Abstract
[Autom. eng. transl.] In this chapter an analysis of the fililere of Lombard PDO / PGI cured meats is presented, reporting the structural data, which in turn are detailed according to the type of actors involved, from farms to seasoners. The data includes the quantities of raw material processed, the volumes of certified product and the number of companies involved.
| Translated title of the contribution | [Autom. eng. transl.] Cold cuts |
|---|---|
| Original language | Italian |
| Title of host publication | I prodotti DOP e IGP food della Lombardia nel 2016. Rapporto 2017 |
| Editors | D Rama |
| Pages | 26-36 |
| Number of pages | 11 |
| Publication status | Published - 2018 |
Keywords
- DOP
- IGP
- Lombardia
- salumi
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