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.

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy


Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy