Prepared only with the noble parts of the pig trimmed with a knife: thigh, shoulder, loin, fillet, coppa and culatello for the lean parts; throat fat and bacon for the fatty parts. From a 180 kg pig after…
The event organized by Gambero Rosso and the Antica Corte Pallavicina of the Spigaroli brothers turns ten. Multiple routes between tasting stands with the best Italian delicatessen specialties and other gastronomic specialities
Prosciutto di Norcia PGI has also obtained similar recognition. After publication on the Federal Register, important future commercial and job opportunities open up.
Loved by Verdi, D'annunzio, Bacchelli and Zavattini, it has ancient origins, destined for the tables of nobles as early as 1300. In 2022, PDO production increased by 5,87% for a consumer turnover of 25,2 million euros.
Produced over 2 million kilograms of sausages with an increase of 20,88% compared to the previous year. The European market absorbs 25,7% of production, the non-EU market 1,9%.
In 2009, 2016 and 2017 Ventricina Vastese won the Italian Salami Championship organized by the 5t Academy (territory tradition typicality transparency traceability). Made with selected parts of ham, shoulder and bacon, it is flavored with peppers…
An important partnership between the historic Piedmontese Salumificio Franchi and OPAS (Organisation of Pig Breeders Production), the most important Italian network in the pork supply chain. A group is born that certifies and traces each processing stage of the finished product: from birth…
It is a traditional sausage from three small villages on the slopes of Etna: the meat is not minced as is the case for most cured meats throughout Italy, but chopped up on a large oak log with a…