Cold cuts belong to the oldest Italian food heritage and are the expression of the culture of the territory where natural foods are produced. The passion of the Romans for ham is a proof: via Panisperna (Panis et Perna), the ancient street of markets where the ham was sold in the shops with bread.

Over the centuries, the production and consumption of cold cuts have become increasingly relevant: from the Italian Renaissance triumphs where gastronomic art is developing, up to the XIX century, when the first food labs and first deli meat spread to Italy. The commitment of the entire production has been able to combine production tradition with modern nutritional needs. Cold cuts are a valuable source of protein, minerals, and vitamins from Group B.

The PDO and PGI cold cuts are a unique combination of human and environmental factors, that characterize a territory.
There are 21 PDO cold cuts and 20 PGI cold cuts.

Exported to the USA

Coppa Piacentina PDO

Culatello di Zibello PDO

Pancetta Piacentina PDO

Prosciutto di Carpegna PDO

Prosciutto di Modena PDO

Prosciutto di Parma PDO

Prosciutto di San Daniele PDO

Prosciutto Toscano PDO

Salame Brianza PDO

Salame Piacentino PDO

Salamini Italiani alla cacciatora PDO

Coppa di Parma PGI

Cotechino Modena PGI

Mortadella Bologna PGI

Salame Felino PGI

Salame Piemonte PGI

Speck Alto Adige PGI

Zampone Modena PGI

Not exported to the USA yet

Capocollo di Calabria PDO

Crudo di Cuneo PDO

Lardo D’arnad (Valle d’Aosta) PDO

Pancetta di Calabria PDO

Prosciutto Veneto Berico-Euganeo PDO

Salame di Varzi PDO

Soppressata di Calabria PDO

Soprèssa Vicentina PDO

Salsiccia di Calabria PDO

Valle d’Aosta Jambon De Bosses PDO

Bresaola della Valtellina PGI

Ciauscolo PGI

Finocchiona PGI

Lardo di Colonnata PGI

Mortadella di Prato PGI

Porchetta di Ariccia PGI

Prosciutto Amatriciano PGI

Prosciutto di Norcia PGI

Prosciutto di Sauris PGI

Salama da sugo PGI

Salame Cremona PGI

Salame d’oca di Mortara PGI

Salame Sant’angelo PGI