Meat and fine cured pork meats
In the past, beef and cured meat interested all the farms, especially those at "sharecropping” in the Marche region,"; the Marchigiana breed provided strength for towing of vehicles and farm implements, while pigs , sheep, goats, poultry and rabbits breeding had a familiar peculiarity and contributed to small family farmers' livelihood and income.
This historical context, though deeply modified, still has its important significance and weight especially with the choice of quality products . The Marche has been , for years, the leading region for Quality Certifcation for the Carpegna ham and breeds of cattle Marchigiana, one of the finest to be found anywhere
The meat is safeguarded under the IGP (PGI, Protected Geographical Indication)White Veal of the Central Apennines seal.
Even the history of the cured meat is related to sharecropping family, who used to eat almost all parts of the pig. The habit of not wasting any part and the need to make maximum use of the lard gave birth also to the two most typical cured meats: salami of Fabriano and ciauscolo (soft and spreadable salami).
To know where to find high quality meat and cured meat selling points visit the dedicated web-pages:
Prodotti tipici e salumi
Punti vendita Qualità Marche