Artisanal Mortadella of short food chain

Our mortadella’s unique smell is one of its distinguished characteristics that stems from the very slow cooking at high temperature that the meat, once stuffed, undergoes.

Our mortadella is produced with the meat of the pigs from the Zivieri’s farms – mostly of Mora romagnola (a local breed) – with only the adding of sea salt of Cervia, ground black pepper and Voghiera garlic.

They are stuffed inside a natural bladder and the sizes vary from 500 gr to 14 kg.

Wild Boar Mortadella 

 

 

Our wild boar mortadella is produced with the meat of the animals that live free on the Tuscan-Emilian Apennines*.

The natural food that these animals eat during their lives, gives to this salumi its peculiar taste. During its processing, only the following ingredients are added to the wild boar meat: the fatty parts of Zivieri pigs, ground black pepper, Cervia sea salt and Voghiera garlic.

These mortadelle are available in three different sizes: 1,2 kg, 2,5 kg and 6 kg.

*All the animals used for the production of our game salumi come from a project of short food chain of game hunt in selection/control that the Macelleria Zivieri has developed, unique case in Italy, in collaboration with the Local Health Authority of Bologna.

Salame rosa

In spite of its external aspect, the salame rosa (as the name itself suggests in Italian) is a cooked salame; it is obtained from the refined cuts of the pigs’ meat from the Zivieri farms and the fatty parts that make it up are all actually cut with a knife. Because of its processing, it is considered the “artisanal salumi par excellence”.

This salume, as all our others, is stuffed inside a natural bladder and it is available in three different sizes: 1,2 kg, 2,5 kg and 6 kg.

Pork Salame and other salami 

 

Produced with the meat of the pigs from the Zivieri farms, our salame montanaro is obtained by processing together the pulp of the animals – loins included – with their fatty cuts. Once it is stuffed into the large intestine, the Zivieri’s salame montanaro undergoes a minimum aging process of 3 months.

We also produce game salumi (deer, fallow deer, wild boar and roe deer), obtained from the meat of animals born and bred in the open of the Tuscan-Emilian Apennines*.

Both the pork and game salami can be bought in the sizes of 800 gr and of 120 gr.

*All the animals used for the production of our game salumi come from a project of short food chain of game hunt in selection/control that the Macelleria Zivieri has developed, unique case in Italy, in collaboration with the Local Health Authority of Bologna.

Dry Cured Ham and Cooked Ham

It is obtained from the selected thighs of Mora Romagnola local breed pig, our dry cured ham is salted and subsequently aged on the hills for at least 30 months. The flavour, typical of Zivieri’s dry cured ham, is not only given by the local breed of the pig from which it is obtained – Mora Romagnola – but also by the natural diet with which the animals are fed off, such as corns, chestnuts, tubers, cereals and other food found naturally in the woods during the different stages of their growth.

 

Our cooked ham is obtained from the pigs of the Zivieri farms and in particular from the boned and handcrafted leg, our ham is cooked and smoked in an artisanal way in the oven by using beechwood, without the addition of any preservatives or polyphosphates, for about 13 to 15 hours.

 

Other salumi

Whipped Lard (La Spuma di Lardo)

Our whipped lard is produced with the lard of the pigs of the livestock Zivieri. Once ground, the lard is flavoured with the adding of salt, black pepper, garlic and rosemary. It is perfect to spread on warm baked products or to be used in the kitchen to season dishes.

Cured Lard (Il Lardo stagionato)

The cured lard of Fattoria, is produced with the lard of the pigs of the livestock Zivieri with salt, pepper and laurel; it is left to cure for about 6 months. 

Soft Cured Salame (La Salsiccia Passita)

It is produced with the meat of the pigs of the livestock Zivieri with the adding of salt and pepper during its processing. It is then cured for about 25 days.

Cured Pork Cheek (Il Guanciale Stagionato)

It is obtained from the cheeks of the pigs of the livestock Zivieri it is cured for at least 6 months.

Air cured pork Chine (La Coppa Estiva)

It is produced with the coppa of the pigs of the livestock Zivieri it is cured for at least 6 months.

Fattoria Zivieri

Via G.Dozza 32 - 40069 ZOLA PREDOSA (BOLOGNA)
P. IVA/Cod. Fisc. 03720361207