Quality Brands |
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| | Biroldo of Garfagnana Among the most original products there is the so-called biroldo, a Slow Food Presidium, a cold cut m... >> (PN Appennino Tosco-Emiliano) | | Cold Cuts |
| | Capocollo Capocollo, which has in Calabria also a PDO version, is a cold cut made with loin or pork shoulder. ... >> (PN Aspromonte) | | Cold Cuts |
| | Capocollo Production features: It is obtained from the pork neck, which represents the exclusive cut to prepar... >> (PN Pollino) | | Cold Cuts |
| | Capocollo of Calabria PDO Capocollo of Calabria PDO, another cause of pride for Calabria, is prepared using the meat obtained ... >> (PN Sila) | | Cold Cuts |
PAT
| | Capocollo or Loin Cold cut with a weight varying between 1.2 to 2 kg, with a red color, white streaks, and cylindrical... >> (RR Monte Rufeno) | | Cold Cuts |
PAT
| | Ciavuscolo This particular "salami to spread" (also called ciauscolo and ciabuscolo) is the most characteristic... >> (PN Monti Sibillini) | | Cold Cuts |
PAT
| | Cooked ham It is a delicacy produced following a recipe that is over a hundred years old, belonging to the hist... >> (PR Beigua) | | Cold Cuts |
| | Coppa of Parma Maybe less famous than the homonymous PDO from Piacenza, it is a raw-processed cold cut consisting o... >> (PR Taro) | | Cold Cuts |
PAT
| | Coppa Viterbese Coppa Viterbese, produced with the pork neck, boasts a very ancient tradition: as a matter of fact, ... >> (RR Monte Rufeno) | | Cold Cuts |
PAT
| | Coppiette Pork and horse lean meat, dried and aromatized with chili pepper, fennel seeds, garlic, rosemary, an... >> (PR Monti Simbruini) | | Cold Cuts |
PAT
| | Country Salami History The historical presence of the salami is witnessed by the local oral tradition and by the ev... >> (PN Gran Sasso) | | Cold Cuts |
PAT
| | Country Sausage History Like other sausages, the country sausage derives from the need to use all the edible parts o... >> (PN Gran Sasso) | | Cold Cuts |
| | Cuore di Paganica
The History The "Cuore di Paganica" (Paganica's Heart) represents the flagship product of Pagani... >> (PN Gran Sasso) | | Cold Cuts |
| | Cured Sausage Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork shou... >> (PN Pollino) | | Cold Cuts |
PAT
| | Dry Aromatic Pork Sausages Dry aromatic sausages are obtained from the processing of the lean side, loin, ham, and shoulder lef... >> (RR Monte Rufeno) | | Cold Cuts |
PAT
| | Dry Pork Sausage Trimmings of shoulder, side, ham, loin, back fat, or bacon: these are the main ingredients coming fr... >> (PR Monti Simbruini) | | Cold Cuts |
PAT
| | Dry Pork Sausages Dry pork sausages derive from the processing of loin, shoulder, and ham leftovers, as well as from s... >> (RR Monte Rufeno) | | Cold Cuts |
| | Fegatino A close relative of ciavuscolo, it is a sort of paté de foie of the poor: the recipes are many, but... >> (PN Monti Sibillini) | | Cold Cuts |
| | Fresh Sausage Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork sho... >> (PN Pollino) | | Cold Cuts |
PAT
| | Gioi Brawn The historical information on Gioi brawn date back to 1835, as demonstrated by Compendio di Agricolt... >> (PN Cilento) | | Cold Cuts |