Salumificio BBS is a company in the Reggio lowlands, which has always been managed by the Bartoli family. Together with 10 employees they have since 1973 slaughtered and processed Italian pork meat from small farms, a far cry from industrial standards. Raw material selection and slaughtering take place every Friday when only 60 Italian pigs enter the company’s premises to be slaughtered and skillfully processed the following Monday.
In 2009, the Bertoli family bought over another historic family-run company in the province, Salumificio Bidinelli founded in 1949. Thus they discovered the typical recipe and the secrets of TRUE MORTADELLA which is still produced today with only fresh meat from pigs born, bred and slaughtered in Italy in order to have full control of the supply chain.
Bidinelli mortadella
This mortadella, still tied by hand, is available in various weights and sizes:
- Classic version
- With the addition of real PDO Pistachio from Bronte,
- With Black Truffle flakes
Mortadella ingredients
The few ingredients of Bidinelli mortadella are absolutely natural:
- the main ingredient is the lean fresh pork meat, especially the shoulder muscles;
- the second fundamental component is the so called ‘trippino‘, or the pig’s stomach: the special taste and texture of Bidinelli mortadella is due to this ingredient;
- the third key ingredient is the so called ‘lardello‘ (the small white cubes that appear in the slice). In spite of the name, however, the “lardello” used is not lard, but is taken from the throat, since it is the most heat-resistant cut);
- for the two special products, Bidinelli use fresh PDO Pistachio from Bronte or fresh truffles and not frozen crumbs.
During cooking, Bidinelli mortadelle have a natural weight loss of over 15% owing to the fact they are mixed without adding any water or chemical ingredients.
The result is incredible: a firm mortadella, which leaves no greasy mouth.
Salame cotto Rosa: the ancestor of mortadella
Another speciality of the company is the tasty Salame Cotto Rosa produced with the lean side of the shoulder, with roughly minced ham meat and with the addition of mortadella. Processing and cooking are similar to mortadella.
The product is available in 1,5 Kg and 5 Kg sizes, both whole and vacuum sealed.
Other products by BBS
Salumificio BBS produces very good light 100% pure pork salami. It is a natural product of the highest quality which naturally tends to crumble and is never gummy.
The softness of “sottilino”, the name given to culatello strolghino salami, is due to the addition of pancetta to the mixture, something that makes it much softer.
Coppa, in natural hand-tied gut, after curing for about 90 days, reveals all its taste with hints of cinnamon and clove.
Pancetta, rolled up without rind is cured over 120 days.
