Cured meats

Cured meats production of Italian jewels

Cured meats, a very precious piece of Made in Italy agri-food. The production of tasty preparations  Italian has for centuries been a fundamental part of the tri-color gastronomic offer, recognized internationally. Cooked hams and the most famous cured ones, salami, culatelli, zampone and cotechini. A variety of products, cuts of meat and processing methods that have encyclopedic dimensions.

For this reason, unfortunately, they also boast a very high number of imitation attempts, if not actual falsification and sophistication. Poor imitations of unmatched specialties. Because the things that make such cured meats exceptional besidesthe production techniques refined by the masters  Italians also include the places of preparation and their stories.

In the geography of  cured meats among the main production areas stand out areas such as Parma and San Daniele, Zibello and Modena, the Valtellina in Lombardy and the small municipality of Sant’Angelo di Brodo in Sicily, Prato and Naples. The numerous international awards and DOP and IGP certifications are the undeniable proof of the well-deserved fame of the famous delicacies of the Bel Paese. Beware of everything else!