Meats and cured meats

Abruzzo arrosticini

Mutton skewers cooked on the canala, a story tied to transhumance, recognition as a traditional product and the road towards EU protection: how and where to understand them.

Photo: Marica Massaro / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.

Cisternino bombette

Capocollo and canestrato rolls, the butcher's grill and Cisternino's old town: history, technique and how to experience them.

Photo: Matthias Holländer at German Wikipedia / Wikimedia Commons — Public domain · Resized and converted to WebP.

Martina Franca capocollo

The cured meat of the trulli country: the cut, the method, the Slow Food Presidium, the road to PGI status and a day between Martina Franca, Locorotondo and Cisternino.

Photo: AntonioCaso93 / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.

Mortadella di Campotosto

Neither PDO nor PGI: a traditional Abruzzo product and Slow Food Presidium. Lean meat, a strip of lard at the centre, oak or beech smoke and the north wind at 1,300 metres.

Belmonte tomato

A pink tomato that can weigh over a kilo, brought back by an emigrant in the early 1900s, Belmonte's gammune, the ship-shaped village and the sea around the Isca rocks: a summer guide to the Cosenza Tyrrhenian coast.

Puglian sausages and butcher grills

Sammichele zampina and butcher-grill traditions: recognising different products, ingredients and contexts.

Photo: Dogiulio / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.

Calabrian PDO cured meats: capocollo, soppressata, salsiccia and pancetta

Capocollo, Soppressata, Salsiccia and Pancetta di Calabria: four PDOs since 1998, pigs raised in the region, set ageing times, and what, like 'nduja, is not PDO.

Ventricina from the Vasto area and Molise

It is neither PDO nor PGI: it is a family of traditional salami. The Slow Food Presidium of the Vasto area, the Montenero di Bisaccia version, the spreadable Teramo type and the Altino pepper.