DOP & IGP denominations

The European Union passed explicit norms establishing two levels of recognition to safeguard the typicalness of some food products: DOP and IGP. Through them, it aims to preserve the product names and their typicalness from any imitations and abuses, support different productions, and help consumers in choosing food products by supplying information and guarantees with regards to their features.

What is the DOP

The acronym DOP (Denominazione di Origine Protetta – Protected Designation of Origin) extends the safeguard of the national DOP mark to the entire European Union territory and, through the GATT (General Agreement on Tariffs and Trade) terms, to the whole world. The DOP mark designates a product originating from a region and a country, whose qualities and features are necessarily 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 concerning territorial restrictions. Therefore, the acronym identifies a product originating from a region or a country, and whose quality, reputation, recipe, and characteristics 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 Union recognitions represent a guarantee for consumers, who know, in this way, that they are buying quality foods that must comply with specific requirements and produced in abidance with precise regulations. Compliance is assured by distinct control bodies, that are duly authorized by the Ministry of Agricultural and Forestry Policies.

The two marks represent a safeguard for producers themselves concerning possible imitations and unfair competition.

43 Italian charcuterie products have received the longed-for European DOP and IGP recognition, they represent almost 45% of the entire European meat product heritage. It is evidence of the fact that Italy is the country with the broadest range of prestigious and quality charcuterie products.

Products Bearing the DOP Mark

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

Products Bearing the IGP Mark

  • Bresaola della Valtellina
  • Ciauscolo
  • Coppa di Parma
  • Cotechino Modena
  • Finocchiona
  • Lardo di Colonnata
  • Lucanica di Picerno
  • Mortadella Bologna
  • Mortadella di Prato
  • Pitina
  • Porchetta di Ariccia
  • Prosciutto Amatriciano
  • Prosciutto di Norcia
  • Prosciutto di Sauris
  • Salama da Sugo
  • Salame Cremona
  • Salame d’Oca di Mortara
  • Salame Sant’Angelo
  • Salame Felino
  • Salame Piemonte
  • Speck Alto Adige
  • Zampone Modena

Courtesy of Istituto Valorizzazione Salumi Italiani IVSI, professional promoters of Italian salami. Their website, very well done, it’s available, at least for the time being, only in Italian. Some salami included on my site were not even known to them! In case of discrepancies between the information on my website and their, believe what they write, they are doing it fulltime, I am only an amateur publisher.

IVSI is a voluntary Consortium, which has been responding to information needs for over 30 years to enhance the image of Italian cured meats.

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