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Many people who taste our cured meats wonder why they are so exceptional. Even visitors from Parma recognize the distinctiveness—or rather, the uniqueness—of this product. The cured meats I sell in my pizzeria are indeed produced in Parma, but using the meat of animals raised on an anthroposophical farm, a Waldohofschule located in Brandenburg, in the hamlet of Rädel near Lehnin. This is truly a one-of-a-kind operation. The pigs belong to an old black breed from Brandenburg known as Sattelschwein, which is very similar to the Cinta Senese. This type of pig was widely bred across Europe until the 1950s. In England, it is known as the Saddleback, and in Spain as the Cerdo Celta, with other variations found throughout Germany. This fortunate breed was developed through crossbreeding existing races that had been widespread across Europe for centuries.

On the farm where I source the meat for my cured meats, the Sattelschwein are few and live freely near a lake in an idyllic setting, under the shade of ancient oak trees. The environment in which they are raised and the people caring for them are truly unique. Their feeding and breeding cycles strictly follow biodynamic principles, resulting in meat of the highest and most distinctive quality, forming the exceptional base of our cured meats. The fats these animals produce are extraordinary, setting them apart from any conventionally raised product that lacks the benefits of being reared outdoors in such a biodiversity-rich environment.

The meat of these magnificent pigs is then transported to Parma, to the mountainous area of Neviano degli Arduini, where a master salumiere transforms it into certified organic cured meats with unmatched characteristics. I personally oversee the final stages of aging and refinement. This process takes place in two stages: the first in Italy and the second in Berlin, where I restore softness to the cured meats—dried by long aging periods—and prepare them for slicing. During this process, I extend the maturation time to enhance their flavors and aromas, using white wine wraps to bring back their tenderness.

All these steps result in a unique product, which in turn makes a pizza unique, offering an unforgettable experience in a special place like Parma in Kreuzberg.



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Here’s the translation:

Many people who taste our cured meats wonder why they are so exceptional. Even visitors from Parma recognize the distinctiveness—or rather, the uniqueness—of this product. The cured meats I sell in my pizzeria are indeed produced in Parma, but using the meat of animals raised on an anthroposophical farm, a Waldohofschule located in Brandenburg, in the hamlet of Rädel near Lehnin. This is truly a one-of-a-kind operation. The pigs belong to an old black breed from Brandenburg known as Sattelschwein, which is very similar to the Cinta Senese. This type of pig was widely bred across Europe until the 1950s. In England, it is known as the Saddleback, and in Spain as the Cerdo Celta, with other variations found throughout Germany. This fortunate breed was developed through crossbreeding existing races that had been widespread across Europe for centuries.

On the farm where I source the meat for my cured meats, the Sattelschwein are few and live freely near a lake in an idyllic setting, under the shade of ancient oak trees. The environment in which they are raised and the people caring for them are truly unique. Their feeding and breeding cycles strictly follow biodynamic principles, resulting in meat of the highest and most distinctive quality, forming the exceptional base of our cured meats. The fats these animals produce are extraordinary, setting them apart from any conventionally raised product that lacks the benefits of being reared outdoors in such a biodiversity-rich environment.

The meat of these magnificent pigs is then transported to Parma, to the mountainous area of Neviano degli Arduini, where a master salumiere transforms it into certified organic cured meats with unmatched characteristics. I personally oversee the final stages of aging and refinement. This process takes place in two stages: the first in Italy and the second in Berlin, where I restore softness to the cured meats—dried by long aging periods—and prepare them for slicing. During this process, I extend the maturation time to enhance their flavors and aromas, using white wine wraps to bring back their tenderness.

All these steps result in a unique product, which in turn makes a pizza unique, offering an unforgettable experience in a special place like Parma in Kreuzberg.

Let me know if you’d like further adjustments!

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