Celebration of quality through fragrances and typical flavours of Hellenic Calabria Benedetto Ltd was set up in 2008 thanks in order to give more prestige to the to the endeavour of three bothers, quality of the related products and to young businessmen, who decided to the traditionally innovative methods invest in their own land, enhancing a used. culinary speciality not well known to From this original idea the three all. Indeed Calabria is home to one of Benedetto brothers have managed the most unusual native breeds of black to devise and build up an ambitious pig, the “Apulo-Calabrese” Black Pig, business venture, aimed at the creation whose flesh is today considered among of a modern meat curing plant able to the most prized on the market, in terms reinstate the home made product on of its organoleptic quality and for the everyone’s table. delicacy of the flavour it preserves. The accurate productive choice made Armando Benedetto, thanks to his has enabled the firm to assert itself solid and significant family business within a well identified segment background understood the cultural aimed at satisfying a more selective and economic advantage of promoting client, fascinated by the quest for local the black pig meat processing system peculiarities and typicalities which have nearly vanished. Benedetto Ltd products occupy a market niche which awards quality, excellence, authenticity, values which are acknowledged at a national level, but which are also meeting with success abroad, where the ambassadors of Italian taste - products originating predominately from the areas of Parma and Reggio Emilia – have already built up a trust related relationship with the demanding international clients, who are very attentive to taste and refined flavours. Benedetto Ltd aims at enhancing the amazing world of traditional production and hence the development of a noteworthy safeguarding process and promotion of Calabrian gastronomic cultures. Not less important is to reach the goal of transparency and “truth” towards customers in order to consolidate trust in the multifaceted and sometimes complex world of the typical product. The success of Benedetto Ltd products is closely related to the simplicity, natural essence and innovation of the whole productive cycle. Stemming from the high quality of the raw materials, Benedetto Ltd has implemented a transformation process centred on processing techniques and traditional recipes, which enhance the taste and richness of flavours, combining technological innovations with minimal environmental impact and strict quality monitoring.
The whole productive cycle, devised and set up through a reinterpretation of the history of the manufacturing processes adopted by Calabrian families, focuses initially on the selection of the raw materials, and specifically on the monitoring of the breeders, who must ensure an appropriate feeding regime for their pigs based exclusively on plant products. Salting stages, sophisticated use of spices, the art of perfect maturing follow rules and centuries old sayings: the processing methods applied to swine-meat combine technological innovation and craftsmanship and award importance to tradition and genuineness. Benedetto cold cuts celebrate quality supported by fragrances and typical flavours of Hellenic Calabria, flavoured with rue, wild fennel, spicy hot chilly pepper, vigorously ground in large mortars, which crowns the flavouring process. The long curing stage, selected to safeguard the health of clients, facilitates and preserves the physical and organoleptic features of cold cuts. The Calabrian Black Pig The Calabrian Black Pig is an of the animal but also combine with autochthonous breed which still genetic and environmental factors so preserves its original high quality as to achieve the highly nourishing features linked to the natural habitat and tender meat of the Calabrian in the Southern Apennines. Black Pig. The Calabrian Black Pig Its robust build, with large and is indeed recommended to enhance strong shoulders, and its excellent and implement the everyday diet, capacity to adapt in the wild make of given that the presence of Omega 3 the Calabrian Black Pig an excellent protects our organism and improves descendent of similar better known concentration, mood and the level of breeds, namely the “Cinta Senese Pig” triglycerides in the blood stream. and the “Iberian Pig”. The meat of the Calabrian Black Pig The animals are reared in the wild can be used both raw or transformed on the upper hills where they can into typical cold cuts, therefore it is a enjoy a rich and perfectly balanced product whose qualities are extremely diet of acorns, chestnuts, cereals and significant and recognizable, with seasonal vegetables. features which are very similar to The traditional breeding techniques those of the “Cinta Senese Pig” and of favour not only the healthiness and the “Iberian Pig”. The latter provide moderate and sustainable growth a meat ideal for high level culinary
specialities, namely the Patanegra
Ham which ranks first in its category. “Calabrian Black Pig” meat is “ recommended for the enrichment and replenishment“ of the daily diet”. Quality our moto
Guarantee cold cuts with superior physical and organoleptic characteristics …. Our Products
‘Nduja ‘Nduja from Reggio Calabria is a salami type spread made with the fatty parts of the black pig. It maintains a creamy texture throughout the curing period and has a natural and intense fragrance given by the mixture of tasty meats, fresh fat and Calabrian chilli peppers. This type of salami, a slightly spicy spread given the presence of chilli peppers, is ideal for topping canapé and flavouring tomato sauces. Ingredients: Pig meat, chilli peppers, salt, sugar (dextrose, sucrose), flavouring, spices. Antioxidants E 301; preservatives E252, E 250.
Seasoning period 25 days Average weight 300 gr. Shelf Life 150 days Packaging Vacuum packed Consignment courier
‘Nduja in a jar
Ingredients: Pig meat, chilli peppers, salt, sugar (dextrose, sucrose), sunflower oil, flavouring, spices. Antioxidants E 301; preservatives E252, E 250.
Net weight 190 gr., 212 ml jars Shelf Life 1 year Packaging Glass jar Consignment courier Sausages Homemade sausage is carefully selected pig meat stuffed into natural pork intestines shaped as a horse shoe. When sliced, the meat has an average grain with well distributed veins of fat, so as to delight the taste buds with an harmonious blend of strong flavours balanced by unusual spices, which exalt and preserve the flavour in the mouth. Ingredients: Pig meat, salt, sugar (dextrose, sucrose), flavouring, spices. Antioxidants E 301; preservatives E252, E 250. Seasoning period 25 days Average weight 300 gr. Shelf Life 150 days Packaging Natural or Vacuum packed Consignment courier
Salami Salami is one of the best known and most widespread Italian traditional products. This product, an harmonious blend of meat and fat minced and mixed with Mediterranean spices and flavours, offers a strong and distinctive taste. The external appearance is marked by typical hand tied knots and when cut the meat and fat grains reveal a more coarse and less processed texture. Ingredients: Pig meat, salt, sugar (dextrose, sucrose), flavouring, spices. Antioxidants E 301; preservatives E252, E 250.
Seasoning period 60 days Average weight 350 gr. Shelf Life 150 days Packaging Natural or Vacuum packed Consignment courier
Soppressata Soppressata is one of the best known and most widespread traditional Italian products. It is manufactured according to tradition using well visible pieces of meat harmoniously blended with Mediterranean spices and flavours, which guarantees a strong and distinctive taste. The external appearance is marked by the type of intestines used, by typical hand tied knots and when sliced the meat and fat grains reveal a more coarse and less processed texture. Ingredients: Pig meat, salt, sugar (dextrose, sucrose), flavouring, spices. Antioxidants E 301; preservatives E252, E 250.
Seasoning period 60 days Average weight 350 gr. Shelf Life 150 days Packaging Vacuum packed Consignment courier Bacon
Bacon is one of Benedetto key products. The delicate and sweet taste, together with the delightful aroma, make it precious and unique. The external appearance reflects once again the traditional Calabrian craftsmanship through handmade knots and roll up techniques which offer during slicing a balanced alternation between the bright red of the meat and the spicy white of the fat.
Ingredients: Pig meat, salt, sugar (dextrose, sucrose), flavouring, spices. Antioxidants E 301; preservatives E252, E 250.
Seasoning period 90 days Average weight 1 Kg. / 1.8 Kg. Shelf Life 150 days Packaging Vacuum packed Consignment courier
Lonzino Lonzino is a delicious cold cut, unique because it originates from an extremely lean cut of meat, wrapped up in a thin coat of fat. This cold cut is simply the boned sirloin of heavy and adult black pigs, flavoured with Mediterranean spices. In our culinary tradition Lonzino is often served thinly cut, carpaccio style, seasoned with parmesan and extra virgin olive oil.
Ingredients: Pig meat, salt, sugar (dextrose, sucrose), flavouring, spices. Antioxidants E 301; preservatives E252, E 250.
Seasoning period 120 days Average weight 1 Kg. / 1.8 Kg. Shelf Life 150 days Packaging Vacuum packed Consignment courier
Capicollo Capicollo has a cylindrical and elongated form tied up with a cord like a net, when sliced it appears naturally pink with an fatty texture and it offers a variety of strong and persistent scents. The taste is delicate, while the fat is thick and spicy. Curing of the meat with typical herbs ensures an ancient bouquet, made all the more traditional by being hand tied and cased with sticks and canes.
Ingredients: Pig meat, salt, sugar (dextrose, sucrose), flavouring, spices. Antioxidants E 301; preservatives E252, E 250.
Seasoning period 120 days Average weight 1,5 Kg. Shelf Life 150 days Packaging Vacuum packed Consignment Courier Speck - Salted Bacon Calabrian salted bacon derives from the reinterpretation of an ancient Hellenistic recipe, enriched with traditional flavours of our land, in particular with bergamot citrus fruit, rosemary and bay. The slow and prolonged curing exalts the taste of the pig hind quarters. The animals are reared according to tradition so as to ensure the sweetness and aroma of their meat. The encounter of modern and ancient traditions releases a bouquet of aromas and sensations in our mouths which takes us back in time to the Hellenistic period.
Ingredients: Pig meat, salt, sugar (dextrose, sucrose), flavouring, spices.
Seasoning period 8 months Average weight 2 Kg Shelf Life 150 days Packaging Vacuum packed Consignment Courier
Ham Ham is undoubtedly the cold cut which enhances mostly the organoleptic characteristics of pig meat. Boned pig thigh, flavoured with typical traditional Italian aromas through an entirely natural technique, is cured with a long and slow procedure before being covered in its own fat. Ham has a typical form and when sliced it reveals its dark red colour with its homogeneous and tasty veins of fat.
Ingredients: Pig meat, salt, sugar (dextrose, sucrose), flavouring, spices.
Seasoning period 12 months Average weight Traditional 10 kg; Black 7 kg Shelf Life 150 days Packaging Vacuum packed Consignment courier
Quality our moto
Capacity to combine technological innovation and craftsmanship. Benedetto Ltd has set up its own and coolness throughout the year, is processing plant in the industrial intended for the drying and seasoning district of Campo Calabro in the processes. The first floor, basically province of Reggio Calabria. The devoted to the initial selection and facilities, located on the hillside, with processing of the meat, houses an area a magnificent view over the Straits for the selling of the final products, the of Messina, are on three levels. The “cold cuts store”. The last floor is home basement level, purposely built below to the administrative and commercial Capacity to combine technological ground level in order to maintain and facilities. During the designing and innovation and craftsmanship. guarantee a constant level of humidity building phase great care was given to identifying all that was necessary to chambers, where the term turbo does boost the flavour and the taste of the not refer to the speed of processing Calabrian Black Pig meat, focusing but to the power, guarantee an accurate the attention predominately on the correspondence between the requested cooling and processing phases. Namely cycle and the cycle actually carried all the technologies chosen have been out. Furthermore all chambers are calibrated to process a type of fat which remote controlled so as to correct the liquidises at 3 degrees lower than the cycle and/or the phase at any time. white type and requires extreme care The product is traced as a lot from during processing, drying and curing. arrival to delivery to the courier Chambers with controlled humidity through a series of weighings carried and temperature and turbo drying out throughout the productive and seasoning phase. circuit integrated by a supplementary Energy saving has also played an condensing coil fitted together with the important role in the designing of evaporating coil within the premises. the plant. In the light of innovative The heat recovery system satisfies all technologies the choice fell on the necessary thermal requirements a “heat recovery system”, which of the cold cut drying equipment envisages a combined use of hot water, therefore no further supply of heat is employed in the seasoning and drying required (electrical heating systems or chambers. The heat recovery system hot water). has a double refrigeration condenser Benedetto Ltd Registered Office: Via De Nava, 1 – 89123 Reggio Calabria Operative Office: Industrial District – 89052 Campo Calabro (RC) creativeartworks.it - RC creativeartworks.it Tel +39 0965 797332 – email: [email protected] – [email protected] - www.salumibenedetto.it VAT: 02527490805