolghino” on cutting board Cod. 2STRT Culatello Salami “Strolghino” on cutting board with knife Cod. 2STRTA

Culatello Salami “Strolghino” in MAP 250g fixed Cod. 2STRAP

Culatello Salami “Strolghino” in MAP packaging small-size Cod. 2STRMAP Culatello Salami “Strolghino” 6 pieces in bag Cod. 2STRB6 Salame Felino IGP Certified by a Certification Body authorised by Mipaaf.

Cod. 2SF

“Felinetto” salami small-size Salame Felino IGP half-size Cod. 2SFSS Cod. 2SFPSV

FELINO SALAMI IGP Salame Felino is a product of old tradition, never out of fashion. A pure pork salami from Felino, a small town located in the green valley in the province of Parma, full of forests where herds of pigs were raised in an ancient past and where this special aged sausage has been produced for centuries. Salame Felino is made according to the ancient art of salame, in fact to prepare it we use pure thigh pig meat, carefully selected. The meat is mixed with salt, spices and natural aromas. The salami should contain 25-30% fat and hard fat is preferred. After the meat is coarsely ground, salt, whole peppercorns, garlic and white wine are added. The salame is then stuffed by hand into a pork casing, which gives it its characteristic uneven width. After some months of seasoning on the gut will appear the typical marks of grey-black mould. It is then aged slowly and the final product should be soft, with a sweet taste and delicate aroma. Traditionally, it should be cut at a 45° angle with a long and sharp z knife to highlight the grain of the ground meat and to avoid any crumbling of the meat should it be eaten raw. TINO Salami Cod. 2SCO

TINO - Farmer's salami The well established Terre Ducali experience in the production of Salami of our lands has created this new Farmer salami, unique in its genre and ironically called “Tino”. Only prestigious meat used and gut easy to remove made of this salami an excellent product with a great quality / price ratio. SALAMILLOS These new small salamis are obtained with Culatello meat, the finest one of the ham. Ideal for happy hours with friends, there are 4 different types, each one with a particular characteristic that makes it unique: the Classic one with a sweet and delicate flavor, Parmigiano cheese with a rich taste, Olives with an inviting and unusual aroma, and Chili pepper with a strong and appetizing taste. For happy hour time, with Taralli and a good glass of wine they will decorate the beginning of a nice evening…

Cod. 2SLMC Cod. 2SLMOL Cod. 2SLMPE Cod. 2SLMFO Ciao - salame di Parma Salami Cod. 2SCIAO

CIAO - salame di Parma This small salami is obtained with the Culatello trimmed off heavy pork, the same used for Prosciutto di Parma: that is Italian quality, typicality and greatness contained in a small and tasty salami. This smart name ‘Ciao Salame di Parma’ was thought-of to identify not only the origin but also the quality of the ancient tradition of Parma’s delicatessen. It is made from 100% Italian pork meat, it is the result of the oldest recipes of the craftsmen of the land of Parma. The sweet and genuine taste of ‘Ciao salame di Parma’ is also appreciated by children, thanks to the absence of spices, flavourings, allergens, gluten or proteins of milk. It is sacked into a thin casing (4cm) that accelerates the seasoning and then, to retain its distinctive flavour, is packed into Modified Atmosphere Packaging (MAP). Due to the small size – 250 gr – it is perfect to cut into thick slices and eaten with friends during happy hours or picnics accompanied by a glass of sparkling white wine. It is better if you keep it refrigerated or in any other fresh place, avoiding extremely dry places. Coppa di Parma IGP Certified by a Certification DRY CURED COPPA DI PARMA IGP Body authorised by Mipaaf. The Coppa di Parma is one of the most Cod. 2CPR famous deli product of the region. It is renowned for its fragrances and for the perfect percentage of fat. Its special flavour is the result of a correct seasoning process done in natural cellars, the main phase to ensure quality by bestowing its typical aroma. Every Coppa is salted manually and tying is made traditionally with strings. Dry cured Fiocco ham Cod. 2FIP DRY CURED FIOCCO HAM The Fiocco di Prosciutto comes from the same thigh pork used for Culatello and Culatta. It is handmade only with salt and black pepper. Tying by hand gives it an oval-shape, follows the seasoning for about six months in natural cellars where the right moisture helps to characterize its aroma. The Fiocco di Parma hand bound could be sold wholly or sliced. It is the younger brother of Culatello. Dry cured Guanciale - Jowl Cod. 4GS

DRY CURED GUANCIALE - JOWL This product is prepared with pig's jowl. Its name is derived from “guancia”, Italian for cheek. Guanciale is similar to the jowl bacons. Pork cheek is rubbed with salt and cured for one month. The meat is then washed, dried, it goes into our cellars for the seasoning and left there for 6 months. It is different from other pork products such as lard because it is 6-7 cm high, has in the middle a vein with a roseate aspect. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. You can eat it simply cut or heated up with bread but Guanciale is traditionally used in dishes like “pasta alla matriciana” and “spaghetti alla carbonara”. Parmesan Lardo with herbs Dry cured Culatta Cod. 4LSE Cod. 2CUC

Dry cured Coppa di Parma Dry cured Fiocco ham Dry cured Guanciale - Jowl Cod. 2CPR Cod. 2FIP Cod. 4GS Pancetta coated in black pepper Cod. 4PPN

PANCETTA COATED IN BLACK PEPPER The Pancetta is obtained from selected italian pork for weight and quality. Once trimmed, it passes to the dry salting process with salt and spices manually made in different steps, alternated with 14 day breaks. According to the old and traditional recipes once the pork rind is eliminated, the pancetta is rolled, tied and covered by black pepper in the external parts, assuming a unique aspect, smart and well appreciated Pancetta without skin Pancetta rolled with skin Cod. 4PSC Cod. 4P

Pancetta coated in black pepper Cod. 4PPN

Pancetta Supercoppata Cod. 4PSU

Pancetta pressed in wooden strips Cod. 4PCST San Secondo cooked shoulder Cod. 3SSS SAN SECONDO COOKED SHOULDER San secondo cooked shoulder is a typical product of ancient parmesan tradition, prepared with selected home meat, cured merely with salt and pepper, seasoned and cooked. Without any doubt we can affirm that this is an exclusive product, unique in its genre. The final result is a fragrant and tender cut. It could be eaten cold but it is advisable to consume slighthy warm and in some rough slices. Porchetta Ducale Cod. 5PAE

PORCHETTA DUCALE The Porchetta Ducale is a product of ancient Emilia tradition obtained by the pork underbelly deboned and loin. It is flavoured with rosemary and different aromas, and internally with garlic, sage, laurel, rosemary, fennel. It is steam cooked at medium-temperature, and braised. Intense aroma and strong flavour of Porchetta Ducale make of it an exceptional product that could be eaten both cold and hot in any occasion. Pork chine roast Cod. 5LA PORK CHINE ROAST It is a light, lean and tasty product, lined up with modern nutritional requirements. We use only Longissimus dorsi muscle: it contains very little percentage of fat, high nutritional value proteins, and it is very soft due to the low connective tissue content. Internal end temperature is 70-72°C. The flavour is mild and delicate. Cooked ham Brace Cod. 5PCB Culatello roast Cod. 3CUAR

Coppa roast Cod. 3CAR

Cooked ham with Herbs Cod. 3PCER Pork shin roast Cod. 3STI

PORK SHIN ROAST This sublime, simple but at the same time ancient product doesn’t need any presentation. It is a fundamental part of our italian cuisine: simple product – simple production. It derives from the fresh pork thigh of first choice, it is left for some days to brine with vegetables and aromas to add flavour and taste. After that, it is cooked in oven and it is ready to serve on our table. How to cook: heat in a bain-marie for one hour at 60° C, pan-fry, or baking at 180°C for 45mins. It is perfect with oven roasted potatoes. Costine roast Cod. 3COST

COSTINE ROAST Costine, or rib chops are cut perpendicularly to the spine of the pig. Good to pan-fry but also great to roast. The first choice meat is soft and full of flavour. How to cook: heat in a bain-marie for one hour at 60° C, pan-fry, or bake at 180°C for 45mins, or also roast in the barbecue. It is a simple basis for uncountable recipes: choose yours! Italian cooked ham Regio Cooked ham Duomo Cod. 3PCR Cod. 3PCDB

Cooked Ham Castello Cooked Ham Ducale Cooked Ham Certosa Cod. 3PCC Cod. 3PCDU Cod. 3PCE

All our cooked hams are without polyphosphates