Prosciutto from Pazin courageously comes to Parma, the Italian capital of prosciutto production.
Pisinium, a Pazin-based meat processing company, has a prosciutto making facility which is one of six producers of the Istrian prosciutto with the protected designation of origin. The company will export to Italy one thousand pieces of this protected Istrian prosciutto during 2016. At the recently held Cibus, a prosciutto and other food products fair in Parma, buyers from the other European countries have also shown great interest to import the Istrian prosciutto, reports Glas Istre on May 25, 2016.
The owner and director of Pisinium Josip Hreljak and sales and exports manager Žarko Vodopija said that their company has established contacts with the Italian Prosciutttificio DOK Dall’Ava at the last year’s Anuga, a food fair in Cologne, Germany. The Italian company produces the protected and globally marketed San Daniele prosciutto, but it also distributes other European prosciuttos with the protected designation of origin. After tasting Pisinium’s product, the Italian company’s owner Carlo Dall’Ava had expressed his wish to incorporate it into their offer of European specialties.
At the Cologne fair it was agreed that this year Pisinium will put on the market a thousand pieces of its prosciutto with the protected designation of origin, and also some other products like dry Istrian sausages, Istrian sausages with truffles, prosciutto and truffle pates, etc. The big plus was that Pisinium products from the line of traditional Istrian products do not contain nitrites or other “E-labeled” additives.
The joint participation at the Cibus fair in Parma was also a part of the two companies’ cooperation. “It turned out that many people have heard about the Istrian prosciutto, but they have seen it for the first time at the fair and they have tasted it with great curiosity. They were surprised that we make it without skin or soft tissue. It is interesting that the people in Parma said that the taste of our prosciutto reminded them of the domestic product from their area or rather from their childhood”, Hreljak and Vodopija said, adding that the visitors were amazed at the fact that Pisinium was brave enough to show its prosciutto in Parma, the Italian prosciutto-production capital.
