Characteristic of Emilia Romagna are now spread a bit all over the country. Ciccioli are produced using the inventories of roasted lean and fat pork, which are fused to extract the lard. 'Ciccioli' are in fact produced using what remains of the lean and fat pork, melted lard to get. This mixture, which is obtained by filtering, is still hot fat, flavored and pressed before being left in flakes or in larger forms.


The stub is the portion of the pig half-carcase, between the third dorsal vertebra and the last lumbar vertebra. The particular characteristics of the product are: the crust, which has at the top a crisp, brown and savory taste, in the girth, the crust may have a soft consistency. The meat tasty and color between the white and pink is enhanced by the skilful use of rosemary, pepper and garlic.
Following the severing of the hind legs and the front and the removal of excess meat at the level of ham, shoulder, neck and of the thread, in order to ensure an adequate cooking of roast pork. It follows the phase of the cured with sea salt and subsequent rest, necessary for the salt to be absorbed properly. After a rest, a manual massage to all parts in which you deployed the excess salt is made. It is manually spiced with a mixture of black pepper, rosemary and garlic. The phase of the ligation, performed in a traditional way, constitutes a significant operation: it must ensure that, both during and after cooking, the product will maintain its compactness.

Salame d'oca (Goose salami)

The goose salami has its roots in Lomellina, a part of the Po Valley located in the south-western Lombardy, in the province of Pavia. In this area, the breeding goose has an ancient history. The abundance of standing water and wetlands and large tracts of land, have been an ideal environment for the breeding of these birds. The 'salame d'oca' was released in 1400 between Jewish communities from northern Europe and who settled in this area. The quality of this meat did not go unnoticed in the local community, thanks to the delicate and slightly spicy flavor. The slice reveals the dark red, pink and white of the various tiplogie meat used. 
It is made ​​up of several pieces of meat. The dough is made from the meat of goose and pork: the mixture consists of one third of the lean goose, third from those lean pork and a third from the fat of the pig, from 'pancetta and 'guanciale'. Goose bumps, properly salted, trimmed and sewn with cotton string are used as a wrapper to contain the dough. It is forbidden the use of artificial casings of leather or other birds or other animals. In the recipe better known, such as that of the area of Mortara in Pavia province, there are salt, pepper and spices. The product bagged and tied with the shape of the goose neck or the classical cylindrical shape of the sausages; is perforated and placed in ventilated rooms at variable temperature between 14 ° and 18 ° degrees, from one to three days, for the step of drying. Once dry, the product is cooked, before being sold whole or sliced​​.

- Salame d'oca di Mortara PGI (2004)
- Porchetta di Ariccia PGI (2011)

(in brackets the year of PGI recognition)