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Istituto Valorizzazione Salumi Italiani Milanofiori, Strada 4, Palazzo Q8 – 20089 Rozzano (MI) – Italy Tel.: +39 02 892590.1 - Fax: +39 02 57510607 [email protected] - www.salumi-italiani.it

Fine Cured Meats from Italy, for the Most Original Flavours

So many ways to share the finest branded Cured Meats from Italy

Quality and Flavours, Tradition and Modernity: Fruits of Culture, expertise and selection. From Etruscan times, after the departure of Roman legions and foreign invaders, Italy has developed and adopted the finest preservation techniques (salting and maturing). This art of preservation has, over the course of centuries, given rise to hundreds of speciality cured meats, each linked to its regional culture. Though very different, these specialities share the same values: care in the choice of ingredients, local supply, the ambient air used in the slow maturing that promotes absorption and digestibility. Preparation, expertise and the human touch complete the secrets of manufacturing. Inspired by respect for tradition, and Italian passion, these products are of consistent quality but are also highly individual in flavour and aroma. They are for the most part recognized by the European Union as Protected Designations of Origin (PDO) or Protected Geographical Indications (PGI).

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European Seals of Recognition Protected Designation of Origin (PDO) denotes a product whose production, conversion and processing take place within certain geographical areas with recognized and established expertise. Protected Geographical Indication (PGI) denotes a product that maintains the bond with a local area, and in at least one phase of production, conversion or processing; in this way the product may achieve a greater reputation. In Italy, as of December 2009, there are 32 cured meats which are marked PDO and PGI, and attributed solely to those products which have centuries-old traditions behind them. These 32 cured meats represent one third of the total typical European meat-based products and thus prove the value of Italian food culture in this category.

Consortium Labels As part of PDO and PGI controls, each product is clearly branded with the seal of its “Consortium”, to avoid confusion with other products. This label, affixed at the end of the processing phase under strict monitoring by the Consortium, ensures the quality and controls demanded by law and the product's quality level.

Flavours that fuse tradition with modernity The expertise and dedication of Italian producers have developed the nutritional qualities of its cured meats throughout the entire range of products. According to the specialities and their processing methods some major steps forward have been made: reduction in salt content, mono-unsaturated fatty acids thanks to ingredient selection and to the maturing process, the presence of mineral salts and B vitamins, and cooking techniques tailored to the products and which improve digestibility, etc. Cured meats from Italy have consistently met rising expectations, some highly specific, while preserving their original flavours. The Taste is respected whatever may occur.

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Cured Specialities Dry-cured Ham from Italy Prosciutto di San Daniele (PDO), Prosciutto di Parma (PDO), Prosciutto di Modena (PDO), Prosciutto Toscano (PDO), Prosciutto di Carpegna (PDO), Prosciutto Veneto BericoEuganeo (PDO), Prosciutto di Norcia (PGI), Jambon de Bosses (PDO), Crudo di Cuneo (PDO). Always matured, these specialities are obtained from the thighs of traditional Italian pigs which are reared slowly in a healthy and controlled environment; they provide a mature quality of meat, containing less water, which is perfectly tailored for the processing methods of these. Massaged by hand during the preparation stages, from salting to protecting the open parts to prevent drying, maturing and assessing, they are prepared patiently for tasting pleasure. Delicately pink in colour, with fine lines of fat once the mix has been made, regional particularities are infused by a subtle balancing of flavours. These are the result of both common and specific choices, and of local expertise. It is therefore no coincidence that so many regional products have been recognized as PDO or PGI.

Prosciutto di Parma - PDO Prosciutto di Parma was known to the Romans, who took them to Rome and used them to feed their troops. Prosciutto di Parma obtained its European recognition and its PDO status in 1996. It is made from pork legs and strict regulations govern the phases of trimming, salting - the salting phases are carried out in different ways: the rind is treated with damp salt, while the lean sections are smeared with dry salt – resting, washing – drying, pre-maturation trimming, smearing, maturation, testing and marking. The minimum maturation period is 12 months. The entire production of Prosciutto di Parma PDO is carried out in a limited area encompassing the territory of the Province of Parma south of the Via Emilia, and bordered in the east by the Enza river and in the west by the Stirone river. 4

Prosciutto di San Daniele - PDO Region: The renowned Protected Designation of Origin Ham, produced at 276m altitude around the village of San Daniele del Friuli (Friuli), benefits from the air currents circulating between the Pre-Alps and the Adriatic. Prosciutto di San Daniele obtained its European recognition and its PDO status in 1996. History: The history of Prosciutto di San Daniele goes back a very long time. The Celts were the first to use salt to preserve pork and the first to settle in the San Daniele area of Friuli. The Romans knew this Prosciutto well, so much so that on a butcher’s memorial stone found in Portogruaro in the Venezia-Giulia Region, a real Prosciutto di San Daniele is depicted, complete with trotter. It has been historically proven that soon after 1.000 A.D. , the Patriarch of Aquileia accepted Prosciutto in payment of taxes.

Processing: The pig thighs used for Prosciutto di San Daniele are packaged with the entire foot, respecting tradition and production specifications; they are also pressed, which gives the characteristic form larger than other hams. Once left to rest, they are washed, dried and matured for at least 13 months (even up to 24 months) before being tested and, if they meet the specification, they receive the iron red label of San Daniele.

Pleasure of the senses: When sliced, the lean part of the Prosciutto di San Daniele is an even rosy red in colour, with the borders and the marbling of fat a soft white. The aroma is intense and the flavour mild and delicate with a more defined aftertaste. It should not be eaten together with pickles of any sort or other strongflavoured foods.

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Other Cured Specialities Culatello di Zibello – PDO The Po, the largest river in Italy, is synonymous with the home of Culatello di Zibello PDO. The art of preparing Culatello, passed down from generation to generation, contains within it the history of this area, of its inhabitants and the characteristics of its climate. Culatello di Zibello PDO is made from the upper leg section of the adult pig. This is carefully trimmed, sprinkled with salt and massaged until the salt has penetrated the meat, then left to rest. Then it is placed in a pig's bladder and skillfully tied into the classic pear-shape. The maturing process in half-buried cellars - on average for 16 months - develops the typical taste and aromas of Culatello di Zibello PDO. The combination of summer warmth and autumn fog prepares Culatello di Zibello for consumption the winter following its production.

Speck Alto Adige - PGI Speck Alto Adige PGI is produced according to the traditional rule “only a little salt and smoke, and a lot of air”, essentially with only moderate salting and alternating smoke curing and fresh air. It is made from deboned pork legs cut into pieces - the so-called baffe - and the rind and excess fat is removed. The meat is then skillfully seasoned with salt, garlic, white and black pepper, bay leaves, juniper berries, nutmeg and other spices and aromatic herbs. After a resting period of around 30 days, the meat is smoked (beech and maple wood are used along with juniper berries) in special rooms. The meat is matured for around at least five months to ensure perfect maturation and balanced aromas. Cut fine, its characteristic aromas are subtle, smoky, lightly peppered and complex in the mouth. 6

Italian Salami Salamini italiani alla Cacciatora (Salame Cacciatore) PDO, Salame Brianza PDO, Salame Piacentino PDO, Salame di Varzi PDO, Soppressata di Calabria PDO, Salsiccia di Calabria PDO, Sopressa Vicentina PDO, Salame d’Oca di Mortara PGI, Salame Cremona PGI, Ciauscolo PGI and Salame Sant’Angelo PGI. Italian salamis are a very important range in the ranks of Italian cured meats, with each region displaying characteristic varieties. The various salamis can be distinguished by shape, size of grain, and by the added ingredients (garlic, chilli, wines , etc.) which give the typical flavour of each region (for example chilli in southern Italian salamis, and red wine which is sometimes added in the Po valley).

Salame Cacciatore - PDO Region: Salamini italiani alla Cacciatora are processed in the same areas in which the special pigs used in their production are reared. This very special salami was granted PDO status in 2001.

History: It is said that the name “alla Cacciatora” comes from the practice of the local “cacciatori”, or hunters, to take one of these salamis with them, small enough to fit into their knapsacks. Commonly known as the “Cacciatori”, these Italian salamis are now exported and enjoyed around the world.

Processing: Made from lean meat - exclusively from pigs born and reared in areas of central and northern Italy - fat, salt, pepper (ground and in pieces) and garlic; the meat is ground and, according to tradition, mixed, filled into casings and tied into the typical strings and then matured. Salame Cacciatore PDO must meet precise requirements set out in the regulations regarding the quantity of protein and fat/protein ratios, colour, aroma, taste and texture of the sliced product. Around 15cm long, its diameter does not exceed 6cm.

Pleasure of the senses: These salamis are small, dry and compact, with a ruby red colour and evenly distributed grains of fat, characterized by a mild aroma and taste. Perfect for any occasion: meals, snacks or aperitifs. 7

Pancetta - PDO Pancetta Piacentina (from the area around Piacenza) and Pancetta di Calabria have been granted European PDO status. Made from pork belly, various salt based seasonings are added, as well as natural aromas and spices. “Pancette” rest for a period of 10-15 days (according to the type), during which time they are regularly massaged so as to ensure the seasoning is uniformly distributed; followed finally by the maturing phase which lasts at least 3 months. Most often cylindrical in shape, once cut very finely “Pancette” display alternating pink and white stripes, of fat and lean meat; they can be used in a vast array of dishes: grilled, fried, in salad and on bread, and with fruit on tarts. They exult in their colours and aromas and their potential uses give them a new modernity.

Coppa - PDO Coppa is a traditional Italian product with a wide array of nuances in taste and denomination. Coppa Piacentina, from the provinces of Parma and Piacenza, as well as Capocollo from Calabria, have been granted PDO status. Coppa is, like ham, a product that is matured whole. The salting is an important phase, during which salt and other spices infuse the product. The aromatic preparation of Coppa Piacentina PDO also involves the addition of local white wine, while Capocollo from Calabria has chilli added. The refining stage begins with a drying period of 10 to 15 days; then starts the maturing phase for a period of 100 days for Capocollo and at least 6 months for Coppa. A cylindrical shape, once finely cut, it displays lean, red and smooth sections with very white fatty marbling. 8

Region: Typical production, made from finest cuts of adult beef in area of Valtellina – in the PreAlps of Northern Italy – which alone holds the European status of PGI. Valtellina’s unique climate is the main secret in the production of Bresaola della Valtellina PGI making it a typical product, individual and incomparable. The mark is used exclusively by producers in the province of Sondrio. History: The first literary references to the production of Bresaola go back to the 15th Century but its origins are certainly earlier. It was produced only domestically until the first decades of the 19th Century, when its artisan production flourished and the product crossed the Italian border and was exported to nearby Switzerland. Processing: The ability to select the best cuts from the adult cattle (top side, rump, silver side, eye round and thick flank), the skill in trimming, the expert dosage of the natural flavourings, massaging the meat during salting, the right variations of temperature and humidity – slowly and precisely over time during maturation – are today the legacy of a culture steeped in local tradition. The meat is dry coated with a mixture salt, pepper, garlic, cinnamon, bay leaf and cloves (later with wine, spices, and sugars) and allowed to cure in brine for around 10 to 15 days, then filled into casings, and dried and matured (for between 4 and 8 weeks).

Pleasure of the senses: It is characterized by its bright red colour, its well-defined, savoury flavour, and its delicate and slightly fragrant aroma. Traditionally, it is eaten thinly sliced and garnished with oil, lemon juice and pepper. It is served with salads, bread, fruit and fresh cheeses.

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Cooked Specialities Mortadella Bologna - PGI Region: The North of Italy boasts numerous gastronomic specialities, including “Mortadella Bologna”, which has been granted a PGI Label by the European Union.

History: The name “Mortadella” is said to derive from the Latin “farcimen myrtatum”, which describes a cooked product particularly enjoyed by the Romans, based on pork meat flavoured with myrtle berries and ground in a mortar bowl. The Bologna typical designation goes back to 1661, when Cardinal Farnese published a public notice defining the methods of processing. From the late Renaissance period through subsequent eras, literary and historical traces and references associated with this product become ever more numerous. Processing: Mortadella Bologna PGI is made from a mixture of selected and finely ground pork cuts to which is added fat lardons from the throat area, considered to be the best. Salt and natural flavours are added and then the mixture is filled into natural casings. The most important and delicate part is the “cooking” in special ovens where the air is brought to the required temperature by indirect contact with steam. Mortadella is packaged in cylindrical or ovoid form, in small, medium and super sizes: the latter can weight more than 100 Kg.

Pleasure of the senses: Mortadella Bologna PGI, when sliced, has a velvety surface with a bright and even pink colour. The taste is delicate and its aroma is incomparable. The rich flavour is well-balanced by the lardons, which give this deli meat its mildness. Once sliced, preferably very thinly, it is eaten with durum wheat or rye bread. It can also be diced and served as an aperitif or added to pasta and savoury tarts, or as ingredient to add flavour to mixed salads. 10

Other Cooked Specialities “Prosciutto Cotto“ / Italian Cooked Ham A relatively new product “Prosciutto Cotto” quickly won over the Italians, becoming one of the best selling cured meats thanks to its highly valued taste. With its smooth and delicate consistency, its high digestibility, it has various uses: on its own or as part of other dishes and as an ingredient in original recipes. “Prosciutto Cotto” is made from selected high quality pork thighs; boned and rubbed to help the infusion of spices, such as salt, pepper, bay and juniper. The hams are finally put into special moulds to give them their classic shape. The slow cooking takes place in steam ovens, ensuring the ham retains its sensory characteristics, resulting in smooth and velvety slices, with sweet, complex, delicate and aromatic flavours.

Zampone Modena - PGI and Cotechino Modena - PGI The historical origin of the Zampone Modena goes back to the beginning of the 15th Century and its fame is confirmed by numerous literary references. According to several historians, the inhabitants of Mirandola, in the Province of Modena, during a siege on the city by Pope Julius II’s troops in 1511, started to fill the meat firstly into pork rind, then into pigs’ trotters. This tradition led to the “Zampone Modena” and the “Cotechino Modena” being granted PGI status in 1999. “Cotechino Modena PGI” is a mix of lean cuts of pork, of fat from the neck, the most prized, and rind – the most characteristic part – which gives it the smooth. “Zampone Modena PGO” is produced in the same way but placed in the skin of a foreleg trotter. Shops sell “Zampone” and “Cotechino” both raw and pre-cooked. They can be bought in any season, though they were originally eaten at New Year for good luck. 11