From the arrival of the animals to the shipment of the finished product: each phase of our modern and well-structured production line stands out for constant attention to safety, traceability, human and natural resources.
The breeding farms belong to the protected production circuit of the Consorzio del Prosciutto di Parma and the Consorzio del Prosciutto di San Daniele (Emilia Romagna, Veneto, Lombardy, Piedmont). Compliance with the procedural guideline establishing precise rules in terms of animal welfare, nutrition and traceability is guaranteed by an independent inspection.
To protect animal welfare, the Annoni Group has invested in the construction of latest generation stables equipped with:
- Flat drain systems
- Adjustable iron stalls
- Natural ventilation
- Atomized water
The Group has also implemented innovative feeding systems to prevent animals from having low blood sugar.
- All cutting and sectioning operations are performed by qualified personnel using cutting-edge technology and in compliance with the American Regulation 9, 94.13 (which provides for more checks and inspections by the competent authorities).
- The quantity of products – fresh and frozen cuts – varies promptly and flexibly according to market demands, meeting the needs of a vast international clientele.
- Each phase requires a skillful integration of specific skills and professionalism, in strict compliance with health and hygiene regulations and with the set of operations required for ensuring full product traceability.
Analytical tests and sanitary checks are performed scrupulously by authorized personnel at multiple levels of the production line: the Annoni Group boasts the largest presence of veterinary inspectors during the production phase.
The Annoni Group performs:
- 5000 documented internal checks every year
- 1700 analytical tests every year (carried out by approved external laboratories)
Analytical tests and sanitary checks are performed scrupulously by authorized personnel at multiple levels of the production line.
The purpose of these checks is to protect, against any form of contamination or harmful alteration:
- Consumers
- Workers
- The environment
Heavy pork legs.
Main processes: Italian hams (protected production)
Additional processes: Culatello, Fiocchetto, culatte and Italian hams.
Global aspect: healthy, without wounds or bruises.
- Pork legs – no foot
- Pork legs – with foot
- Pork shank
- Culatello
- Fiocchetto
Lean cut resulting from the processing of the loin muscle.
Main processes:
- Bologna: no rib and no culatello
- Modena: with rib and with culatello
- Padova: with rib and without culatello
- Milano: without rib and with culatello
Additional processes: ribs, Culatello, loins and fillets.
- Bologna
- Milano
- Padova
- Modena
- Ribs
- Loins
- Fillets
- Bone-in or boneless Culatello
Obtained by warm-cutting of the pig half-carcase.
Main processes: bone-in and boneless neck.
- Bone-in neck
- Boneless neck
Obtained by warm-cutting of the pig half-carcase. Boneless and rindless pork shoulder, defatted. Scapular cartilage removed. Trimmed shoulders with distal part of knuckle removed. Trimmed shoulders with distal part of knuckle removed.
Main processes: boneless shoulder, bone-in shoulder, rindless shoulder, C1/C3 shoulders.
Additional processes: small muscles, ossibuchi and cuttings.
- Bone-in shoulder
- Boneless shoulder
- C1 boneless shoulder
- C3 boneless shoulder
- Nerves
Obtained by the processing of the main cuts, such as: trimmed ham, shoulder, neck and loin.
Main processes: minced ham, mince, minced Occhialino, minced Panera, stew, secondary cuts of neck.
Additional processes: minced jowl, red minced jowl, minced Culatello, minced shoulder etc.
- Briciola
- Minced jowl
- Red minced jowl
- Minced Fiocco
- Diaphragm
- Minced jowl
- Trimmings 80/20
- Minced ham
- Mince
- Stew
- Minced Occhialino
- Minced Panera
- Secondary cuts of neck
Resulting from the processing of the fattest parts of the pig.
Main processes: bacon fat, Lardello, jowl, Pancetta, fat, rind, lard, flour and Ciccioli.
- Pancettone
- Pancetta
- Pork back fat
- Bacon fat 3+
- Jowl
- Lardello
- Lard
- Ham fat
- Ciccioli
- Rind
- Fore feet
- Rind feet
- Tails
- Neck bone
- Breastbone
- Riblets with fat
- Fatless riblets
- Tripe
- Diaphragm
- Tongue
- Liver
- Head
- Heart
The pig slaughtering and meat processing plant is located in Madonna dei Prati (Busseto), in the province of Parma.
Built in 1976, the plant covers an area of 30.000 m2 and islocated in a territorial conservation, recovery and valorization area protected by supervisory and control systems. The plant boasts an average of 15,000 slaughterings per week.
The efficiency of the procurement, production and distribution process enables the Annoni Group to supply wholesalers and large-scale retail chains, both national and international, with fresh and frozen pork cuts.
Heavy pork legs.
Main processes: Italian hams (protected production)
Additional processes: Culatello, Fiocchetto, culatte and Italian hams.
Global aspect: healthy, without wounds or bruises.
- Pork legs – no foot
- Pork legs – with foot
- Pork shank
- Culatello
- Fiocchetto
Lean cut resulting from the processing of the loin muscle.
Main processes:
- Bologna: no rib and no culatello
- Modena: with rib and with culatello
- Padova: with rib and without culatello
- Milano: without rib and with culatello
Additional processes: ribs, Culatello, loins and fillets.
- Bologna
- Milano
- Padova
- Modena
- Ribs
- Loins
- Fillets
- Bone-in or boneless Culatello
Obtained by warm-cutting of the pig half-carcase.
Main processes: bone-in and boneless neck.
- Bone-in neck
- Boneless neck
Obtained by warm-cutting of the pig half-carcase. Boneless and rindless pork shoulder, defatted. Scapular cartilage removed. Trimmed shoulders with distal part of knuckle removed. Trimmed shoulders with distal part of knuckle removed.
Main processes: boneless shoulder, bone-in shoulder, rindless shoulder, C1/C3 shoulders.
Additional processes: small muscles, ossibuchi and cuttings.
- Bone-in shoulder
- Boneless shoulder
- C1 boneless shoulder
- C3 boneless shoulder
- Nerves
Obtained by the processing of the main cuts, such as: trimmed ham, shoulder, neck and loin.
Main processes: minced ham, mince, minced Occhialino, minced Panera, stew, secondary cuts of neck.
Additional processes: minced jowl, red minced jowl, minced Culatello, minced shoulder etc.
- Briciola
- Minced jowl
- Red minced jowl
- Minced Fiocco
- Diaphragm
- Minced jowl
- Trimmings 80/20
- Minced ham
- Mince
- Stew
- Minced Occhialino
- Minced Panera
- Secondary cuts of neck
Resulting from the processing of the fattest parts of the pig.
Main processes: bacon fat, Lardello, jowl, Pancetta, fat, rind, lard, flour and Ciccioli.
- Pancettone
- Pancetta
- Pork back fat
- Bacon fat 3+
- Jowl
- Lardello
- Lard
- Ham fat
- Ciccioli
- Rind
- Fore feet
- Rind feet
- Tails
- Neck bone
- Breastbone
- Riblets with fat
- Fatless riblets
- Tripe
- Diaphragm
- Tongue
- Liver
- Head
- Heart
