| Quality Brands |
| Product | | Category |
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PAT
|  | Amatrice Jowl Lard
History Since it has been an essential element of the diet of Laga Mountains shepherds, this product... >>
(PN Gran Sasso) | | Cold Cuts |
| |  | Bacon
Production features: Bacon is obtained from the front section of the chest.
Territory: Pollino Na... >>
(PN Pollino) | | Cold Cuts |
PAT
|  | Bellunese Salami
In the past it was produced with pork and horsemeat, while today the most common mixture consists of... >>
(PN Dolomiti Bellunesi) | | Cold Cuts |
|  | Biroldo della Garfagnana
The Biroldo, a Slow Food Presidium, is a sausage made of pork meat and blood, flavored with a mixtur... >>
(Riserva MAB Appennino Tosco-Emiliano) | | Cold Cuts |
|  | 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 |
PAT
| | Boudin
A classical product of Valle d'Aosta traditional cuisine (the name is read according to the French p... >>
(PN Gran Paradiso) | | Cold Cuts |
| |  | Caiet
Caiet, a cooked charcuterie made with pork, is still produced by a small cured meat products' shop i... >>
(PR Alpi Marittime) | | 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
|  | 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
|  | 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 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 |
Chestnut (PR Frignano) (photo by Archivio Ente Parchi Emilia Centrale)
