Parks.it | Local Products in the Italian Parks: Lazio

The Italian Parks are characterized by a great heritage of local products, whose safeguard is essential to support traditional activities, but also to preserve biodiversity: in these pages, you will find a list of all the local products recommended by the Park Authorities.

142 Products. Results from no. 101 to no. 120 (Sorting: Category > Product)

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Quality Brands	Product	Category

PAT	Aurunco Bullock Bred according to the traditional local methods, Aurunco bullocks have recently obtained the recogni... >> (PR Monti Aurunci)	Autochthonous Breed and Meat
PAT	Maremmana Beef The meat produced within the Park comes from cattle bred with an organic method. The cattle is offic... >> (PR Veio)	Autochthonous Breed and Meat
	Maremmana Cow Meat Meat of pure Maremmana cow breed or crossbreed formed by Romagnola, Chianina, Marchigiana, Charolais... >> (RR Macchiatonda)	Autochthonous Breed and Meat
	Organic Bird and Rabbit Meat (PR Monti Lucretili)	Autochthonous Breed and Meat
PAT	Packaged Beef Beef obtained from cows eating fodder produced by the agricultural holding itself and grazing in sum... >> (PR Monti Simbruini)	Autochthonous Breed and Meat
PAT	Agostinella Corn Agostinella Corn is an herbaceous species belonging to the family Graminaceae. When the ripening is ... >> (PR Monti Simbruini)	Rice Pasta and Cereals
PAT	Emmer Wheat of Acquapendente Emmer wheat (Triticum dicoccum) is a wheat variety belonging to the Gramineae family, also called "p... >> (RR Monte Rufeno)	Rice Pasta and Cereals
PAT	Spelt History Thanks to its production potentiality also in difficult and marginal environments, in Abruzz... >> (PN Gran Sasso)	Rice Pasta and Cereals
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
	Aromatic Dry Sausage Traditionally prepared in winter, as most cold cuts, the aromatic dry sausage is obtained from the p... >> (PR Monti Simbruini)	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	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
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
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
PAT	Jowls Triangular-shaped cold cut obtained from the pig's jowl. Red with white streaks, sometimes the fat p... >> (PR Monti Simbruini)	Cold Cuts

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