Meat

Also called agos-os.

fermented pork-and-sweet-potato sausage eaten as a viand

1. Mix ground pig head with sweet potato; ferment (no stage data)

• Banaay C.G.B., Balolong M.P., Elegado F.B., Lactic acid bacteria in Philippine traditional fermented foods, in Lactic Acid Bacteria – R&D for Food, Health and Livestock Purposes, InTech 2013, doi 10.5772/50582, Table 1

Also called androlla, androya.

smoked rib-and-skin sausage; mean PAH 36.45 µg/kg (BaP below 5 µg/kg)

1. Chop rib meat and skin; season
2. Stuff natural casing
3. Smoke and dryabout 2 months (Wikipedia)

• Wikipedia, Androlla (via search summary)
• García Fontán M.C. et al., Microbiological characteristics of androlla, Food Microbiol. 24:52-58, 2007 (title only)
• Lorenzo J.M. et al., PAHs in Androlla and Botillo, Meat Sci. 2010, doi 10.1016/j.meatsci.2010.05.032 (abstract)

Also called arjia.

soft brown lung-and-blood sausage, curried or deep-fried

1. Mix chopped lungs with salt, chilli, timbur and blood
2. Stuff into goat large intestine; prick
3. Boil15-20 min
4. Dry, or smoke above the kitchen oven15-20 days

• Rai et al. 2009 (as kargyong)

Also called 肉干, bah-koaⁿ (Hokkien), bakkwa, rougan, dried meat (Hong Kong).

Sliced or minced pork is seasoned with sugar, salt, soy sauce and spices, spread thin, dried and then grilled over charcoal, gas or electric heat into sweet, glossy sheets. Bak kwa is not fermented; soy sauce is its only fermented ingredient. It is a sweet-cured, dried and grilled meat.

1. Slice or mince and season the meat
2. Spread thin and dry
3. Grill on a rack

Safety: Grilling raises polycyclic aromatic hydrocarbons. Hong Kong's food authority found thin grilled dried meat higher in these than barbecued pork cooked the same way, and advises makers to prefer electric grilling to gas.

• Food and Environmental Hygiene Department, Hong Kong SAR 2004, Polycyclic aromatic hydrocarbons (PAHs) in barbecued meat, Risk Assessment Studies Report No. 14
• Draft revision of GB/T 31406, 肉脯质量要求 (Quality requirements for dried meat slice), replacing GB/T 31406-2015 (consultation draft)
• Wikipedia, Bakkwa (outline only)

Also called Baranjski kulen, katica (the caecum casing).

oval, firm, smoky fermented sausage; water ≤ 40%, protein ≥ 29%, fat ≤ 25%

1. Temper raw material; prepare filling
2. Stuff pig caecum (katica)
3. Condition, cold-smoke, ferment
4. Mature

• Single document, OJ C 139, 28.4.2015 (CELEX 52015XC0428(01)), via publications.europa.eu

Also called burong kalabaw, burong kalabi.

sour rice-fermented meat; side dish or viand

1. Mix ground carabao meat with cooked rice and salt; ferment (no stage data)

• Banaay et al. 2013, Table 1 (as agos-os)
• Wikipedia, Tocino (burong baboy note)

Also called Capocollo di Calabria, capicollo, capicola, coppa (family).

dry-cured neck-loin

1. Dry or brine salting4-10 days
2. Rinse; massage with wine vinegar; press; add peppercorns
3. Wrap in natural pig casing; tie; prick
4. Mature≥ 100 days from salting

• Qualigeo, Capocollo di Calabria DOP, https://www.qualigeo.eu/prodotto/capocollo-di-calabria-dop/

Also called ch'arki (Quechua), charqui, charque, charquí, jerky (etymological descendant).

dried salted meat (Peru ~450 t/year)

1. Slice (Puno) or keep bone-in pieces (Cusco 'charqui completo'); salt
2. Dry in strong sun and cold, dry mountain air

• Wikipedia, Charqui (accessed 2026-10-16)

Also called chartayshya, sukha sikhar (Western Nepal).

hard brown dried goat meat, fried as curry, offered to ancestors at the kolatch festival

1. Cut meat into 3-4 cm pieces; salt; sew onto a long thread
2. Hang in an open corridor15-20 days

• Rai et al. 2009 (as kargyong); Oki et al. 2011 (cited by Bhutia et al. 2021, not seen)

Also called chilu, stored animal fat in sheep stomach.

ripened fat used instead of cooking oil

1. Knead fat by hand and press into a cleaned sheep stomach; stitch
2. Press under heavy stones5-10 h
3. Hang in the house corridor on a wooden plank10-15 days

• Rai et al. 2009 (as kargyong)

Also called Chorizo de Cantimpalos.

paprika chorizo in sarta (horseshoe), cular and achorizado formats; secondary source gives 20-40% moisture, pH 5.0-6.0

1. Rest the seasoned mass before stuffing (adobo rest)
2. Dry and mature in highland air

• Foods & Wines from Spain, Chorizo de Cantimpalos PGI, https://www.foodswinesfromspain.com/en/food/products/cured-ham-charcuterie/chorizo-de-cantimpalos-pgi
• MAPA pliego PGI-ES-0632 (not readable this round)

Also called Chorizo Riojano.

paprika chorizo made cold, without sugar or nitrite

1. Stuff 40 mm natural casing, ~400 g pieces (horseshoe form)
2. Cold stagedays 0-6
3. Dryingdays 6-13
4. Dryingdays 13-21 (usual end); study extended to day 28 at 15 °C, 70% RH

• González-Fandos E. et al., Behaviour of Listeria monocytogenes and natural microflora during the manufacture of Riojano chorizo, Microorganisms 9:1963, 2021, PMC8467648
• Reg. (EU) 249/2010 single document (CELEX 52009XC0808(03), downloaded, not fully read)

Also called Chosco de Tineo.

juicy smoked sausage; fat < 35% and protein > 50% of dry matter; usually boiled before eating

1. Cut loin and tongue; season; fill pig intestine
2. Smoke with oak, birch, beech or chestnut in ahumaderos≥ 8 days
3. Dry in ventilated premises≥ 8 days, to moisture ≥ 40%

• Single document, OJ C 166, 25.6.2010 (CELEX 52010XC0625(04)), via publications.europa.eu

Also called chouriça de carne, chouriço de carne, linguiça de carne, Chouriça de carne de Vinhais / Linguiça de Vinhais IGP.

smoked horseshoe dry-fermented sausage

1. Marinate diced meat in wine, water and seasoningsup to 4 days
2. Stuff natural pig casing; tie both ends with one thread into a horseshoe
3. Smoke (intensive in Trás-os-Montes, regional woods)
4. Dry while LAB ferment

• Microbiological and physicochemical profile of traditionally produced chouriça de carne, Foods 13:3705, 2024, PMC11593704

Also called Ciauscolo, ciavuscolo, spreadable salame of the Marche.

soft, spreadable salame 4.5-10 cm wide, 400 g-2.5 kg; never acidic

1. Chill meat 2-10 days after slaughter; trim
2. Grind 2-3 times, down to 2-3 mm plates
3. Stuff desalted natural pork or beef casing; tie with hemp
4. Fast surface drying; optional smoking
5. Mature≥ 15 days

• Qualigeo, Ciauscolo IGP, https://www.qualigeo.eu/prodotto/ciauscolo-igp/

Also called Csabai kolbász, Csabai vastagkolbász.

thick paprika sausage 4-5 cm x 45-50 cm; aw ≤ 0.91, water/protein ≤ 1.5, fat/protein ≤ 2.7

1. Mince meat (-2 to +7 °C) and lard to 4-6 mm; add spices and nitrite salt; paste at 0 to -4 °C
2. Fill pig large intestine (or vapour-permeable casing)
3. Smoke over slow-burning hardwood (mainly beech)3-5 days
4. Cure and dry

• Single document, OJ C 248, 16.10.2009 (CELEX 52009XC1016(03)), via http://publications.europa.eu/resource/celex/52009XC1016(03)
• Hungarian Wikipedia, Csabai kolbász

Also called (Yup'ik and Iñupiaq names not found this round), aged seal flipper.

soft, aged flipper eaten raw

1. Store flippers (often wrapped, in a container or underground) until the skin and hair slip

Safety: Aged flippers are a common source of type E botulism in Alaska, with cases most years. Storing them sealed, in plastic or underground without air, raises the risk (CDC).

• KNOM, Three people ill after eating fermented seal flipper, 2015, https://knom.org/2015/05/12/three-people-ill-after-eating-fermented-seal-flipper/
• Anchorage Daily News, State investigates possible botulism death in Nome pointing to aged beluga flipper, 2019
• Dentinger C. et al., CDC ICEID 2002 presentation on Alaska botulism, https://ftp.cdc.gov/Pub/infectious_diseases/iceid/2002/pdf/dentinger.pdf
• Wikipedia, Yup'ik cuisine (taaqassaaq)

Also called garnatálg, Faroese fermented intestinal tallow.

rank, cheesy fat sauce

1. Form the gut fat into a large oval lump
2. Air-dry and ripen in the hjallur
3. Slice and melt in a pan to serve over ræstur fiskur

• Svanberg 2015, PMC4634599

Also called Горнооряховски суджук, Gorna Oryahovitsa sujuk.

horseshoe sausage 35-40 cm, ≤ 40 mm; water ≤ 45%, salt ≤ 4.5%, nitrite ≤ 50 mg/kg, pH 5.1-6.0, aw ≤ 0.88

1. Grind frozen meat (≤ -5 °C) through grids to ~4 mm
2. Fill natural gut under pressure; twist, cut and tie into horseshoes by hand
3. Mature (fermentation)about 48 h
4. Dry with 1-2 pressings by metal presses10-20 days

• Amendment application with single document, OJ C 2014 (CELEX 52014XC0314(01)), via publications.europa.eu

Also called Gyulai kolbász, Gyulai pároskolbász.

26-40 mm x 18-26 cm pairs; aw ≤ 0.91, water/protein ≤ 1.5, fat/protein ≤ 2.7, salt ≤ 5%

1. Mince chilled or part-frozen meat to 4-6 mm; add salt, curing salt and spices
2. Stuff pig small intestine in pairs
3. Smoke2-3 days
4. Dry-ripenabout 14-16 days
5. Post-ripen in packabout 2 weeks

• Hungarian Wikipedia, Gyulai kolbász (accessed 2026-10-16; page contained text addressed to AI readers, ignored)
• Reg. (EU) 530/2010; single document OJ C 2009 (CELEX 52009XC1016(04))

Also called jamma, geema, gemma.

soft brown sausage with grain filler, eaten as curry or deep-fried with local liquor

1. Mix chopped goat meat with finger-millet flour, timbur, chilli, salt and fresh blood; add water to a semi-liquid paste
2. Funnel into goat small intestine (2-3 cm x 100-120 cm); tie both ends; prick
3. Boil15-20 min
4. Smoke above the kitchen oven15-20 days

• Rai et al. 2009 (as kargyong)

Also called kargyong, tiklee (Lepcha), gyuma (the casing), Himalayan sausage.

brown, curved, smoke-dried sausage, re-boiled 10-15 min, sliced and fried or curried; eaten with raksi or chhang

1. Chop lean meat and fat; mix with garlic, ginger, salt and a little water
2. Stuff into animal intestine (gyuma)
3. Boil the filled sausage20-30 min
4. Hang on bamboo strips above the earthen kitchen oven to smoke-dry10-15 days or more

Safety: A 2021 Sikkim study found Bacillus diarrhoeal enterotoxin and staphylococcal enterotoxin in some kargyong samples, and the sea gene in S. aureus and S. piscifermentans isolates; Salmonella in some pork kargyong. Cook before eating.

• Rai A.K., Palni U., Tamang J.P., Traditional knowledge of the Himalayan people on production of indigenous meat products, Indian J. Traditional Knowledge 8(1):104-109, 2009, https://dspace.cus.ac.in/jspui/handle/1/1357
• Rai A.K., Tamang J.P., Palni U., Microbiological studies of ethnic meat products of the Eastern Himalayas, Meat Science 85:560-567, 2010, https://dspace.cus.ac.in/jspui/handle/1/1043
• Bhutia M.O., Thapa N., Tamang J.P., Molecular characterization of bacteria, detection of enterotoxin genes, and screening of antibiotic susceptibility patterns in traditionally processed meat products of Sikkim, Front. Microbiol. 11:599606, 2021, PMC7830132
• Bhutia M.O. et al., Metataxonomic profiling of bacterial communities in traditionally preserved meat products of Sikkim, Food Res. Int. 2021, doi 10.1016/j.foodres.2020.110002 (abstract)
• Bhutia M.O., PhD thesis, Sikkim University, 2020, https://dspace.cus.ac.in/jspui/handle/1/7226

Also called kheuri, khyabo (the sheep stomach).

fermented meat in a stomach casing, fried in yak or cow butter with ginger, garlic and chilli, or boiled 10-15 min

1. Chop meat, intestine and fat; salt
2. Fill a cleaned sheep stomach (khyabo) and stitch it shut
3. Press under a heavy load5-10 h
4. Ferment hanging in open air outside the kitchen1-2 months

• Rai, Palni and Tamang 2009 (as kargyong)

Also called khyopeh.

very dry fermented yak meat, eaten raw or cooked with nettle (sishnu) and rice

1. Slaughter yaks for a December Buddhist festival; collect meat and innards
2. Chop and salt
3. Stuff into the yak's own rumen; tie with twine
4. Hang on bamboo strips above the earthen oven to ferment4-6 months

Safety: No enterotoxins were detected in khyopeh in the 2021 study.

• Bhutia M.O., Thapa N., Tamang J.P., Khyopeh, a traditional fermented yak meat product of Sikkim, Indian J. Traditional Knowledge 19:187-191, 2020 (cited)
• Bhutia et al. 2021, PMC7830132; Bhutia 2020 thesis (as kargyong)

Also called kiviaq (Greenlandic), kiviaq, Kiviak, kiviaq.

fermented whole seabirds

1. Pack birds into seal skinhours
2. Expel air, sew shut, seal with fat
3. Ferment under stones0–10 °C

Safety: Botulism risk. Deaths have followed kiviaq made with eider instead of auk, which ferments less well.

• Wikipedia, Kiviak. https://en.wikipedia.org/wiki/Kiviak
• Atlas Obscura, What is kiviaq. https://www.atlasobscura.com/articles/what-is-kiviaq
• Wikipedia, Kiviak, https://en.wikipedia.org/wiki/Kiviak

tender, umami-rich aged meat or salumi

1. Coat meat in koji (or inoculate the surface with spores)
2. Age under controlled humidity2–15 °C

Safety: Normal curing-safety rules (nitrite where needed, water activity targets) still apply.

• Shih R., Umansky J. 2020. Koji Alchemy. Chelsea Green. (cited in Wikipedia, Koji)

Also called Kraški zašink, Karst pork neck.

cylindrical dried neck in natural casing and elastic net

1. Dry-salt at +1 to +6 °C7-12 days
2. Cold-dry at +1 to +6 °C7 days
3. Warm drying at 20-22 °C≥ 12 h
4. Dry and mature at 10-16 °C≥ 12 weeks in total

• Single document, OJ C 309, 21.10.2011 (CELEX 52011XC1021(02)), via publications.europa.eu

Also called Llonganissa de Vic, Salchichón de Vic, Vic fuet relative.

thin dry sausage with white bloom; regulation Orden AAM/311/2013, amended ARP/150/2025

1. Stuff and hang to dryminimum 45 days (press and tourism sources); 4 weeks to 4 months in practice

• Barcelona és molt més, Vic llonganissa, https://www.barcelonaesmoltmes.cat/en/detallviatge/-/dades/3bd3LPr67IZT/detall/23_1_18/vic-llonganissa
• El Temps, 2003

Also called lomo embuchado, caña de lomo, cured pork loin.

sliced cured loin

1. Salt and season (short salting compared with ham)
2. Stuff into large casing (cattle large intestine in one study)
3. Dry-mature45-90 days in studies

• Effects of ripening conditions on Lomo embuchado quality, Korean J. Food Sci. Anim. Resour. 34:333, 2014, PMC4597871 (Korean-style recipe; conditions only)
• Inoculation with a terroir selected Debaryomyces hansenii strain ... Iberian cured pork loin, Meat Sci. 2019, doi 10.1016/j.meatsci.2019.107875 (abstract)

Also called longganisa, longaniza, langgonisa, Filipino sausage.

mostly fresh or smoked sausages. Only Imus langgonisa (Cavite) is described as slightly sour; chorizo de Bilbao and chorizo de Macao are dry. Treat as boundary unless a source shows lactic fermentation.

• Wikipedia, Longganisa, https://en.wikipedia.org/wiki/Longganisa

Also called Lovecký salám, Lovecká saláma, hunter's salami.

flat rectangular smoked fermented salami

1. Grind to 3-5 mm; stuff casings 50-55 mm x ~40 cm
2. Lay close together in boxes to shape flat blocks24-48 h
3. Cold-smokeabout 7 days
4. Dry and fermentabout 14 days

• TSG application, OJ C 2010 (CELEX 52010XC0416(03)), via publications.europa.eu

Also called หม่ำ, mam-neua (beef), mam-moo (pork).

large dark-brown sausage, reddish-brown inside, salty-sour; keeps 1 month (3 refrigerated); now usually deep-fried

1. Mince meat and liver, mix with salt, garlic, roasted and cooked rice
2. Rest overnight under banana leaf or cloth1 night
3. Clean casing with coarse salt and alum, soak
4. Stuff, tie, hang in shaded airy place3-4 days

• JIRCAS, Mam, https://www.jircas.go.jp/en/database/thaifermented/mam

Also called 肉醬, meat hishio ancestor.

meat paste sauce

1. Mix minced meat with dry qu, salt and huangzheng
2. Seal and warm14 days; done when it 'smells no more of qu'
3. Dilute

Safety: Old dried meat makes it bitter and greasy.

• QMYS ch. 70

Also called مريس, miriss, fermented fat sheath.

fermented fat used as a sauce flavouring

1. Ferment the fat sheath in open air

Safety: open-air handling; fly-larva-associated bacteria detected

• Sami A., Elimairi I., Ross R.P., Elsiddig M., Elyass Y., Salih H., Stanton C., Sudanese fermented foods, The Boolean 6:89-93, 2022, doi 10.33178/boolean.2022.1.15
• Dirar H.A., Fermentation to secure food supply, ILEIA Newsletter 9(3):5-6, 1993, https://edepot.wur.nl/397872

Also called مصران, musran, fermented intestine.

fermented gut used in stews

1. Clean and ferment intestines (moist ferment, then sun-dried per Dirar's general description)

Safety: Escherichia-Shigella dominance means a dysentery hazard

• Sami et al. 2022, The Boolean 6:89-93
• Dirar 1993, ILEIA Newsletter 9(3)

Also called หนาง, naang-moo, naang-neua, neua-som, naang-hooa-moo.

sour-salty meat cooked in coconut-milk curry; keeps 1 month

1. Cut meat and skin in thin strips, salt 10:12-3 days
2. Add bamboo shoot or banana core and sugar
3. Ferment in a covered earthenware jar in shade5-10 days

• JIRCAS, Naang, https://www.jircas.go.jp/en/database/thaifermented/naang

Also called หนังเค็ม, salted fermented buffalo skin.

black salty hide; singed, scraped, then grilled or boiled for soup; keeps about 6 months

1. Cut skin into 2-3 cm strips, mix with excess salt
2. Bury in a pit2-3 days, until no spoilage smell
3. Pound soft in a wooden paddy mortar
4. Sun-dry

• JIRCAS, Nang-khem, https://www.jircas.go.jp/en/database/thaifermented/nang-khem

Also called ni'owuru.

salted preserved pork

1. Salt pork and store (no sourced stage data)

• Work-list item only; no source found this round

Also called 盘县火腿, 兰熏, 火肉, Panxian huotui, Panzhou ham, lan xun.

pipa-shaped dry-cured, smoked ham, steamed, stewed or stir-fried

1. Rub with corn liquor, salt and stack (first fermentation)4–6 days
2. Re-salt and turn and press (second fermentation)30 days
3. Wash, sun-dry, shape and hang; smoke with cypress18 months – 2 years

• Chinese Wikipedia, 盘县火腿, https://zh.wikipedia.org/wiki/盘县火腿 (fetched 2026-10-16)

Also called pepperoni, peperoni, pepperoni sausage.

soft, slightly smoky, bright-red spicy salami, mostly sliced onto pizza (the natural-casing type curls into 'cups' in the oven)

1. Grind, season and stuff
2. Ferment
3. Dry

Safety: Nitrite curing guards against botulism and gives the red colour [en.wikipedia]. Fast acidification plus drying are the hurdles.

• FermDB row 'Pepperoni' (USA), citing Feiner G. 2016, Salami, Academic Press, ch. 'Typical fermented non-heat treated salami products made around the world', doi:10.1016/b978-0-12-809598-0.00008-1
• English Wikipedia, Pepperoni (fetched 2026-10-16)

Also called Prleška tünka, Prlekija tünka.

meat preserved in lard

1. Salt-cure the meat; dry heat treatment; smoke
2. Layer meat and salted minced lard in a vessel (tünka)≥ 30 days maturing

• MKGP, Protected Slovenian Agricultural Products and Foodstuffs 2021, https://www.gov.si/assets/ministrstva/MKGP/PODROCJA/HRANA/SHEME-KAKOVOSTI/PUBLIKACIJA/Protected_Slovenian_Agricultural_Products_and_Foodstuffs_2021.pdf

Also called Prosciutto di Faeto.

dry-cured mountain ham

1. Salt, rest, mature in mountain air

• Work-list item; no stage data found this round

Also called ræst grind, ræstur fuglur, Faroese wind-fermented pilot whale and seabird.

ræst whale and bird meat, now rare

1. Hang unsalted in windmonths (Panum 1846)

• Svanberg 2015 citing Panum 1846
• Joensen et al., Fermented mutton in the Faroe Islands, J. Ethnic Foods 2023 (PMC10239674)

Also called sa-um, um (the gourd container), fermented pork fat.

astringent ripened lard used as a seasoning fat

1. Mince caul fat within 6 h of slaughter
2. Render by boiling with a little waterabout 15 min, until the water evaporates
3. Cool and pack into a dry bottle-gourd container (um)
4. Ripen3-5 days in the sun (dry winter) or 2-3 days 10-15 cm from the cooking stove (monsoon)

Safety: Metagenome shows Clostridium-dominated flora with C. tetani and C. perfringens, plus antibiotic-resistance and pro-inflammatory gene predictions; epidemiology papers link sa-um with diabetes and gastric cancer risk in Mizoram (associations, not proof).

• De Mandal S. et al., Metagenomic analysis and the functional profiles of traditional fermented pork fat 'sa-um' of Northeast India, AMB Express 8:163, 2018, PMC6175732
• Fermented pork fat (Sa-um) and lifestyle risk factors as potential indicators for type 2 diabetes among the Mizo population, J. Health Popul. Nutr. 2021, PMC8296625 (title only)

Also called Salam de Nădlac, Nadlacká saláma, Nădlac sausage.

smoked dry sausage

1. Stuff, smoke, air-dry

• Work-list item only

Also called Salam de Sibiu, Sibiu salami.

white-mould salami sticks 15-100 cm, 300 g-1 kg

1. Stuff natural or collagen casing 45-75 mm
2. Dry sticks24 h
3. Cold-smoke with Romanian beech and/or oak3-10 days
4. Spray noble mould spores; mycelium covers the sticks10-12 days
5. Maturation-drying in climate-controlled stores≥ 60 days in total

• Single document, OJ C 329, 6.10.2015 (CELEX 52015XC1006(03)), via publications.europa.eu
• Romanian Wikipedia, Salam de Sibiu

Also called Salama da sugo, salamina da sugo.

melon-shaped 700 g-1.4 kg sausage served hot with mashed potato

1. Mince and season with wine and spices
2. Stuff 1.2-2 kg by hand into a pig bladder; tie into 6-8 segments
3. Dry, then mature (natural surface mould allowed)
4. Cook before eating

• Qualigeo, Salama da sugo IGP, https://www.qualigeo.eu/prodotto/salama-da-sugo-igp/

Also called Salame Brianza.

ruby slice, very sweet, never acid; protein min 23%, water/protein max 2.00, fat/protein max 1.5, collagen/protein max 0.10, pH ≥ 5.3

1. Mince, mix, stuff in casing
2. Drying (asciugamento)
3. Ageing (stagionatura)minimum set in days by casing diameter (table in the 2013 spec; not extracted); longer for vacuum-packed small salami up to 55 mm

• Commission Implementing Regulation (EU) No 872/2013, Annex II single document, Salame Brianza, OJ L 243, 12.9.2013, https://ifcq.it/wp-content/uploads/salame-brianza/REG_-UE-N_-872-2013.pdf

Also called Salame Cremona.

1. Agenot less than 5 weeks (original spec); tourist sources say 5 weeks to over 4 months

• Reg. (CE) 1362/2007 Salame Cremona (via search summary), https://ifcq.it/wp-content/uploads/salame-cremona/REG_-CE-N_-1362-2007.pdf

Also called Salame di Varzi.

tender, bright-red salame 300 g-2.5 kg

1. Mince through a 12 mm plate; season
2. Stuff natural pork casing; prick; tie with close-mesh string
3. Dry7-8 days
4. Mature in traditional Varzi cellarsminimum 30 d (300-500 g), 45 d filzetta (500-700 g), 60 d filzettone (700 g-1 kg), 120 d sottocrespone single casing (1-2 kg), 180 d cucito double casing (1-2.5 kg)

• Qualigeo, Salame di Varzi DOP, https://www.qualigeo.eu/prodotto/salame-di-varzi-dop/

Also called Salame Felino.

mild, low-acid salame of Parma

1. Stuff in natural casing
2. Ageminimum 25 days (registered 2013 spec, Reg. (EU) 186/2013; amendment requested 2023)

• Search summary of the Felino IGP disciplinare and museum material, https://www.museidelcibo.it/wp-content/uploads/2017/11/SalameDiFelinoIGPricerca.pdf

Also called Salame Piacentino.

cylinder 400 g-1 kg; bright red slice with white-pink fat; sweet, delicate

1. Mince through a plate with holes > 10 mm; season dry
2. Stuff into natural pig casing; tie, prick; dry in suitable rooms
3. Mature≥ 45 days from salting

• Qualigeo, Salame Piacentino DOP, https://www.qualigeo.eu/prodotto/salame-piacentino-dop/