We were in Pescantina, among the Valpolicella hills and the banks of the river Adige where Ernesto Pavoncelli opened his first butcher’s shop at the age of 25. Beneath the porticoes of the shop, he started to prepare exquisite specialities: the fragrance of Ernesto’s soppressatas and salami managed to arouse the curiosity and delight the palates not only in the town itself, but also in the nearby city.
The seasons passed, the customers increased and Ernesto’s sons also grew up; in that craftsman’s workshop, their father taught then all the secrets and the recipes required to create those delicious cured meats.
Technological innovation was only at its initial stages but in that period of change, Ernesto sensed its importance, without however, losing sight of what had, up until then, made him famous: the unmistakable artisanal quality and the authentic taste of his cured meats.
Every processing stage was continuously studied and improved, paying painstaking attention and respect to the traditions and values that the Pavoncelli family has preserved over the years to establish, in 1995, its current factory.
We have been improving the taste of tradition for over one hundred years.
1925 • means of transport
1995 • the new cured meat factory
Today • artisanal processing
“Our history originates and continues as a family tradition, with the typical flavours of our homelands based on the best Italian charcuterie tradition.”
The use of technology blends perfectly with the strong bond that the Pavoncelli family has with the local territory and tradition.
Some of the processes are still carried out as they were in the past, because the details are what make the difference: our specialised charcutiers bind the best Pavoncelli cured meats by hand, according to ancient techniques.
All the necessary time is devoted to our roast and steamed meats to obtain their mild, slow cooking: only in this way, the flavourings and the brine (another of our family secrets) can enhance the taste of the best meat that we accurately select and control throughout all processing stages.
Last, but not least, we devote extra-special treatment to our renowned cooked hams: we massage them carefully to make them tender and delicious.
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