Hams & Cured Meat

Parma Ham Pdo

Modena Ham Pdo

Culatello Zibello Pdo

Coppa Parma Pgi

Coppa Piacentina Pdo

Pancetta Piacentina Pdo

Salami Piacentino Pdo

Salami Felino Pgi

Salami di Cremona Pgi

Italian Salamini alla Cacciatora Pdo

Mortadella Bologna Pgi

Zampone  Modena Pgi

Cotechino Modena Pgi

Salama da Sugo Pgi

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History & Curiosity

Parma Ham Pdo

The production and processing area of ​​Prosciutto di Parma Dop includes only a part of the province of Parma: it has very ancient origins, finding evidence of production and trade of Parma hams even in the 2nd century BC

Its development continues in the year 1000, when the Beccai corporation begins to deal with its marketing; in rrivando to more recent times, the Parma Ham Consortium was established in 1963 to protect and monitor the processing of ham and 1996, thanks to this Consortium, touches the highest point of her fame getting the DOP certification by the European Community.

Its weight can vary from 7 kg up to 10 kg and is usually served when cut: the slice is bright red with streaks of white fat and in some cases it is possible to observe small white dots (tyrosine): crystals of this amino acid attest that the ham is of quality and well seasoned.

It owes its notoriety and fame to the pedoclimatic conditions ideal for aging, during which it assimilates sweetness and delicacy; n he years it has become one of the most consumed products (and consequently copied and counterfeited!) in Italy and abroad.

 

Modena Ham Pdo:

Less known than the "colleague" from Parma, it is produced in about 30 municipalities in the province of Modena, Reggio Emilia and Bologna.

It too has very ancient roots: the practice of preserving meat with salt is attributable to the Celts with subsequent diffusion due to the rich Roman banquets.

These techniques have refined and improved over time, reaching the present day and obtaining the Dop certification in 1990 which certifies the essential link between raw material, territory and human experience.

It has a bright red color but is slightly more savory and "dry" compared to Parma.

 

Culatello Zibello Pdo:

Culatello di Zibello Dop is produced in the following municipalities in the province of Parma: Colorno, Sissa, Roccabianca, Polesina Parmense, Busseto, Zibello, Soragna and San Secondo.

Also known as the "King of Salami", it is a truly special product: it is made up of the finest muscle fibers of the pork leg and its weight varies from 3.5 kg to 5 kg.

The history of Culatello tells it as a product initially of peasant tradition but which over the years increases its prestige more and more becoming today a sort of "food luxury";

to preserve and protect this real gastronomic heritage from fraud, the Consortium for the Protection of Culatello di Zibello Dop was born in 2009 and in 2010 obtained the Dop certification from the European Community.

It is served sliced ​​and has a ruby ​​red slice with streaks of pearl white fat;

it has a sweet but intense taste and a typical, persistent and unmistakable aroma.

 

Coppa Parma Pgi:

The production area of ​​the Coppa di Parma Igp is bounded by the provinces of Parma, Modena and Reggio Emilia in Emilia Romagna.

In the past it was also known as "bondiola" and in the first written records, dating back to 1700, it is mentioned as a food excellence of the area; it has always been considered a valuable product, so much so that it was consumed only on the tables of nobles.

It managed to obtain the IGP certification recently, in 2011 and a year later the IGP Parma Cup Consortium was born, which now has 21 producers and is based in Parma.

The slice has a regular and compact round shape, red in color with various streaks of fat; its flavor is medium savory, more spicy than the delicate Coppa Piacentina Dop; in Italian cuisine it is served as an appetizer, aperitifs, in quality cold cuts, or as an ingredient for salads and savory pies.

 

Coppa Piacentina Pdo:

The production and processing area of ​​Coppa Piacentina Dop is delimited by some municipalities in the province of Piacenza, in Emilia Romagna.

The breeding of heavy pigs in this area has very ancient origins, already at the time of the Romans it was a common activity; in various testimonies from local traders speaking of Piacenza cured meats the indication "Roba dei Piaseinsa", this to distinguish them from cured meats from other neighboring areas.

The Coppa Piacentina Dop obtained the Dop certification in 1996 and is served sliced ​​in high quality cutting boards together with other cold cuts or in aperitifs.

The slice is red in color with streaks of white fat and has a sweeter and more delicate taste

compared to the Coppa di Parma Igp.

Together with Pancetta Piacentina Dop and Salame Piacentino Dop it makes Piacenza the only province in the world to have three Dop certified products.

 

Pancetta Piacentina Pdo:

The production and processing area of ​​Pancetta Piacentina Dop is delimited within the province of Piacenza.

The breeding of pigs in these territories dates back to Roman times and there are testimonies that show the indication "Roba de Piasensa" by local traders to distinguish them from cured meats from other less suitable areas.

Coming to our times, the processes have improved from a technological point of view but have always remained very artisanal and traditional in most companies.

It is served sliced ​​and has a slice of red color in the lean parts and bright white in the fatty parts, with a delicate but slightly savory flavor and a sweet and enveloping aroma.

It differs from other types of pancetta for its ability to "melt" in the mouth, a symptom of high quality raw materials and processing.

Together with the Coppa Piacentina Dop and Salame Felino IGP, it makes Piacenza the only province in the world to have three Dop certified products.

 

Salami Piacentino Pdo:

The production and processing area of ​​Salame Piacentino Dop is delimited within the province of Piacenza.

Since Roman times, pig breeding was very common in these territories and evidence dating back to the 15th century has been found which shows how traders distinguished Piacenza products from other cured meats, indicating them as "Roba de Piasensa". Coming to more recent times, the processes have improved from a technological point of view but always remaining very artisanal and traditional for most companies.

It is served sliced ​​and has a bright red slice with white lardons; it has a fragrant and persistent aroma and an intense and slightly spicy flavor.

Together with the Coppa Piacentina Dop and the Pancetta Piacentina Dop, the Salame Piacentio Dop makes this city unique in the world to have three Dop certified products.

 

Salami Felino Pgi:

Felino Igp salami is produced in all municipalities in the province of Parma.

It takes its name from the city of Felino, where for the first time pork was transformed into salami. Since 1927 the salami produced in these areas has been called "di Felino", an indication of the quality and healthiness of the food.

In 2013 it obtained the European Igp certification for its quality and its indissoluble link with the production area.

When cut, the slice is ruby ​​red in color with small pieces of fat and a sweet and delicate flavor, with no spice or garlic aftertaste.

 

Salami Cremona Pgi:

Salame di Cremona Igp is part of the regional certified products as, to be regulated, its production and processing is also carried out within Emilia Romagna.

When cut, the slice has a bright red color with small lardons, the nose is spicy and aromatic and has a delicate taste with a slight aftertaste of garlic.

 

Italian Salamini alla Cacciatora Pdo:

The production area of ​​Salamini Italiani alla Cacciatora Dop includes various regions, including Emilia Romagna.

The origins of these small salamis date back to the Lombards, who needed highly energetic and conservable foods during their migrations and invasions; later the tradition was handed down in the regions bordering Lombardy.

The name is due to the fact that it was carried by hunters during their hunting trips, thanks to their "pocket" size, easy to fit into their saddlebags.

When cut they have a ruby ​​red slice with small pearl-white lardons; they have a compact consistency, an intense aroma and a delicate taste, with no spice or garlic aftertaste.

It received the Dop certification in 2001 and in 2003 the relative Protection Consortium was born.

 

Mortadella Bologna Pgi:

Mortadella Bologna Igp is the typical product of Bologna par excellence.

Its origin dates back to the time of the Etruscans but there is still no certainty regarding the choice of the name:

one of the hypotheses says that it could derive from the Mortar, a tool used to crush and mince meats together with salt and spices; the second plausible hypothesis derives from the term myrtatum, myrtle, a spice widely used at the time to season sausages.

In the mid-600s a ban was issued which regulated the creation of Mortadella, a document very similar to a modern day regulation.

Mortadella has an oval and cylindrical shape, has a bright pink color with white lardons of fat; it also has a distinctive and unmistakable, very intense aroma and a delicate and light flavor.

It received the Igp certification in 1997 and in 2003 the relative Protection Consortium was born.

 

Zampone Modena Pgi:

The production area of ​​Zampone di Modena Igp includes the whole territory of Emilia Romagna;

its origins date back to the year 1500: the citizens of Mirandola, a village in the province of Modena, was besieged by the attacks of Pope Giulio della Rovere and therefore, to avoid the inevitable looting and raids, they decided to slaughter the pigs in the farm and bag the their meat inside the rind (creating the Cotechino) and later inside the leg of the same animal, giving life to the zampone.

This product born out of necessity had a great success and developed more and more, until it obtained the Igp recognition.

Zampone should be enjoyed hot, accompanied by lentils or mashed on the occasion of the winter holidays; tradition dictates its pairing with Lambrusco di Modena.

In 2001 the Consortium for the Protection of Zampone di Modena Igp and Cotechino di Modena Igp was born to protect and promote these two excellences.

 

Cotechino Modena Pgi:

Cotechino di Modena Igp is produced throughout the Emilia Romagna region.

Its origins date back to 1500 when, during a siege at the hands of Pope Giulio della Rovere, the citizens of Mirandola invented the technique of slaughtering pigs and stuffing the meat inside their own intestines;

in this way, they managed to avoid too large looting.

As for the Zampone, this product born out of necessity became a great excellence of the territory by receiving the Igp certificate from the European Community.

It is served in thick slices during the winter holidays and is accompanied by lentils or mashed potatoes; tradition wants its combination with Lambrusco di Modena.

In 2001 the Consortium for the Protection of Zampone di Modena Igp and Cotechino di Modena Igp was born to protect and promote these two excellences.

 

Salama da Sugo Pgi:

The production area of ​​Salama da Sugo Igp includes the entire province of Ferrara except the municipalities of Goro, Codigoro, Comacchio and Lagosanto.

This product has very ancient origins: historical documents attest that it was already a highly appreciated dish by the Este family, becoming over time a typical dish from Ferrara.

Confirming its uniqueness and its strong link with the production area, it received the IGP certification in 2014 from the European Community.

It has a spherical shape divided into 6 segments, an external surface covered with natural molds due to aging and a compact consistency; the nose is very intense and aromatic, on the palate it is soft, grainy, very tasty and spicy.

This strong and particular taste is mainly due to the ingredients: in addition to the meat mixture, red wine, cinnamon, nutmeg and cloves are added.

 

 

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