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The excellences of Italian cured meats

Italy is one of the main producers of cured meats, a food excellence that dates back to ancient times, when, since refrigerators did not exist, different techniques of preservation and flavouring were developed, which became an expression of the processing of Italian cured meats. We start from the Lombard Prealps with Bresaola della Valtellina PGI, made of five spiced, cured and seasoned cuts of the beef leg. Trentino Alto Adige is the homeland of speck PGI, a raw ham made of smoked pork leg which is seasoned in the open air. Friuli Venezia Giulia is renown for its Prosciutto di San Daniele PDO, which is produced with pork legs processed and seasoned for at least 13 months, without any aromas, spices or preservatives. In Veneto you will find Soppressa Vicentina PDO, a soft salami, usually matched with bread and cheese or polenta and mushrooms. Emilia Romagna, a region full of excellent products, including Prosciutto di Parma PDO and Mortadella di Bologna PGI, deserves a special mention. Tuscany is another region rich in cured meats, which culminate with Finocchiona PGI, a mixture of pork meat flavoured with fennel seeds or flowers. In Lazio, Ariccia is famous for its Porchetta PGI, and Amatrice is renown for its guanciale, the main ingredient of the homonymous sauce. In southern Italy, it is worth mentioning capocollo and soppressata, together with ‘nduja, a salami representative of Calabria, with a soft consistency which is enjoyed both on bread and in some typical dishes.

Did you know that …

PDO and PGI are two certifications attesting to the high quality of typical food and wine products. The acronym PDO stands for Protected Designation of Origin while PGI means Protected Geographical Indication.

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