Meats and cured meats
Altamurana sheep
Altamurana sheep: a hardy Murgia breed kept alive by a Slow Food Presidium
Arrosticini (Abruzzo lamb skewers)
Arrosticini: Abruzzo's shepherd skewers of mutton cooked over embers
Belmonte gammune
Belmonte gammune: a boned pork leg aged sixteen months in the sea air
Bombetta (Martina Franca pork roll)
Bombetta: pork capocollo rolled around a soft heart of Canestrato cheese
Calabrian Podolica cattle
Calabrian Podolica cattle: lean beef from herds that roam the Sila plateau
Campotosto mortadella
Campotosto mortadella: a small mountain oval with a ribbon of lard at its heart
Capocollo di Calabria (cured pork neck)
Capocollo di Calabria PDO: peppered cured loin, aged at least one hundred days
Capocollo di Martina Franca
Capocollo di Martina Franca: bathed in vino cotto, smoked over oak and almond hulls
Castelpoto red sausage
Castelpoto red sausage, coloured by papauli peppers toasted in a wood oven
Central Italy lamb
Central Italy lamb PGI, raised outdoors on Apennine pasture
Frentano salsicciotto
Frentano salsicciotto: the pressed, square-cut salami of the Sangro valleys
Garganica goat
Garganica goat: the long-haired black goat of the Gargano and its dried musciska
Gentile di Puglia sheep
Gentile di Puglia sheep: fine wool, delicate lamb and milk for Canestrato
Gioi soppressata
Gioi soppressata: a Cilento salami with a ribbon of lard at its heart
Grecanico azze anca capicollo
Grecanico azze anca capicollo: cured leg from Calabria's Greek-speaking Bovesìa
Ischia pit-reared rabbit
Ischia pit-reared rabbit: raised semi-wild in pits of green tuff
L'Aquila liver sausage
L'Aquila liver sausage: a horseshoe of offal, hot or honey-sweet
Laticauda sheep
Laticauda sheep: fat-tailed lamb from the hills of inland Campania
Lucanica di Picerno
Lucanica di Picerno PGI: a horseshoe sausage scented with wild fennel
Marsicovetere ham
Marsicovetere ham: cured at a thousand metres between Mount Sirino and the sea
Nero Pugliese pig
Nero Pugliese pig: a black woodland breed, raised slowly for cured meats
Pancetta di Calabria (cured pork belly)
Pancetta di Calabria PDO: pink-and-white layers under a chilli-red coat
Pezzente of the Montagna Materana
Pezzente of the Montagna Materana: a farmhouse sausage that wastes nothing
Podolica cow of the Gargano
Podolica cow of the Gargano: free-grazing beef with golden fat and a bold flavour
Salamini italiani alla cacciatora
Salamini italiani alla cacciatora PDO: the hunter's pocket-sized salami
Salsiccia di Calabria (cured sausage)
Salsiccia di Calabria PDO: fennel-scented, sweet or hot, tied in a chain
Signora of Conca Casale
Signora of Conca Casale: an outsized Molise salami first made as a gift
Soppressata di Calabria (cured salami)
Soppressata di Calabria PDO: hand-tied, gently pressed, dense to the knife
Vallo di Diano sausage and soppressata
Vallo di Diano sausage and soppressata, hand-cut with the knife
Vasto ventricina
Vasto ventricina: hand-cut pork glowing with Altino sweet pepper
Ventricina di Montenero di Bisaccia (Molise cured pork)
Ventricina di Montenero di Bisaccia: lean leg, sweet paprika, eighteen months of patience
Ventricina teramana (spreadable Teramo salami)
Ventricina teramana: a soft, spreadable salami from the Teramo hills
Vitellone Bianco dell'Appennino Centrale beef
Vitellone Bianco dell'Appennino Centrale beef PGI, from Italy's white cattle
Zampina di Sammichele di Bari
Zampina di Sammichele di Bari PGI: a coiled sausage made for the grill