OFFICIAL COMMUNICATION OF PARMA "PESTO DI CAVALLO" PRODUCTION

The "Cavallo pesto" is a typically Parmesan production recipe, officially recognized as a typical dish of Emilia Romagna.
This is why it is essential to know and respect the Parmesan culinary tradition behind this type of horse meat.

The Association for the Protection of the "Pesto di cavallo" of Parma and Confesercenti have approved a production disciplinary press release for the "cavallo pesto".

Below we resume the press release:

"The commercial operators adhering to this Association gathered in the meeting (see notice in attachment), following an in-depth historical research and following a wide debate, agree and establish the following.

In order to produce the "TYPICAL DISH OF "CAVALLO PESTO DI PARMA" the following disciplinary is decided:

Raw material.

First quality boned and defatted horse meat and exclusively slaughtered in Italy

Processing.

Grinding with plate hole 6 - repeated at least 3 steps
maximum 4 grinding steps

Ingredients

“CONCIA” 90% iodized sea salt 10% remaining spices or natural flavors
Marine iodized salt
black or white pepper
cinnamon
cloves
nutmeg
and / or natural flavors

Dosages per dish 4 people.

Selected horse meat 800 g
Tanning 5 g

Before consumption, add extra virgin olive oil to taste.

It is explicitly forbidden to use color preservatives or other products. "