THE WINNERS
The ‘Ago e Filo’ cured meats
This section collects haute cured meat products that are little known due to their small production but which are worth looking for. Distinctive products without denominations, then, but only products intended for a niche audience and individuals who are inquisitive about taste.
THE WINNERS
The ‘Ago e Filo’ cured meats
This section collects haute cured meat products that are little known due to their small production but which are worth looking for. Distinctive products without denominations, then, but only products intended for a niche audience and individuals who are inquisitive about taste.
In this section we have focused on little known products. Specifically, we have based the selection by defining it to those cured meats from small-scale productions, processed by breeders who are extremely vigilant in the care and breeding of the animals, products that may be difficult to find and of the highest quality.
No Protected Designation of Origin therefore, but only outstanding products intended for a niche audience. Original cured meats which, nevertheless, deserve to be known and should be recommended. Distinguished producers who respect tradition by improving it with some innovative touches. Memorable products that are just waiting to be discovered and tasted.
Learn more about the project
If we were to trace the parting moment in the history of organic farming, this would be the turn of the millennium.
Cutting is one of the oldest workers association associated to the art of cured meats.
This section collects haute cured meat products that are little known due to their small production but which are worth looking for.
To defend the typicality of certain food products, the EU has established two levels of denomination: PDO and PGI.
Our research work also analyzes the best locations in Italy where to taste selected and sought-after cured meats, proposed and spoken about with passion.