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QUALIVITA FOUNDATION - P.ZZA MATTEOTTI 30 - 53100 SIENA © QUALIVITA 2012
Qualigeo
QUALIVITA FOUNDATION - P.ZZA MATTEOTTI 30 - 53100 SIENA © QUALIVITA 2012
Qualigeo
MEAT Fresh (Class 1.1)
Abbacchio Romano PGI Class 1.1 (PDO-PGI-TSG) Fresh meat
The Abbacchio Romano PGI is light pink in colour with white fat cover. It has a fine texture, solid, lightly marbled with fat. On slaughter the carcasses' cold weight, without skin must be 8 kg maximum.
Agnello di Sardegna PGI Class 1.1 (PDO-PGI-TSG) Fresh meat
Agnello di Sardegna PGI is a pale pink to pink colour, the meat and the fat both have a firm consistency, the fat being white (for the da Latte and Leggero varieties) and a yellowy white (for the da Taglio variety). The weight varies for the three categories, from 5 to 7 kg for the first category, 7 to 10 kg for the second and 10 to 13 kg for the third. The tender, succulent and easily digestible meat has a full flavour and aroma.
Cinta Senese PDO Class 1.1 (PDO-PGI-TSG) Fresh meat
Fact sheet under construction
Vitellone Bianco dell'Appennino Centrale PGI Class 1.1 (PDO-PGI-TSG) Fresh meat
The meat of the Vitellone Bianco dell'Appennino Centrale PGI is succulent and nourishing; it has a very red colour, a fine grain and is consistent, firm and elastic at the same time, with little flecks of white fat. The fine quality of the meat depends also on the diet during the fattening period.
MEAT Products (Class 1.2)
Bresaola della Valtellina PGI Class 1.2 (PDO-PGI-TSG) Meat products
The Bresaola della Valtellina PGI is characterised by a uniform bright red colour, with a slightly darker rim and with a small white vein of the fat part. Its consistency is firm, the fragrance is slightly aromatic and the taste is pleasant and moderately savoury.
Capocollo di Calabria PDO Class 1.2 (PDO-PGI-TSG) Meat products
Capocollo di Calabria PDO sliced presents itself in a lively rose colour, with streaks of fat typical of the pig loin. The taste is delicate and improves with maturation; the fragrance is characteristic and has fair intensity.
Ciauscolo PGI Class 1.2 (PDO-PGI-TSG) Meat products
Ciauscolo PGI has a cylindrical shape with a diameter of 4.5-10 cm, a length of 15-45 cm and a variable weight between 400 and 2,500 gr. It has a soft consistency with almost spreading properties; the slice is homogeneous and uniform red-rosy in colour. Its scent is delicate, aromatic and typical with a savoury and delicate taste, never sour.
Coppa di Parma PGI Class 1.2 (PDO-PGI-TSG) Meat products
Coppa di Parma PGI is cylindrical in shape, with a size varying from 25 to 40 cm in length and a minimum weight of 1,3 kg. On cutting, the slice is fairly firm and not greasy, the lean parts are red in colour and the fatty parts are pinkish. It is mildly seasoned with a meaty taste.
Coppa Piacentina PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Coppa Piacentina PDO has a cylindrical shape with the ends slightly narrower. When cut, the slices should present themselves firm and uniform, characterised by a red colour alternated with the rose white of the fat parts. The taste is sweet but delicate and improves with maturation.
Cotechino Modena PGI Class 1.2 (PDO-PGI-TSG) Meat products
Cotechino Modena PGI has a cylindrical shape, has to be easily sliceable and produce a solid slice. When cutting, the slices should be firm, with uniform grain, in red colour characterised by parts tending towards rose. The taste is characteristic.
Crudo di Cuneo PDO Class 1.2 (PDO-PGI-TSG) Meat products
Crudo di Cuneo PDO has a weight between 7 and 10 kg, the thigh is trimmed and free from foot. The lean part of the slice is uniform red in colour, whilst the fat is white. The consistency is soft and compact and the aroma is sweet and fragrant.
Culatello di Zibello PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Culatello di Zibello PDO is pear-shaped, when cut it has a uniform red colour and the fat between the various muscular fascicles is white. The fragrance is intense and characteristic, the taste is mild and delicate.
Lardo di Colonnata PGI Class 1.2 (PDO-PGI-TSG) Meat products
The Lardo di Colonnata PGI usually has a rectangular shape with a thickness of approximately 3 cm. There can be a streak of lean meat inside. Its consistency is uniform and tender, the colour is white, with a slight rose touch of vaguely tarnished. The fragrance is full of aromas; the taste is delicate and fresh, enriched by the aromatic herbs and the spices that cover it.
Mortadella Bologna PGI Class 1.2 (PDO-PGI-TSG) Meat products
Mortadella Bologna PGI is characterised by a cylindrical and oval shape. The rose colour and its slightly spicy but intense fragrance make it unique amongst the cold cut products. The surface when sliced is velvety, the slice should contain white-pearled checkers of fat tissue and the taste is delicate without traces of smoking.
Pancetta di Calabria PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Pancetta di Calabria PDO with the pigskin, weighing between 3 and 4 kg, should have a width between 3 and 6 cm. The product is characterised by a red colour on the external part, marked by the presence of Chili pepper powder. The appearance when sliced is rose, with thin streaks alternating lean meat and fat. The fragrance is intense, natural, with good savouriness.
Pancetta Piacentina PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Pancetta Piacentina PDO has a cylindrical shape and weighs between 4 and 8 kg; the slice is characterised by the alternation between circular layers that vary from a bright red to the rose white of the fat parts. The meat has a pleasant fragrance, sweet, with a tasty flavour. To the palate's perception, the slice presents itself soft, with a tendency to melt, thanks to the presence of the fat parts, which also determine the delicate and remarkably mild taste, still maintaining that savourine...
Porchetta di Ariccia PGI Class 1.2 (PDO-PGI-TSG) Meat products
Fact sheet under construction
Prosciutto Amatriciano PGI Class 1.2 (PDO-PGI-TSG) Meat products
Sliced Prosciutto Amatriciano PGI is reddish-pink in colour, interspersed with the pure white of the marbling fat. It is savoury but not salty and has a pleasant, sweet but intense fragrance.
Prosciutto di Carpegna PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Prosciutto di Carpegna PDO has a round shape, tending to flat; the width usually varies between 8.5 and 10.5 kg. The colour when cut tends towards a salmon rose with a fair quantity of solid fat, of a rose white colour. The taste is characteristic, delicate, mild and fragrant.
Prosciutto di Modena PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Prosciutto di Modena PDO sliced presents itself with a bright red colour. The taste is savoury but not salty, with a pleasant fragrance, mild and intense.
Prosciutto di Norcia PGI Class 1.2 (PDO-PGI-TSG) Meat products
The Prosciutto di Norcia PGI has a characteristic rounded pear shape and is classified amongst the mountain hams, the weight is usually not less than 8,5 kg; the cut slice presents itself with a colour ranging from rose to red, with a savoury aroma and taste, but not salty. The fragrance is characteristic, slightly spicy given the presence of small amounts of pepper.
Prosciutto di Parma PDO Class 1.2 (PDO-PGI-TSG) Meat products
The meat of Prosciutto di Parma PDO is pink and the fat is white, the taste is mild and delicate, lightly salted and with a particular aroma.
Prosciutto di San Daniele PDO Class 1.2 (PDO-PGI-TSG) Meat products
Prosciutto di San Daniele PDO is shaped like a guitar, when cut it has a uniform reddish-pink colour with streaks of white fat. It has an intense aroma and a mild and delicate taste.
Prosciutto di Sauris PGI Class 1.2 (PDO-PGI-TSG) Meat products
Prosciutto di Sauris PGI is roundish in shape and free from trotter, with the rind in a uniform gold walnut colour and orange shades. When cut the colour is uniform rosy-red with the grease parts in a colour spanning from white to rosy-white. The aroma is delicate and the flavour is sweet with a good hint of smoking.
Prosciutto Toscano PDO Class 1.2 (PDO-PGI-TSG) Meat products
Prosciutto Toscano PDO has a rounded shape; it is curved at the top and weighs roughly 8 or 9 kg. When sliced it colour runs from vibrant to light red, there is little fat either in or external to the muscle. It has a delicate taste and a characteristic aroma derived from its elaborated seasoning process.
Prosciutto Veneto Berico-Euganeo PDO Class 1.2 (PDO-PGI-TSG) Meat products
Prosciutto Veneto Berico-Euganeo PDO naturally half-pressed shape and has no distal part, the piedino. Its weight at the end of seasoning varies from 8 - 11 kg but could be as low as 7 kg for boned hams. The meat has a pink to red colour, with the fat parts being completely white. When sliced it has a pink colour, with a characteristic aroma and a soft and delicate taste.
Salame Brianza PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Salame Brianza PDO has a cylindrical shape; it is compact and has a firm consistency. When sliced the surface is homogeneous with a uniform ruby red colour. It has a characteristic delicate perfume and a sweet, never sour, taste.
Salame Cremona PGI Class 1.2 (PDO-PGI-TSG) Meat products
Salame Cremona PGI is extremely aromatic and spicy and has an intense red colour which fades to white in the fatty parts. The product has a cylindrical shape with an irregular surface and has a soft consistency. The slices are compact and homogenous.
Salame d'Oca di Mortara PGI Class 1.2 (PDO-PGI-TSG) Meat products
Salame d'Oca di Mortara PGI has a tubular or goose neck shape depending if the paste has been cased in the skin of the neck, back or stomach of the animal. When cut the casing should remain attached to the paste. The sweet and delicate flavour is characteristic of goose meat and the aroma is fine and mild, due to the presence of spices.
Soppressata di Calabria PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Soppressata di Calabria PDO has a slightly squashed cylindrical shape. When cut it is compact but slightly soft with a natural red colour or a bright and uniform red tone depending on the use of the natural ingredients, the flavours can be intense or mild, with a well balanced taste.
Soprèssa Vicentina PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Soprèssa Vicentina PDO has a cylindrical shape with an exterior surface covered with a light patina which develops naturally during ageing. The brawn texture is compact but soft. The sliced meat is rosy to red with a medium grain texture. The spicy aroma sometimes has a fragrance of aromatic herbs with or without garlic. The flavour is delicate, quite light and peppered or flavoured with garlic.
Südtiroler Speck GGA - Speck dell'Alto Adige PGI Class 1.2 (PDO-PGI-TSG) Meat products
Speck dell'Alto Adige PGI has a brown exterior skin, when cut it is red with pinkish-white parts. The flavour is full and well balanced, the taste is characteristic for the presence of smoky aromas and the fragrances used during the salting process like black pepper, juniper berries and garlic.
Valle d'Aosta Lard d'Arnad PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Valle d'Aosta Lard d'Arnad PDO is made in pieces of different sizes depending on cut or technology, with a height of minimum 3 cm. Each piece has the pig rind on the sides and the external side is white with a possible layer of meat, while the heart is generally light rosy and free from veins. The odour and flavour are good and recall the herbs used for the mix.
Vallée d'Aoste Jambon de Bosses - Valle d'Aosta Jambon de Bosses PDO Class 1.2 (PDO-PGI-TSG) Meat products
The Vallée d'Aoste Jambon de Bosses PDO has a semi pressed shape tied with a cord which passes through a hole in the top part of the leg. The colour when cut is a wine red, the lard is firm and shiny, sometimes with red shades on the outside. The taste is delicate and lightly salted with a hint of sweetness and an aromatic background with delicate hint of rustic.
Zampone di Modena PGI Class 1.2 (PDO-PGI-TSG) Meat products
The Zampone di Modena PGI has a soft compactness and must be easily sliced, and the slice must be solid and compact with a rosy colour tending to red and uniform tones and grains. The flavour is peculiar, very strong and aromatic.