| Quality Brands |
| Product | | Category |
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| | |
PAT
|  | Figadet
Sausages whose mixture includes liver, parts of lungs, and blood.... >>
(PN Dolomiti Bellunesi) | | Cold Cuts |
| | | Fresh Sausage
Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork sho... >>
(PN Pollino) | | Cold Cuts |
| |  | Freshed or Smoked Lucanica Cauriota
Pure pork sausage to eat fresh after cooking, grilled, with sauerkrauts, in risotto, and stewed. If ... >>
(PR Paneveggio - Pale San Martino) | | 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 |
| |  | Giudicarie and Val Rendena Cold Cuts
During the winter, the inhabitants of Strembo and Caderzone used to move to the plain, looking for j... >>
(PR Adamello Brenta) | | Cold Cuts |
PAT
| | Gota
History In particular areas of Casentino (Vallesanta - Chiusi della Verna), as well as in isolated p... >>
(PN Foreste Casentinesi) | | Cold Cuts |
PAT
|  | Guanciale
Guanciale consists of the pig's jowl lard. It has a triangular shape and a red color with white or r... >>
(RR Monte Rufeno) | | Cold Cuts |
| |  | Ham
Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) ... >>
(PN Pollino) | | Cold Cuts |
| |  | Ham
The History Prosciutto (Ham) is a part of the pork's rear limb commonly known as "coscia" (thigh). I... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | L'Aquila Salami
History Coming from L'Aquila, today this salami is produced in the whole region. Until the end of th... >>
(PN Gran Sasso) | | Cold Cuts |
| | | Laga Salami
(PN Gran Sasso) | | Cold Cuts |
| |  | Lard from the Pig's Cheek (Guanciale)
Production features: The pig's cheek is first of all isolated, and then squared off. It is left stan... >>
(PN Pollino) | | Cold Cuts |
PAT
|  | Lombetto (or Loin)
Lombetto, also called small loin, is obtained from the muscles of the lower back area of the pig. Th... >>
(RR Monte Rufeno) | | Cold Cuts |
| |  | Luganega
It is the traditional cold cut for any rural household in Trentino. Usually, this product consists o... >>
(PN Dolomiti Bellunesi) | | Cold Cuts |
PAT
|  | Mocetta
Also called motzetta, it is a local product of Valle
d’Aosta and Canavese area, consisting of pre... >>
(PN Gran Paradiso) | | Cold Cuts |
PAT
| | Mortadella of Accumoli
History It is a cold cut traditionally widespread in the area of Accumoli. It is still produced with... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | Mortadella of Campotosto
History Historical documents witness the production of this cold cut in the area of Campotosto since... >>
(PN Gran Sasso) | | Cold Cuts |
| |  | Ossola Valley Cold Cuts
Ossola Valley cold cuts maintain in their meat a great richness of perfumes and tastes linked to the... >>
(PN Val Grande) | | Cold Cuts |
| | | Pancetta
The History The parts of the pork's belly are squared and trimmed. The trimmed parts are used for th... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
| | Pendole
Meat strips in brine and subsequently smoked.... >>
(PN Dolomiti Bellunesi) | | Cold Cuts |
polentina (PN Dolomiti Bellunesi) (photo by PN Dolomiti Bellunesi)
