We consume an average of 17 kg per person in a year: the world of cold cuts always remains an important component of our food consumption with two cornerstones of Made in Italy in the world, raw ham and cooked ham. Then comes Mortadella and finally salamis which have recently experienced an increase of 4,4 percent.
The cured meats sector stands out as a dynamic sector, capable of evolving towards a higher quality in advanced artisanal productions and in the premium lines of the high-end industry with less use of additives and preservatives, also recording a significant growth in organic cured meats, of closed supply chain and obtained from ancient breeds of pigs
Already known in antiquity, the consumption of salami further developed in the Middle Ages when for the first time the denomination "salacca" (saracca) or "salamem" was recorded, to indicate a salted and stuffed food, produced with the residual waste meat from other cured meats or more valuable products.
And it was in the Middle Ages that the range of Italian cured meats began to establish itself in different types thanks also to the contribution of the Longobards who introduced their long experience in the field of sausages into the Italian territories.
Today the production of cured meats in Italy stands at levels of absolute excellence year after year, as demonstrated by La Gambero Rosso Great Salumi guide dedicated to the best Italian butchery production: 240 pages that tell the story of 168 companies and 402 cured meats and that draw the panorama of the best expressions of Italian delicatessen. A selection in which Emilia Romagna predominates with 9 products, an almost obvious result, followed by Tuscany with 8 products, Friuli with 5 and Lombardy with 3. The best productions are distinguished by the 3 slices to which are added the Excellences, attributed to cured meats that go beyond perfection. Numerous special prizes were awarded to the best non-pork cured meats, from "black" pigs, to entrail-based products and those that are an expression of tradition and territory, alongside the prizes awarded to the best companies that produce 100% preservative-free cured meats, closed-chain and organic products, and recognition for the best industry.
THE EXCELLENCES
VALLE D'AOSTA
Boudin n AGRI.MONT
LOMBARDY
XXL raw ham 60 months in BETTELLA
Wagyu beef bresaola n BRISVAL
L'Artemano n LEVONI high quality smoked cooked ham
FRIULI VENEZIA GIULIA
Pitina Igp n VILLAGE TIT
Prosciutto di San Daniele Dop 20 months n CORADAZZI HAM
Nebrodok – Black pig raw ham from the Nebrodi Mountains n DOK DALL'AVA
Smoked mangalica cheek n JOLANDA DE COLÒ
Speck from the hills n F.LLI MOLINARO
EMILIA-ROMAGNA
Culatello di Zibello Dop Gold n ANTICA CORTE PALLAVICINA
Culatello di Zibello Dop n DALLATANA
Parma ham Dop Secretum 30 months DEVODIER
Parma Ham DOP Gold Label 24 months n F.LLI GALLONI
Parma Ham Dop Al Naturel n F.LLI PELIZZARI HAMS
Coppa Piacenza Dop The Queen n LA ROCCA
ROSA DELL'ANGELO cured black pork ham aged 36 months
Ruliano Audax raw ham 30 months n RULIANO
Raw ham from the Emilian supply chain Antico Nero n TANARA GIANCARLO
TUSCANY
Cinta Senese Dop ham at BELLI'S MACELLERIA
Casentino ham n SIMONE FRACASSI BUTCHER
Casentino gray pig capaccia GRIGIO DEL CASENTINO – THE DINNERS
Lard of Colonnata Igp n LARDERIA FAUSTO GUADAGNI
Lardo di Colonnata Igp n BATTELLA'S LARDIE
Prosciutto from Cinta Senese Pdo Maestà 24-30 months n RENIERI
Soprassata n THE FORESTS OF VALLOLMO
Lombatello Toscanaccio from Cinta Senese Dop n TERRA DI SIENA
MARCHE
Pork loin with fat n MARCO ROBERTI
LAZIO
Raw ham n LE FONTANELLE
Nero di San Lorenzo – Loin of black pork n LAURETTI
ABRUZZO
Liver salami n FATTORIE DEL TRATTURO
Organic Ventricin n VERDEBIOS
CAMPANIA
Casertana raw ham in FORTORE BLACK
Rolled bacon of Casertana n TOMASO SALUMI
PUGLIA
Black pork acorn n MARTINA FRANCA SALAMI
SARDINIA
Sardinian breed pork ham n LA GENUINA
SPECIAL AWARDS
THE BEST TRADITIONAL AND TERRITORY CURED MEATS
AOSTA VALLEY Motsetta – AGRI.MONT
LOMBARDY Codon brisaola – BUT! GASTRONOMIC WORKSHOP
TUSCANY Biroldo della Garfagnana – ANCIENT BELLANDI NORCE SHOP
SARDINIA Haskiles – Sardinian sheep ham – THE GENUINE
THE BEST NON PORK MEAT SALAMI
VALLE D'AOSTA Bovine Motzetta – BERTOLIN
LOMBARDY Iberian Angus bresaola – BRISVAL
LOMBARDY Organic Primitive Bresaola – PAGANONI
FRIULI- VENEZIA GIULIA Speck goose – JOLANDA DE COLÒ
THE BEST MEATS OF “BLACK” PIGS
TRENTINO-ALTO ADIGE Gold Reserve black pork raw ham – DAL MASSIMO GOLOSO
EMILIA-ROMAGNA Black pork lard from Parma – ANTICA CORTE PALLAVICINA
TUSCANY Cured ham from Cinta Senese - SIENA LAND
CAMPANIA Capocollo of Casertana – TOMASO SALUMI
SICILY Wood-fired Nebrodi black pig porchetta – IL VECCHIO CARRO
THE BEST COMPANY OF ORGANIC MEATS
ABRUZZO – VERDEBIOS
THE BEST INTERIORA-BASED CURED MEATS
MARCHE Liver sausage BIO SOCIAL FARM AMA TERRA
LAZIO Susianella COCCIA SIXTH
BASILICATA Beggar from Matera's mountains MEDITERRANEAN FLAVOURS
THE BEST COMPANIES OF CURED MEATS WITHOUT PRESERVATIVES
TUSCANY | CASENTINO GRAY – THE DINNERS
BRANDS | MARK ROBERT
LAZIO| MOM JOHN
LAZIO| Prank
ABRUZZO | TRACTURO FARMS
MOLISE | ANTONELLI
THE BEST CLOSED CHAIN SALAMI COMPANIES
LOMBARDY | BETTELLA
EMILIA-ROMAGNA | SPADONI GASTRONOMIC WORKSHOPS
TUSCANY | THE FORESTS OF VALLOLMO
BRANDS | KING NORCE
LAZIO | THE HOUSE
LAZIO | THE FOUNTAINS
CAMPANIA | FORTOR'S BLACK
BASILICATA | RAGO HOUSE
THE BEST INDUSTRY OF CURED MEATS
LOMBARDY LEVONI
