Protected Geographical Indication (Italian IGP) – Salumeria Volpetti https://www.volpetti.com/en/ Storica Salumeria di Testaccio Sun, 13 Jul 2025 15:20:56 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.21 https://www.volpetti.com/wp-content/uploads/2018/02/favicon.png Protected Geographical Indication (Italian IGP) – Salumeria Volpetti https://www.volpetti.com/en/ 32 32 Bresaola from Valtellina PGI, piece https://www.volpetti.com/en/prodotto/bresaola-from-valtellina-pgi-piece/ Wed, 13 Mar 2019 17:23:43 +0000 https://www.volpetti.com/prodotto/bresaola-della-valtellina-igp-a-trancio/ Valtellina is an alpine valley in Lombardy, Northern Italy, bordering Switzerland. Together with Valchiavenna, it is a historical producer of beef Bresaola, the leanest and healthiest among the Italian salumi (cured meats).
This PGI-certified Bresaola is made by spicing and air-curing only the best part of the beef topside.

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]]> Balsamic Vinegar from Modena PDO – Platinum Seal Aged https://www.volpetti.com/en/prodotto/balsamic-vinegar-from-modena-pdo-platinum-seal-aged/ Sun, 02 Dec 2018 22:20:42 +0000 https://www.volpetti.com/prodotto/aceto-balsamico-tradizionale-di-modena-igp-sigillo-platino-invecchiato/ Aged in the most precious wooden barrels, this PGI-certified balsamic vinegar is ideal to accompaign Parmesan Cheese, strawberries and soft desserts.

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]]> Balsamic Vinegar from Modena PDO – Green Seal Aged https://www.volpetti.com/en/prodotto/balsamic-vinegar-from-modena-pdo-green-seal-aged/ Sun, 02 Dec 2018 22:20:42 +0000 https://www.volpetti.com/prodotto/aceto-balsamico-tradizionale-di-modena-igp-sigillo-verde-invecchiato/ Aged in oak barrels, the Green Seal Balsamic Vinegar has a distinctive and pungent smell. We recommend to try it on roast meats or stews.

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]]> Balsamic Vinegar of Modena PGI – Gold Seal – Aged https://www.volpetti.com/en/prodotto/balsamic-vinegar-of-modena-pgi-gold-seal-aged/ Sun, 02 Dec 2018 22:20:41 +0000 https://www.volpetti.com/prodotto/aceto-balsamico-tradizionale-di-modena-igp-sigillo-oro-invecchiato/ A PGI balsamic vinegar of Modena aged in fine French barrels that enrich it with exquisite aromas and fragrances. Recommended for risotto and fish and meat carpaccio.

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]]> Cecina from León PGI, piece https://www.volpetti.com/en/prodotto/cecina-from-leon-pgi-piece/ Fri, 05 Jun 2020 20:20:20 +0000 https://www.volpetti.com/prodotto/cecina-de-leon-igp-a-trancio/ PGI-certified smoked and cured beef sausage. Produced in the Spanish province of León.

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La Cecina de Leon, detta anche prosciutto di bue, viene ricavata dalla fesa o dalla sottofesa di un bovino di grandi dimensioni, la vacca asturiana, che viene salata, essiccata e poi affumicata.
Molto diversa dalla nostrana Bresaola, al palato si presenta morbida e dolce, grazie alla sua diffusa marezzatura (la carne è solcata da sottili striature di grasso che letteralmente si sciolgono in bocca), che le regala un aspetto e un gusto assolutamente unici.

Provenienza

La Cecina de Leon viene prodotta esclusivamente nella zona della provincia di Leon (che grazie alle sue caratteristiche climatiche è ideale per garantire anche una perfetta essiccazione della carne), con razze suine autoctone.
La zona di provenienza, disciplinata dal marchio IGP, è fondamentale per garantire il particolare gusto di questo salume dalla storia antichissima, citato già in documenti risalenti al I secolo a.C.

Consigli, Abbinamenti, Curiosità

La Cecina de Leon è caratterizzata da un sapore molto particolare, gradevole e delicato ma al contempo persistente, che rende questa specialità molto più simile a una bistecca, piuttosto che a un salume.
Perfetta in abbinamento con molte varietà di vini, soprattutto rossi, la Cecina de Leon è ideale come antipasto o come aperitivo, per veri intenditori.

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]]> Salami from Felino PGI https://www.volpetti.com/en/prodotto/salami-from-felino-pgi/ Fri, 23 Feb 2018 16:30:24 +0000 https://www.volpetti.com/prodotto/salame-di-felino-igp/ The salami from Felino PGI is made from lean pork meat, produced in the city of Felino, in Emilia Romagna. This salami is made from 70% lean pork meat, with a medium grinding and bagged into soft casings and then cured for at least 60 days. The salami from Felino has the PGI certification (Protected Geographical Indication).

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]]> Prosciutto from Sauris PGI – 24 months, whole leg 11500 gr https://www.volpetti.com/en/prodotto/prosciutto-from-sauris-pgi-24-months-whole-leg-11500-gr/ Fri, 23 Feb 2018 16:29:51 +0000 https://www.volpetti.com/prodotto/prosciutto-di-sauris-igp-24-mesi-intero/ The Prosciutto from Sauris PGI is a cured ham produced in the municipality of Sauris, in Friuli-Venezia Giulia. The main feature of this product is the slight smoking, obtained exclusively using beech wood. The Prosciutto from Sauris has the PGI certification (Protected Geographical Indication).

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]]> Prosciutto from Sauris PGI – 24 months, sliced https://www.volpetti.com/en/prodotto/prosciutto-from-sauris-pgi-24-months-sliced/ Fri, 23 Feb 2018 16:29:46 +0000 https://www.volpetti.com/prodotto/prosciutto-di-sauris-igp-24-mesi-a-fette/ The Prosciutto from Sauris PGI is a cured ham produced in the municipality of Sauris, in Friuli-Venezia Giulia. The main feature of this product is the slight smoking, obtained exclusively using beech wood. The Prosciutto from Sauris has the PGI certification (Protected Geographical Indication).

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]]> Prosciutto from Norcia PGI – 20 months, sliced https://www.volpetti.com/en/prodotto/prosciutto-from-norcia-pgi-20-months-sliced/ Fri, 23 Feb 2018 16:29:32 +0000 https://www.volpetti.com/prodotto/prosciutto-di-norcia-igp-20-mesi-a-fette/ The Prosciutto from Norcia PGI is a cured ham produced in the province of Norcia, Umbria. The characteristic feature of this product is its main ingredient: only Italian pigs with hind legs weighing more than 8.5 kg and cured for at least 12 months. The Prosciutto from Norcia has the PGI certification (Protected Geographical Indication).

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]]> Lard from Colonnata PGI, piece https://www.volpetti.com/en/prodotto/lard-from-colonnata-pgi-piece/ Fri, 23 Feb 2018 16:29:20 +0000 https://www.volpetti.com/prodotto/lardo-di-colonnata-igp-trancio/ The lard from Colonnata is made from the back of the pork and cured up to 10 months in bowls made from Carrara marble and covered in garlic and herbs.

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