Salame

Ancient product, it originates from the Middle Ages and spread quickly through all Italian regions, developing many local variations through the centuries. The best cuts of pork are used for its preparation, in particular the shoulder, to which different mixtures of flavourings are added that give each salame its unique flavour. The spices most commonly used are salt and pepper, but garlic, mace, juniper or myrtle berries, fennel, chilli pepper and red wine are also used. The mixtures are filled into gut casings of various dimensions, so much so that the weight of a salame can vary from 25 g to more than 5 kg. It is for these reasons that it is not easy to catalogue the hundreds of types of salame produced in Italy. Just remember that Italy boasts 7 PDO and 6 PGI products.

- Salame di Varzi PDO (1996) link
- Salame Brianza PDO (1996)
- Salame Piacentino PDO (1996)
- Soppressata di Calabria PDO (1998) link
- Salsiccia di Calabria PDO (1998) link
- Salame Cacciatore PDO (2001) link
- Soprèssa Vicentina PDO (2003) link
- Salame d'oca di Mortara PGI (2004)
- Salame Cremona PGI (2007) link
- Salame Sant'Angelo PGI (2008)
- Ciauscolo PGI (2009)
- Salame Felino PGI (2013) link
- Salama da sugo PGI (2014) 
- Finocchiona PGI (2015) link
- Salame Piemonte PGI (2015) link

(in brackets the year of PDO/PGI recognition)