Italian Meat Articles (Salumi)
- Sausages - salame, cotechino, soppressata, luganiga, zampone, mortadella.
- Whole meat cuts - ham (prosciutto), accept (spalla), close (capocollo), abdomen (pancetta), an age-old bandage of back (culatello), smoked abut (speck).
The meat articles that accept managed to access certifications are listed below, but accumulate in apperception that there are hundreds of agnate articles which are not registered and they are all good. For archetype there are seven Prosciutto Ham registrations but bags of prosciutto hams are fabricated every day by meat processors and home sausage makers. They may alter hardly in their formulations but afterwards all they are all dry hams.
Can anyone aftermath an agnate ham, let’s say Spanish Jamón Serrano or Italian Prosciutto di S. Danielle? Well, ham apery can absolutely be fabricated but it will be about absurd to aftermath an exact replica. With our avant-garde computerized altitude ascendancy accommodation we can simulate the atmospheric altitude that abound anywhere in the world, so depending on the altitude is of bottom importance.
The agency that we can not carbon is the acidity of meat that comes from pigs that abound in a accurate region. A pig grows actual fast and the arrangement and acidity of its meat depends abundantly on its diet. Best of those animals abrade advisedly in fields actuality fed a carefully controlled accustomed feed. Spanish pigs roam in oak forests and eat affluence of oak acorns. This abandoned affects the anatomy and blush of the fat and the admeasurement of fat to lean.
A being active in a ample burghal is at the benevolence of a bounded bazaar area he obtains his meat. This meat has appear from pigs that were aloft on a commercial, supplemented with antibiotics diet, and the pigs were aloft in altered areas in the fastest accessible way in adjustment to access the accomplished acknowledgment on investment. The affection of the meat will not analyze to that which was produced on a baby acreage in Spain or Italy. This does not beggarly that one can not aftermath a admirable ham at home. The point we are aggravating to accomplish is that it will be absurd to absolutely archetype one of those registered European products. The capital acumen that those articles accept acquired those certificates is that they are so unique.
Italian Meat articles accustomed European Certificates of Origin:
- Italy Prosciutto di S. Danielle, PDO 21/06/1996
- Salame di Varzi, PDO 21/06/1996
- Soprèssa Vicentina, PDO 19/03/2003
- Valle d’Aosta Drip d’Arnad, PDO 02/07/1996
- Valle d’Aosta Jambon de Bosses, PDO 02/07/1996
- Soppressata di Calambria, PDO 21/01/1998
- Salciccia di Calambria, PDO 21/01/1998
- Salamini italiani alla cacciatora, PDO 08/09/2001
- Salame Piacentino, PDO 02/07/1996
- Salame Brianza, PDO 21/06/1996
- Prosciutto Veneto Berico-Euganeo, PDO 21/06/1996
- Prosciutto Toscano, PDO 02/07/1996
- Prosciutto di Parma, PDO 05/02/2008
- Prosciutto di Modena, PDO 21/06/1996
- Prosciutto di Carpegna, PDO 02/07/1996
- Pancetta Placentina, PDO 02/07/1996
- Pancetta di Calabria, PDO 21/01/1998
- Culatello di Zibello, PDO 02/07/1996
- Coppa Placentina, PDO 02/07/1996
- Capocollo di Calambria, PDO 21/01/1998
- Ciauscolo PGI, 11/08/2009
- Speck dell’Alto Adige, PGI 13/06/1997
- Zampone Modena, PGI 19/03/1999
- Salame S.Angelo, PGI 26/09/2008
- Salame d’oca di Mortara, PGI 25/06/2004
- Salame Cremona, PGI 23/11/2007
- Prosciutto di Norcia, PGI 13/06/1997
- Lardo di Colonnata, PGI 27/10/2004
- Cotechino Modena PGI, 19/03/1999
- Breasola della Valtellina PGI, 02/07/1996
The complete account for all European countries can be acquired from the European Commision/Agriculture & Rural Development