Animal well-being: Fumagalli is a model in Europe
Two stock farms belonging to this company in Lombardy have been chosen by the European Commission to shoot a video explaining to all EU pig farmers a more ethical way for breeding pigs
Posts Tagged 'cold cuts'
Salami and hams: that’s the way how sales work in Italy
In the domain of salami and cold cuts, take away and self-service packaged products are increasingly affecting customer loyalty. And they allow the introduction of new segments
Citterio’s journey through wine and cold cuts
Citterio took the chance of last Vinitaly (in Verona from the 9th to the 12th of April”) to enhance its products better by offering a journey through some of the best Italian
The English appreciate Italian cooked ham
For the consumers in the United Kingdom, the Italian salami, ham and cold cuts have a higher quality than Spanish and German ones, so that one out of two consumers
Philippine market gives the green light to Italian pig meat
The Ministry of Health has officially announced the opening of the Philippine market by forwarding a note to the producers’ organizations, that includes the conditions and the agreements signed with the Asian counterparts
TTIP: either risk or opportunity for Italian salami and cold cuts?
Top sellers in the USA, in the first eight months of 2015, were seasoned raw hams (+ 23.7% by volume and + 26.8% by value)
Potentialities for Salami and Cold Cuts in the USA
Davide Calderone, Director of Assica, says: “We did a very intense work in order to prove to the US authorities in the domain of food safety that these products come from safe areas, according to the principle of regionalization introduced by the EU”
Italian salami and cold cuts are expanding in Brazil
Exports of Italian salami and cold cuts to Brazil in 2014 have more than doubled their volume and nearly tripled their value. It consisted in 735 tonnes, for 6.1 million Euros recorded
Cereals and cold cuts, taste and imagination in cooking
Which are the possible combinations of Italian cereals and cold cuts, and which practical devices and tips can be suggested to enjoy together these two so different foods? Speck cut
