The art of charcuterie is a cornerstone of European gastronomic culture, expressing ancient knowledge deeply rooted in tradition.
Today, this craftsmanship is being renewed, preserving the quality, variety and local distinctiveness of each region. Every community has developed specific techniques for processing and preserving meat over time, creating unique deli meats with unmistakable flavors and strong identities.
In Italy alone, there are currently 44 deli meats with PDO or PGI certification, designations that guarantee origin, quality and traceability, and enhance the richness and uniqueness of these products, now internationally renowned.
- Prosciutto crudo
- Salame
- Culatello
- Speck
- Coppa
- Pancetta
- Lardo
- Prosciutto cotto
- Mortadella
- Cotechino