Carni: an artisan business as old as Italy.

The story of Quadro Carni e Salumi is long, dating back to the time of the unification of Italy. The company, founded in Ferrere in 1860, started as a small shop and has become one of the most renowned producers of Piedmontese meat cuts and award-winning dry cured meats, rightly earning a place in the team of Gastronomic Excellence of the Astigiano Territory. But let’s go in order. Where did the project start? When did it begin and how? What products does the company offer? Let’s find out right away!

Quadro Carni e Salumi, the values and advances of a century-old company

Quadro Carni e Salumi has a long history woven with great successes. Established in 1860, it was initially a small shop where bread was baked and cured meats were produced, using recipes that still today are the company’s secret for achieving high-quality cured meats, clearly adapting the recipes to modern tastes. Between the 1970s and 1990s, the company focused solely on slaughtering, resuming the production of excellence salamis only in the last 15 years, serving the best butcheries and delis in Piedmont and Liguria.

As Pierangelo Quadro, also known as “Nonno Peo,” recounts, the company boasts a strong tradition and a long history that have allowed many young people from Ferrere to train and become true artisans of meat processing, which the company is particularly proud of.
Therefore, Quadro Carni e Salumi knows well how to work with meat, passing down traditional recipes and techniques for five generations: all this guarantees the best quality thanks to the excellence of the meats and the professionalism of the Quadro family and the operators. But now we can only discover the exquisite goodness of their products, which we assure you are truly legendary!

Quadro Carni, what distinguishes these award-winning meats

Quadro Carni e Salumi can truly boast outstanding products. The Astigian company operates in a modern facility designed according to the most advanced technologies in accordance with current European regulations. The cured meats and sausages offered contain no additives such as glutamate, gluten, or allergens, thus presenting meats that boast the highest quality and technological standards.

New technologies and ancient recipes, handed down from generation to generation and refined according to modern tastes, have allowed Quadro Carni e Salumi to earn awards and recognitions, including first prize for the best cured salami of Monferrato Astigiano, and to several times reach the finals of the Italian championship for the best natural cured salami in Italy.
Their pork comes from the best national farms, while the beef is sourced only from Piedmontese farms to ensure superior quality and offer customers only the best. Their products are highly sought after by chefs and the best butcheries, grocery stores, and delis in Piedmont. The name Quadro is recognized among industry insiders as synonymous with quality and seriousness.
Now, let’s take a closer look at the products of Quadro Carni. We warn you: it will make your mouth water!

Quadro Carni, premium meats and cured meats available on Spaghetti&Mandolino

The products of Quadro Carni are numerous and all of the highest quality. As already mentioned, Quadro Carni is not only involved in meat processing and production but also in cured meats. There is truly something for everyone's taste!

The cured meats of Quadro Carni

We have to start with him, the Salame Piemonte IGP from Quadro Carni e Salumi, a high-quality cured meat that also holds the IGP Piemonte certification, a European recognition of the quality of a typical Piedmontese recipe, whose production dates back to the 1700s. This salami is made with the finest pork sourced from Piedmontese farms, adding Langhe Nebbiolo DOC wine and a mixture of selected spices, including black peppercorns, cloves, garlic, and nutmeg. Needless to say, the aroma is unique and inimitable. This sliced salami has a ruby red color and is soft and compact, with a delicate fragrance. Being particularly flavorful, it is ideal for appetizers and traditional cured meat platters, perhaps served as a starter for meat-based dinners.

For a more original alternative, try the Wild Boar Salami, a typical cured meat from Piedmont, where this mammal is very common. This salami, unlike those from Piedmont, is characterized by the strong flavor typical of game, reminiscent of the aromas of the forest and the mountains.
It’s not easy to find a good wild boar salami, as it is often too dry. This salami is a great example of what a well-made wild boar salami should be. It is indeed made with carefully selected and trimmed wild boar meats and a portion of pork following the dictates of Piedmontese tradition. This way, it manages to make the product sweeter and the texture softer, mitigating the robustness of the wild boar meat, making this salami perfect for appetizers and traditional cured meat platters. To appreciate it fully, it’s best served at room temperature. Being resilient and persistent in the mouth, wild boar salami is perfect paired with red wines or savored with aged sheep or goat cheeses.

Another interesting option is the Truffle Salami, a quality cured meat that conveys all the aromas and flavors of Piedmont's territory. It has no rivals for those who love strong and rich flavors, as well as bold smells: sweet and pungent, penetrating and fragrant, it glorifies both the meat and the truffle, whose aroma is enveloping and intoxicating. This is an excellent cured meat for appetizers or to be served on traditional cured meat platters, especially when accompanied by a tasting of vintage red wines, because one bite invites a sip and vice versa. Another interesting pairing is with the classic fried egg. Thinly slice the salami and cook your egg in a pan, then plate and enjoy with some bread. A delight!

Now let's move on to another type of cured meat, the capocollo. The Aged Coppa from Asti from Quadro Carni e Salumi is a quality cured meat with a delicate and inviting aroma, obtained from the muscular slices of the pig's neck, which is seasoned, salted, and aged for at least 90 days. This coppa has a deep red color, interspersed with white and pink veins. Fragrant and sweet, this coppa should be enjoyed in thin slices. With a savory and slightly salty flavor, it pairs perfectly with medium to long-aged cheeses and a good glass of Barbera red wine. Be cautious about storage: the coppa should be stored in the refrigerator after removing the skin and wrapping it in a cloth. Before serving, take it out of the fridge at least an hour before cutting.

Last but not least is the Angus Bresaola, a light and high-quality cured meat made from very fine meat sought after for its goodness. Angus is native to Scotland and is one of the most raised breeds in the world. Its meat is famous for being rich in marbling fat and very high in protein, which makes it tender and so sweet that it almost melts in the mouth. Perfect for appetizers and traditional cured meat platters, it is a gourmet product for its rarity and quality. Ideal with Pinot Grigio, Lugana, Arneis, or even Prosecco Valdobbiadene.

The meats of Quadro Carni

Now let's move on to the fresh meats, another sector of excellence of Quadro Carni e Salumi.

The Boneless Fresh Coppa, or capocollo, is a renowned cut and highly sought after by chefs and the best butcheries in Piedmont. The meat comes from Gran Suino Padano pigs born and raised in Italy, weighing 144-176kg, from farms certified by the Consorzio del prosciutto di Parma and the Consorzio del prosciutto di San Daniele. This particular breed has meat rich in noble proteins and low in fat and cholesterol. Ideal as a roast or sliced and cooked in a pan, it will make your lunches and dinners truly delicious.

Another alternative is the Boneless Fresh Carré, a well-known cut also called arista, the upper part of the pig's ribs, which when sliced takes the name of braciola.
The meat comes from Gran Suino Padano pigs. The Boneless Fresh Carré Chops are slices of meat surrounded by bone that can be grilled or pan-fried like steaks. In short, they are the true stars of your summer barbecues!
The Fresh Carré is also available in another cut, called loin or lonza, and is the upper part of the pig's ribs. It is the leanest part of the pig, excellent for slicing for grilling or pan-frying. This meat is perfect for oven cooking, cooked with milk, or sliced, breaded, and fried.

Don’t miss the fresh pork tenderloin, which can be cooked in many ways, both in the oven and in a pan. Be careful not to overcook it, otherwise the meat may dry out! The browning can be enhanced with other ingredients such as onions, zucchini, eggplants, or some diced tomatoes, which will constitute the seasoning for the meat and can be used to create a delicious accompanying sauce. During cooking, don’t forget to tie it with string. This step allows you to do two things: firstly, to keep the meat in a roll shape, easier to slice, and then to add spices or other ingredients, like the classic rosemary sprig or some slices of bacon, placing them between the meat and the string. Try with a filling made of almonds, walnuts, and pistachios, perhaps adding a few raisins. A delight!

Amidst all this meat extravaganza, could we perhaps forget the sausage? The queen of barbecues and tasty and quick dinners, the Piedmontese Sausage is absolutely delicious and highly sought after by the best butcheries in Piedmont and beyond.
The Piedmontese sausage is made from lean pork meat minced together with a part of fat (bacon) using a medium-small grain and then seasoned with salt and spices. It is then wrapped in a natural sheep casing. Ideal for an outdoor barbecue, but also as an ingredient for appetizers and sauces.

And for the kids and lovers of American burgers, here’s the perfect meat to put in homemade buns: the pure pork hamburger from Quadro Carni e Salumi! The hamburger needs no grand introduction: it’s perfect eaten on its own, simply cooked with a drizzle of extra virgin olive oil and a bit of salt, just to fully enjoy the flavor of the meat. Inside a nice bun, it’s a delight with a bit of olive or zucchini cream and some onion. When paired with a good characterful beer, it will make your meal truly exceptional.

And if you don’t like pork, you can always opt for a delicious pure beef hamburger, made exclusively with beef from Fassone breed cattle, also known as Piedmontese Cattle, born and raised in Piedmont.

Also available in beef is the raw adult beef sausage, a food that can be cooked in numerous recipes. Traditionally, the sausage is eaten with crusty bread and little seasoning, a maximum of two lettuce leaves and a sauce. However, if you’d like to lean towards a finer and more elaborate recipe, you can reinterpret this food. It will be absolutely delicious!

The bone-in rib steak is truly a prized cut, forever competing with the famous Florentine steak and here offered by Quadro Carni e Salumi.
The rib steak is the ultimate cut for barbecues and grilling, ideal for cooking over an open flame. It comes packaged whole with the bone because it serves to enhance flavor and accumulate heat, maintaining the meat's temperature stable. Best accompanied by a well-structured red wine.

Let’s move on to the Fassone Adult Beef Tartare. Lean, tender, tasty, it practically melts in your mouth. Fassone beef has the right amount of intramuscular fat that makes the tartare lean but also particularly tasty and with an extremely low cholesterol content. It’s best eaten plain, with a little extra virgin olive oil and a bit of salt.

The adult beef sirloin is a tender and flavorful cut of meat, suitable for dishes that require quick cooking and few preparations. Perfect on a hot griddle or grill, in the kitchen it is often used for preparing grilled beef, with a pink heart and a golden crust outside, served in slices and accompanied by vegetable side dishes, or for roast beef, golden on the outside and pink on the inside.

Don’t forget the adult beef fillet, a cut suitable for many preparations and used in a wide range of recipes from different regions of Italy. Ideal for all palates as it is tasty, lean, and very, very tender. In short, a true all-rounder!

Quadro Carni: their gourmet products on Spaghetti&Mandolino

If you love meat in all its nuances, then you absolutely cannot miss the products from Quadro Carni, available on our portal. Clearly, it is a fresh product that needs to arrive at its destination very quickly, and we at Spaghetti&Mandolino know this well! But don’t worry, we’ve thought of everything. To guarantee the freshness and high quality of the product, shipping will be directly from the headquarters of the Astigian company. The shipping cost will always be €9: we therefore recommend stocking up on various items from this extraordinary producer, because we assure you that given the taste of the meat, it is truly worth it. So, what would you like to taste?

S&M