| Quality Brands |
| Product | | Category |
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| |  | Bacon
Production features: Bacon is obtained from the front section of the chest.
Territory: Pollino Na... >>
(PN Pollino) | | 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 |
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 |
| |  | Cured Sausage
Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork shou... >>
(PN Pollino) | | 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 |
| |  | 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 |
| |  | Ham
Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) ... >>
(PN Pollino) | | 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
|  | Lard Paté
This fresh delicacy derives from the processing of pig lard, which is cut into pieces and minced, th... >>
(PR Beigua) | | 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 |
PAT
|  | Sassello Cooked and Raw Salami
Both cooked and raw salami are cold meats prepared by hand according to the traditional recipe of th... >>
(PR Beigua) | | Cold Cuts |
| |  | Settembrino
History: Settembrino is a product linked to the tradition of Latronico (PZ), where it was mainly eat... >>
(PN Pollino) | | Cold Cuts |
PAT
|  | Soppressata
Production features: It is produced using the finest cuts and adding salt, black and white pepper. O... >>
(PN Pollino) | | Cold Cuts |
PAT
|  | Testa in cassetta (minced pork pressed into a form)
This cold meat is prepared following a process that is typical of the hinterland of Genoa and Savona... >>
(PR Beigua) | | Cold Cuts |
|  | Vallo di Diano sausage and Soppressata
The main characteristic of these two products is the long and laborious selection and processing met... >>
(PN Cilento) | | Cold Cuts |
PAT
|  | Vigezzo Valley Local Ham
Vigezzo Valley local ham is characterized by its ancient processing method which originally took pla... >>
(PN Val Grande) | | Cold Cuts |
| | | Greco Passito
In the Municipality of Bianco and partly in the Municipality of Casignana, in the
province of Reggi... >>
(PN Aspromonte) | | Wine |
IGT
| | Kerner Wine
In early autumn on the hills of Bleggio the morning sun illuminates rows of white bunches, ready for... >>
(PR Adamello Brenta) | | Wine |
Valgrande honey (PN Val Grande) (photo by Tullio Bagnati)
