[Autom. eng. transl.] There are 10 cured meats with denomination of origin (3 PDO and 7 PGI) currently recognized in the Lombardy region, namely Bresaola della Valtellina PGI, Coppa di Parma PGI, Cotechino Modena PGI, Mortadella Bologna PGI, Salame Brianza DOP, the Cremona PGI Salame, the Goose Salame of Mortara PGI, the Salame di Varzi DOP, the Italian Salamini alla Cacciatora DOP and the Zampone Modena PGI. Of these cured meats, 6 are also produced outside Lombardy, but all of them also use raw materials produced outside the region. In a similar way to what is explained in the introductory part of chapter 2 on cheeses, the data on the PDO and PGI cured meats that follow show the structural data of the individual supply chains, which in turn are detailed according to the type of actors involved, from certified farms to slicers. . Also in this case different cured meats share the same range of production and breeding of the heads; consequently, the data relating to certified reared animals and to the raw material obtained from certified slaughterers / disconnectors and cutting plants, is potentially usable in all the chains that envisage the transformation into derivatives of meat with the PDO and PGI brand. Several cured meats, even if PGI and non-PDO, require that the farms are certified, as the specification sets limits on the feeding of the animals and, sometimes, on the breeds raised.
|Translated title of the contribution||[Autom. eng. transl.] Cold cuts|
|Title of host publication||I prodotti DOP e IGP food della Lombardia|
|Number of pages||11|
|Publication status||Published - 2019|