The prosciutto cotto (cooked ham) is obtained from hog thighs, boned, salted and then cooked: the thighs are the same for the production of the prosciutto crudo (raw ham).

Typical of Emilia Romagna, they can be found throughout Italy. The ciccioli (cracklings) are produced using the leftovers of lean and fat parts of the hog which are melted to obtain lard.

Speck is a typical product from the northeast of Italy obtained by the raw thigh of the hog, smoked and seasoned. The Speck of Alto Adige has received the European PGI mark recognition.

The salami has ancient roots: over the centuries it has evolved into different varieties, to the point of constituting a real “family”, with specialties for each region.