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Slow Food Foundation for Biodiversity Onlus

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Slow Food Foundation for Biodiversity Onlus

Cured Meats

1. Each phase in producing cured meats, including raising the pigs, must be carried out locally and, where possible, should involve using meat from native breeds.
For the methods used to raise, feed, treat and slaughter the animals, reference should be made to the information in the guidelines for native pig breeds.

2. Preparation (cleaning and trimming), cutting and processing the meat must be mainly carried out by hand or using equipment traditionally used for the production of the particular cured meat product (mincer , mixer, bagger). This also applies to tying the product. It is not permitted to use a blender.
The type of cutting must be specified (knife point, grinding or mincing), as well as the fineness of the meat (fine, medium or coarse) of the main fractions (lean and fat). If a meat mincer is used, the diameter of holes in the plate must be reported (in the protocol).

3. The cuts used to make the cured meat must be defined anatomically as must the percentage and origin of fat, when present.
For cased products, the casing must be of animal origin and the string must only be of plant fiber (the use of plastic materials is not permitted).
The diameter, length (in cm), appearance when commercialized (single, pairs, U shaped, multiple rows, etc.) and the type of tie must be specified.
The apparent consistency of the finished product of must be described (soft or hard) and the presence of any mold or particular external coloration noted.

4. The ingredients for treating the meat and producing the product in general must be natural and from the area where the cured meat is produced (except for spices and salt which may come from different areas providing this is expressly stated in the production protocol). The use of wine and vinegar is permitted providing it is self-produced or externally produced but of
local origin (in which case packaged).
Any spice blends must be prepared by the producer and not purchased prepackaged. If spices from a different geographical area are used, their origin must be stated.
It is not permitted to use flavorings (whether natural, identical to natural products or artificial), coloring agents, or preservatives.
The only additive permitted is E252 (potassium nitrate) in the minimum quantity possible and less than that permitted by law.
Fermentation must be natural: starter must not be added and as a result it is not permitted to add any type of sugar.
It is not permitted to use any other additive, even if not explicitly indicated in the present guidelines. It is also not permitted to use added substances such as caseinates or thickeners.

5. Drying is the first phase of aging, up to 15 days from processing, and can be carried out in environments with controlled humidity and temperature.
The subsequent period of aging should preferably occur in a natural or traditional environment, providing there is adequate ventilation, and constant temperature and humidity can be ensured.
The protocol must specify the duration of the drying and aging phases, as well as any particular environmental conditions required (temperature, humidity, ventilation, smoking).

6. If smoking is carried out, only untreated non-recycled wood can be used, preferably from the production area.

7. If meat from native breeds is used, this must be specified and noted on the label
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