MORTADELLA BOLOGNA PGI

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www.mortadellabologna.com/

Production Area(s): Emilia-Romagna, Piedmont, Lombardy, Veneto, Tuscany, The Marche and Lazio regions and the Province of Trento.

Type of Meat: Pork

Product Description: It is a charcuterie product belonging to the cooked sausage category. It is prepared with a mixture of pork cuts. It is characterized by a cylindrical and oval shape. Its pink color and slightly spicy but intense fragrance make it unique among charcuterie products. When sliced, the surface of Mortadella Bologna PGI is smooth. It is important that the slice contain white-pearled checkers of fat.

Flavor Profile: Full taste, balanced and delicate without any trace of smoking

Suggested Wine Pairings: Lambrusco

PROSCIUTTO DI MODENA PDO

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www.consorzioprosciuttomodena.it/

Region(s): Emilia-Romagna

Production Area(s): the production area of Prosciutto di Modena corresponds to the hills and valleys around the orohydrographic basin of the Panaro river in Modena province and parts of the provinces of Bologna and Reggio Emilia. The pigs are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, The Marches, Abruzzo and Lazio.

Type of Meat: Pork

Product Description: Prosciutto di Modena PDO is a raw, cured charcuterie product, obtained through the processing of fresh pig legs belonging to the Large White Italian and Landrace pure or cross-breeds, Duroc cross-breeds and other compatible breeds. Prosciutto di Modena PDO has a minimum weight of 15.4 pounds. The slice has a bright red color.

Flavor Profile: The taste is savory but not salty, with a pleasant, sweet and intense fragrance.

Maturation: 14-30 months

Suggested Wine Pairings: Lambrusco

PROSCIUTTO DI PARMA PDO

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www.parmacrown.com/

Region(s): The production area is within parts of the Province of Parma in the Emilia- Romagna region. The pigs are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, The Marches, Abruzzo and Lazio.

Type of Meat: Pork

Product Description: Prosciutto di Parma PDO is a dry-cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds or hybrids compatible with the Italian Heavy Pig. Prosciutto di Parma PDO is roundish in shape and has no foot. The lean part of the slice is pink in color while the fat is white.

Flavor Profile: The taste is mild and delicate, slightly salty and it has a fragrant aroma.

Maturation: 1-3 years

Suggested Wine Pairings: Prosecco, Arneis

PROSCIUTTO DI SAN DANIELE PDO

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www.prosciuttosandaniele.it

Region(s): Friuli Venezia Giulia

Production Area(s): San Daniele del Friuli (Udine)

Type of Meat: Pork

Product Description: Prosciutto di San Daniele PDO is a drycured ham. It has only three ingredients: selected Italian pigs thighs, sea salt and the special microclimate of San Daniele. No additives or preservatives are used. The distinctive sign of excellence of Prosciutto di San Daniele PDO is the Consortium’s brand, applied to the rind. It can be easily recognized by the presence of the trotter and its shape reminiscent of a guitar.

Flavor Profile: A freshly cut slice of Prosciutto di San Daniele PDO is pinkish-red in color in the lean part, while the fat is pure white. The flavor is delicate, the typical aromas of the matured meat merge together producing a pleasant and satisfying sensation in the mouth. When chewed, the consistency of the slice is tender and dissolves in the mouth

Maturation: Minimum 13 months

Suggested Wine Pairings: Friulano

PROSCIUTTO TOSCANO PDO

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www.prosciuttotoscano.com/

Region(s): Tuscany

Production Area(s): Tuscany

Type of Meat: Pork

Product Description: Prosciutto Toscano PDO is a raw cured ham obtained through the processing of fresh pig legs from Italian pigs belonging to the Large White and Landrace breeds. It has a rounded shape, curved at the top and weighs roughly 18-20 pounds. Prosciutto Toscano PDO has a low moisture content that exalts its flavor and makes it particularly suited to be enjoyed in combination with sweet fruit such as melon, kiwi, pineapple and figs.

Maturation: The curing process, from salting to being put on the market, must last at least 10 months for legs of ham with a final weight of between 17 – 19 pounds and at least 12 months for hams with a weight of 19 pounds.

Flavor Profile: It has a delicate taste and a characteristic aroma deriving from the curing process and the typical local spices mixture used for it.

Suggested Wine Pairings: Sangiovese

SPECK ALTO ADIGE PGI

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www.speck.it

Region(s): Trentino Alto Adige

Production Area(s): Province of Bolzano in the Trentino Alto Adige region.

Type of Meat: Pork

Product Description: While ham is preserved through smoking techniques north of the Alps and air-dried in the south, the South Tyroleans have combined both methods to create the typical Speck Alto Adige PGI: lightly smoked and cured in the fresh mountain air. Speck Alto Adige PGI is obtained from deboned, trimmed (with or without the topside and, therefore, salted) pig thighs. The exterior is brown in color and the slice is red with pinkish-white areas. It has an elastic consistency; the lean parts are non-sticky and the fat parts non-greasy.

Flavor Profile: It has a particular taste, intense and flavorsome, not salty, with smoky, grassy and spicy hints as well as touches of aromatic herbs.

Maturation: 22 weeks on average based on weight

Suggested Wine Pairings: Schiava and Lagrein from Alto Adige