DOC & IGP denominations

To safeguard the typicalness of some food products, the European Union has passed precise norms by establishing two levels of recognition: DOC and IGP, through which it aims at safeguarding the product names and their typicalness from any imitations and abuses, and supporting different productions and helping consumers in choosing food products by supplying information and guarantees with regards to their features.

What is the DOC

The acronym DOC (Denominazione di Origine Controllata – Protected Designation of Origin) extends the safeguard of the national DOC mark (Controlled Designation of Origin) to the entire European territory and, through the GATT (General Agreement of Tariffs and Trade) terms, to the entire world. The DOC mark designates a product, originating from a region and a country, whose qualities and features are essentially or exclusively due to the geographical environment (where environment refers both to natural and to human factors alike). Production, processing and finishing of the product must take place in the relevant limited area complying with a clearly defined traditional recipe.

What is the IGP

The acronym IGP (Indicazione Geografica Protetta – Protected Geographical Indication) introduces a new level of qualitative safeguards that takes the industrial development of the sector into account, by attributing more importance to production techniques with respect to territorial restrictions. Therefore, the acronym identifies a product originating from a region or a country, and whose quality, reputation, recipe and characteristics can be traced back to its geographical origin, and of which at least one production and/or processing phase must take place in the designated zone of production.

A Guarantee for Consumers

Both European Community recognition represent a guarantee for consumers, who know, in this way, that they are buying quality foods that must comply with specific requirements and that are produced in abidance with precise regulations. Compliance is assured by specific control bodies, that are duly authorized by the Ministry of Agricultural and Forestry Policies.

The two marks represent a safeguard for producers themselves with respect to possible imitations and unfair competition.
There are 28 Italian charcuterie products that have been given the longed-for European DOC and IGP recognition and they represent almost 45% of the entire European meat product heritage, which is evidence of the fact that Italy is the country with the widest range of prestigious and quality charcuterie products.

Italian Charcuterie Products Bearing the DOC Mark

Prosciutto di Parma
Prosciutto di San Daniele
Prosciutto di Modena
Prosciutto Veneto Berico-Euganeo
Prosciutto di Carpegna
Prosciutto Toscano
Salame di Varzi
Salame Brianza
Salame Piacentino
Culatello di Zibello
Jambon de Bosses (Valle d’Aosta)
Lard d’Arnad (Valle d’Aosta)
Coppa Piacentina
Pancetta Piacentina
Soppressata di Calabria
Capocollo di Calabria
Salsiccia di Calabria
Pancetta di Calabria
Salamini Italiani alla Cacciatora
Sopressa Vicentina

Italian Charcuterie Products Bearing the IGP Mark

Speck dell’Alto Adige
Bresaola della Valtellina
Prosciutto di Norcia
Mortadella Bologna
Zampone Modena
Cotechino Modena
Salame d’Oca di Mortara
Lardo di Colonnata

Courtesy of Istituto Valorizzazione Salumi Italiani IVSIt


Sopressa Vicentina del Pasubio (DOP)

Valle del Pasubio, Vicenza, Veneto

Sopressa Vicentina del Pasubio (DOP)

The Sopressa Vicentina is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes.

The outer layer of the salami has a light patina and is formed naturally as the salami is aged. Its flesh is compact, yet tender.

When it is ready, the soppressa is hung in the cellar to season and is left there for almost a year. The cellar must be fresh and dry to avoid the formation of green mould, which destroys the ageing process. After a correct ripening period, the sopressa should be covered by a light layer of white mould.This sausage is considered the protagonist of all cold meat antipasti, but it can also be cut into thick slices, and served together with polenta crostini, a type of local, grilled corn meal cake, as a main dish.

When sliced, its color is slightly opaque and it has a medium-large grain in which the meaty and fatty parts are not easily distinguished. It has a spicy scent and, in some cases, a fragrance of herbs. It has a delicate, slightly sweet taste with hints of pepper or garlic.

The Sopressa Vicentina is firmly anchored to the culinary traditions of the province of Vicenza, in Veneto, and is used in many of this region’s traditional recipes.

Since the 1950s, several annual farmers’ fairs have been dedicated to the Sopressa Vicentina, the most famous of which is the fair held at Valli del Pasubio in the second week of August.

The Sopressa Vicentina is still produced in the small slaughterhouses dotting the territory of Vicenza, following ancient methods handed down through centuries.

Consorzio Tutela DOP Sopressa Vicentina

Via Enrico Fermi, 134
36100 Vicenza (VI)

phone: (+39) 0445/385829
fax: (+39) 0445/380411

Prosciutto Cotto


Prosciutto Cotto

Traditional sausage product throughout the region, made from pork leg.
Conical shaped compact crushed, forced to die with respect to the anatomical origin.
He weighs generally between 6 and 10 kg or 10 and 12 kg.
The outer surface is light brown in color and corresponds to the rind.
Cut the meat appears firm and compact, white to pink with evidence of anatomical architecture, muscle mass rose more or less dark plots of connective and fatty infiltration of white.

Pork legs
Natural flavors of variable composition from manufacturer to manufacturer
Sodium nitrate (E 251)
Sodium nitrite (E 250)

Selection for size of thighs
Air conditioning at 4 ° C for 18-24 hours
Boning, scotennatura, degreasing
Weighing the hams
Preparation of tanning
Syringing needle
Mechanical tenderizing
Massage for churning
Manual entry into molds (molding)
Affixing the lid on the mold
Pressing with mechanical closing of the dies
Cooking in a steam oven (75 minutes / kg of ham = ham about 12 hours to 10 kg)
Store at room temperature until cooled to 50 ° C at the core
Cooling at 4 ° C for 24 hours
Surface pasteurization
29/03/2006 – Renato Bertoli

Prosciutto Veneto Berico-Euganeo (DOP)

Colli Euganei, Padova, Veneto

Prosciutto Veneto Berico-Euganeo (DOP) – Photo © gingerandtomato

The transformation and preservation of pork in Veneto region was widespread long before the arrival of the ancient Romans. The practice continued through Roman times into the Middle Ages and the Renaissance. In the sixteenth century, several different recipes for the preparation of pork appeared and in the following century there is mention of a ham which was then known as Prosciutto di Padova. Prosciutto Veneto Berico-Euganeo is obtained from the fresh meat of a top breed of adult hogs. The hog’s leg is partly flattened in the salting process. When ready for consumption, the meat is pink tending to red in colour. The aroma is delicate, sweet and fragrant. The area of production encompasses twenty-four town districts in the region of Veneto.

Consorzio Prosciutto Veneto Berico Euganeo

Piazza Vittorio Emanuele I, 3
35044 Montagnana (PD)

phone: (+39) 0429/82964
fax: (+39) 0429/82964

Luganega di Treviso

Treviso, Veneto

Luganega di Treviso

Tradition states that “sausage Treviso white rice is wrapped with the bacon, fresh lean pork, minced fine grain and drugged, stuffed into a pig intestines, strangled with a ligature every 8-10 cm in rock, known in dialect “Morelli” in a single strand; doped with salt, pepper, and the famous “doses” of Treviso in the ratio of maximum of 4 grams per kilo of minced meat, no preservatives, no seasoning.

The name “luganega” is the translation of the Venetian “luganega” of ancient Lucania, which made great use. The sausage, which is the sausage, is eaten fresh, cooked normally.

In Treviso luganeghe known since the Middle Ages, were traditionally wrapped in two versions: the white “rice” and the one “to roast” that is skinny. Those “rice” and those were very sensitive “to roast” prepared for the 60% without the bacon rind and the remaining lean meat of pig and “dosa”.

There was a tradition to prepare, with the sausage with rice, soup of rice in broth to which the sausage yielded all its flavors and scents, the medieval version has now been dropped as it prevailed in restaurants use to prepare the same dish risotto, even in semi-liquid version, at ‘the wave” with chopped sausage. The two versions of soup to be trimmed, always with a sausage, boiled separately in each bowl.

Courtesy of Regione Veneto

Bondiola di Treviso

Treviso, Veneto

Bondiola di Treviso – photo

The bondiola di Treviso sausage has the same characteristics as the cotechino (a fresh pork sausage) or the musetto , and is made from a mixture of fatty and lean pork meat, including the bacon rind which is finely ground, and parts of the pork head. The meat is seasoned and stuffed into natural intestine. One type is made with lingual, that is, with an entire piece of brined pig’s tongue in the center of it.

This sausage is slowly boiled and served as a main course together with cooked vegetables or mashed potatoes.

Bondiola di Adria

Adria, Rovigo, Veneto

Bondiola di Adria

The ‘bondiola di Adria’ could be confused with the ‘salama da sugo’ (the meat sauce sausage) from Ferrara but that the mixture is different; the salama sausage is made solely with pork while in the ‘bondiola d’Adria’, there, is minced lean veal together with pork rump and lard. The mixture is flavoured with salt, pepper and red wine and inserted into an ox intestine or pig’s vesica. Seasoning takes place over at least four months in well ventilated and fresh conditions. The ‘bondiola’ is cooked to the same specification as the sausage; a lengthy boiling (at least four hours) on a low heat, suspended in water without touching the sides of the pot. It is served cut into sections and presented on a bed of mashed potatoes or buttered vegetables.

The cuisine of Rovigo and its province is very delicious and genuine, somewhat simple owing to being confined to farm products with few specialities but open to various external provincial influences, in particular that of the area of Ferrara.

Bondiola & Bondiola affumicata

Polesine, Rovigo, Veneto


Agricultural practice in the lower Po valley, the Polesine, allows for an important pork production which is then used to fill various sausage skins, of which the most renowned is the bondiola, and specifically, the ‘bondiola affumicata’, the smoked version of the bondiola sausage, typical of the Lower Polesine and above all traditional in the Ariano, Taglio di Po and the Porto Tolle areas. The pork meat is minced coarsely, mixed with pepper and salt, stuffed into a pig’s vesica and hung up to dry. It is a dish to eat freshly cooked, having boiled it for four hours. The ‘bondiola’ is served as a main dish with mashed potato or cooked vegetables.

Jambon de Bosses (DOP)

Bosses, Valle d’Aosta

Jambon de Bosses (DOP) – On sale at italianfooddirect

The earliest documents referring to the presence of ham in the region of Saint-Rhemy-en-Bosses date back to 1397 when there is mention of “tybias porci.” There are several other references down through the centuries, and they jointly attest to the long-standing importance of Valle d’Aosta Jambon de Bosses in the culture and tradition of the local people who cherish its unique and inimitable quality.

Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weight at least 7 kilos. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. The meat tends to have a wine-red colour and a fibrous texture.

The external casing of fat is shiny and hard and sometimes tinged with pink.

The taste of the meat is distinctive, delicate and slightly salty with sweet tinges, aromatic undertones and a gamy nuance. The environmental conditions that determine the taste of the ham include the semi-continental cool-temperate mountain clime, the low level of precipitation, the generous measure of sunlight and the particular geographical position of the Bosses territory which is located at the precise point of convergence of the air currents from the Gran San Bernardo mountains, Col Citrin, Col Serena and Col Malatra.

The treatment of this product is carried out in the lands of the town district of Saint-Rhemy-en-Bosses 21 kilometres from Aosta.

Text courtesy of The Italian Trade Commission.

Mocetta Motzetta

Valle d’Aosta

Mocetta Motzetta – for sale at:

A long time ago for this ancient food they used the leg of wild goat. Today this animal is protected, for using the pulp of suede or goat.

The meat is seasoned for a couple of months in the dark “goeglie”, special wooden containers, or containers of clay in weight of several pounds and handfuls of salt, garlic, sage and rosemary. Is then hung to dry in a dry and ventilated for several days.

It is served thinly sliced as an appetizer, often accompanied by slices of bread toasted and buttered.