| Quality Brands |
| Product | | Category |
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PAT
|  | Country Salami
History The historical presence of the salami is witnessed by the local oral tradition and by the ev... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | Country Sausage
History Like other sausages, the country sausage derives from the need to use all the edible parts o... >>
(PN Gran Sasso) | | Cold Cuts |
| |  | Cuore di Paganica
The History The "Cuore di Paganica" (Paganica's Heart) represents the flagship product of Pagani... >>
(PN Gran Sasso) | | Cold Cuts |
| |  | Cured Sausage
Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork shou... >>
(PN Pollino) | | Cold Cuts |
| | | Fegatino
A close relative of ciavuscolo, it is a sort of paté de foie of the poor: the recipes are many, but... >>
(PN Monti Sibillini) | | Cold Cuts |
PAT
|  | Figadet
Sausages whose mixture includes liver, parts of lungs, and blood.... >>
(PN Dolomiti Bellunesi) | | Cold Cuts |
| | | Fresh Sausage
Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork sho... >>
(PN Pollino) | | Cold Cuts |
PAT
|  | Gioi Brawn
The historical information on Gioi brawn date back to 1835, as demonstrated by Compendio di Agricolt... >>
(PN Cilento) | | Cold Cuts |
PAT
| | Gota
History In particular areas of Casentino (Vallesanta - Chiusi della Verna), as well as in isolated p... >>
(PN Foreste Casentinesi) | | Cold Cuts |
| |  | Ham
Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) ... >>
(PN Pollino) | | Cold Cuts |
| |  | Ham
The History Prosciutto (Ham) is a part of the pork's rear limb commonly known as "coscia" (thigh). I... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | L'Aquila Salami
History Coming from L'Aquila, today this salami is produced in the whole region. Until the end of th... >>
(PN Gran Sasso) | | Cold Cuts |
| | | Laga Salami
(PN Gran Sasso) | | Cold Cuts |
| |  | Lard from the Pig's Cheek (Guanciale)
Production features: The pig's cheek is first of all isolated, and then squared off. It is left stan... >>
(PN Pollino) | | Cold Cuts |
| |  | Luganega
It is the traditional cold cut for any rural household in Trentino. Usually, this product consists o... >>
(PN Dolomiti Bellunesi) | | Cold Cuts |
PAT
|  | Mocetta
Also called motzetta, it is a local product of Valle
d’Aosta and Canavese area, consisting of pre... >>
(PN Gran Paradiso) | | Cold Cuts |
PAT
| | Mortadella of Accumoli
History It is a cold cut traditionally widespread in the area of Accumoli. It is still produced with... >>
(PN Gran Sasso) | | Cold Cuts |
PAT
|  | Mortadella of Campotosto
History Historical documents witness the production of this cold cut in the area of Campotosto since... >>
(PN Gran Sasso) | | Cold Cuts |
| |  | Ossola Valley Cold Cuts
Ossola Valley cold cuts maintain in their meat a great richness of perfumes and tastes linked to the... >>
(PN Val Grande) | | Cold Cuts |
| | | Pancetta
The History The parts of the pork's belly are squared and trimmed. The trimmed parts are used for th... >>
(PN Gran Sasso) | | Cold Cuts |
Ossolani cold cuts (PN Val Grande) (photo by Marco Albizzati)
