The secret? Waiting for the right moment.
Waiting is the cornerstone of the Boschi Fratelli master curers’ ‘know-how’.
Objectives of the project
Ensure healthy lives and promote well-being for all at all ages
We defend the well-being and health of everyone, at all ages, especially children and adolescents. Our goal is to ensure that as many people as possible have a decent standard of living, putting people's health first. We are starting with the quality of the food we bring to your table and by promoting a healthy and sustainable lifestyle that incorporates a balanced diet.
We defend the well-being and health of everyone, at all ages, especially children and adolescents. Our goal is to ensure that as many people as possible have a decent standard of living, putting people's health first. We are starting with the quality of the food we bring to your table and by promoting a healthy and sustainable lifestyle that incorporates a balanced diet.
The 'know-how' of the Boschi Fratelli master curers
Not just Salami Felino. Today, the Boschi Fratelli brand specializes in cured-meat products. Synonymous with long maturation periods that allow flavours, aromas and colours to develop and the tying of the products during preparation. The final result? Softer and more soluble with a mild, delicate taste. Characteristics that require the careful selection of suppliers and quality cuts of meat, chilled for a minimum of 48 hours before processing.
The presence of a light grey/white mould on the surface is another fundamental factor that indicates proper maturation, because these beneficial moulds promote the process and help the flavours develop. They also act as a “barrier”, ensuring the right balance of moisture exchange between outside and inside for the product to mature properly (natural ageing process with water loss), maintaining its typical pleasant consistency.
Our Felino factory in the Province of Parma produces salami, dry-cured coppa, culatello and pancetta, responding to the demands of modern consumers, increasingly attentive to the quality of the deli-meat products they put on the table.
Production and maturation
Ever heard of starters? A starter is a mixture of lactic bacteria and staphylococci that many producers use to start the fermentation process by abruptly raising the pH of the meat. Starters are mainly used to reduce maturation time, obtain uniform colouring and manage the maturation process. Thanks to the use of high-quality raw materials, Boschi Fratelli Salami Felino does not require starters.A decision that allows us as far as possible to respect the natural process, which requires regular checks throughout all phases: the fermentation process is taken care of by native flora in the meat, which are determined by the simple addition of salt and spices. We have 23 staff members dedicated to making this possible, some of whom have specialised for over 25 years in the various processes: filling casings, tying and maturation.
