Zivieri • Zola Predosa (BO) • via Dozza, 36 • tel. 051 6771533 wvw.macelleriazivieri.it
MEAT pork, beef
DISTRIBUTION domestic and foreign
DIRECT SALES yes
E-COMMERCE yes
RESTAURANT POINT yes
ACCOMMODATION yes
MONTANARO SALAMI FROM MORA ROMAGNOLA
ARTISAN MORTADELLA
COMPANY. In 1987 a very young Massimo Zivieri decided, together with his father Graziano and brother Fabrizio, to take over a small butcher's shop in the heart of Monzuno, a town in the Bolognese Apennines, thus starting the story of Macelleria Salumeria Zivieri . A pioneer of the concept of traceability of meat, he joined the La Granda Consortium in 2001 and in 2005 he started a semi-wild breeding of Cinta Senese and Mora Romagna pigs on the small massif of Monte Venere. His untimely death in 2009 did not stop the company project: today Zivieri manages two restaurants, a larger factory in Zola Predosa and a slaughterhouse in Valsamoggia. In 2021, the dream of Fattoria Zivieri, in Sasso Marconi, was crowned: an 80-hectare farm with livestock, vegetable garden, sales point, restaurant and reception.
PRODUCTS. The salami, made without preservatives, just a pinch of antioxidants, has a real and frank slice: crumbly structure, intense ruby red hue, peppercorns, fat and lean in balance. The nose is typical, of cellars and seasoned meat, accompanied by light nuances of garlic, pepper and spices. On the palate, the excellent perception of pork is anticipated by a slight citricity and closed by a bitter note. A rustic, honest and overall harmonious product. Reduced in size, mortadella has a fine texture dotted with irregular lardons. The nose is typical, of cooked pork, broth and spices. Similar taste palette to the potato, characterized by a slight acidity and a slightly dry finish, in a sincere and pleasant structure.
