Piemonte, Emilia Romagna, Friuli Venezia Giulia
Prosciutto di Parma D.O.P.
Prosciutto di San Daniele D.O.P.
Salami with Barolo d.o.c.g.
Speck Alto Adige I.G.P.
Cotechino di Modena I.G.P.
Mortadella Bologna I.G.P
Raw ham (MEC ham)
Strolghino di Culatello
Fiocco di culatello
with bone, without bone, vacuum packed
All the regions of Italy have maintained traditional local preparations famous both in Italy and abroad. The Italian charcuterie products are always prepared using methods and systems that are rooted in the past, thereby preserving their typicalness.