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

 

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Meat and fine cured pork meats

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Discover the taste and handicraft of Carpegna ham PDO

Carpegna ham PDO

Among the most noble cold cuts there is Carpegna ham, which in 1996 has obtained the POD stamp (Protected Designation of...

Discover the taste and handicraft of The Italian “Cacciatore”  salami  PDO

The Italian “Cacciatore” salami PDO

The history of the cured meats of the Marche is tied in with the sharecroppers, who would use almost every part of the...

Discover the taste and handicraft of Fabriano Salame Slow Food Presidia

Fabriano Salame Slow Food Presidia

The Salame di Fabriano, in the lard salami category, is mentioned in 17th and 18th century documents, where it was given...

Discover the taste and handicraft of The softest Salami: Ciauscolo PGI

The softest Salami: Ciauscolo PGI

The history of the cured meats of the Marche is tied in with the sharecroppers, who would use almost every part of the...

Discover the taste and handicraft of Mortadella

Mortadella

The “Mortadella Bologna” PGI is a cold cut product made with pure pork meat, finely chopped, mixed with lard...

Discover the taste and handicraft of White beef cattle from the Central Apennines PGI

White beef cattle from the Central Apennines PGI

The White beef cattle from the Central Apennines PGI  is the fresh meat obtained from cows and bullocks of the...

Discover the taste and handicraft of The lamb from Central Italy

The lamb from Central Italy

The lamb from Central Italy has earned the PGI.It is the lamb born and raised in the territory of central Italy,...