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Founded in 1951, Pedrazzoli is a very respected, small family-run company of Mantuan origins. Over fifty years later, Pedrazzoli are still renowned for their range of cured meats and traditional sausages.

Although a lot of salami looks the same, just because it is from Italy does not mean it is the same. In New Zealand there is a lot of 'industrial' salami imported - which is cheaper - and many people are inclined to make their choice based on price, not really understanding the huge difference in quality.

The recipe for the superior flavour and quality of Pedrazzoli salami is simple: top quality own-bred porkmeat, good salt, herbs, and natural ageing.

Pedrazzoli are unusual as they only use GSP (Gran Suino Padano) - which means their pigs are only Italian. The cost is 30% more than pigs of other origins, plus unusually, they actually ‘grow their own’.

Pigs are not sow-stalled, they are bred according to traditional Italian conventions, with great attention paid to animal welfare and feeding.

Pigs are fattened slowly, happily and naturally to a heavy weight. Pedrazzoli make their own wholegrain pig feed – specially designed to build firm flesh, and a quality of meat particularly suitable for Italian sausage and meat products.

Their products contain limited amounts of salt and preservatives. Only natural casings are used, and most of the production stages are manual, with all of the salami being hand-bound. All Pedrazzoli meat is gluten-free too.

Such a natural approach requires a lot of monitoring of stability and time - the approach of industrial Italian smallgoods companies is much cheaper to achieve - but the flavour and quality is also quite different - compare and taste for yourself!

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