Best Pgi

Mortadella Bologna is a large cooked pork sausage originating in Bologna, Emilia-Romagna, with PDO status since 1998, and is one of the oldest documented Italian salumi, with references dating to the 14th century.

Cecina de León is a traditional cured meat product from the Castile and León region of Spain, made from the hind legs of cattle. The production process involves salting, smoking with oak wood, and air-drying the meat for a minimum of seven months. It holds a Protected Designation of Origin (PDO) sta...

Bresaola della Valtellina is a traditional air-dried, salted beef product from the Valtellina valley in the Lombardy region of Italy. It holds Protected Geographical Indication (PGI) status and is distinguished from most other Italian cured meats by being made from beef rather than pork. The product...

Schwarzwälder Schinken, or Black Forest ham, is a dry-cured and cold-smoked pork product originating from the Black Forest (Schwarzwald) region of Baden-Württemberg in southwestern Germany. The ham is seasoned with salt, pepper, garlic, coriander, and juniper, then cured for several weeks before bei...

Jambon de Bayonne is a traditional French dry-cured ham that holds Protected Geographical Indication (PGI) status, produced in the Adour basin of southwestern France. It is made from local pig breeds whose hind legs are massaged and salted using brine sourced from the natural salt springs of Salies-...

Finocchiona is a traditional Tuscan cured pork salami distinguished by its use of fennel seeds or wild fennel pollen as a primary flavouring ingredient. The salami originated in the Chianti region of Tuscany and has been documented in historical records dating back several centuries. It received Pro...

Salame Felino is a traditional Italian dry-cured sausage originating from the municipality of Felino in the Emilia-Romagna region, situated near Parma. It holds a Protected Designation of Origin (PDO) status, which mandates that production, processing, and preparation occur in its specific geographi...

Njeguški pršut is a dry-cured smoked ham produced in the village of Njeguši on Mount Lovćen in central Montenegro. The ham is prepared from pork leg, dry-salted, cold-smoked over hardwood, and air-dried for several months, with the Adriatic climate and the mountain bora wind contributing to the matu...

Ciauscolo is a traditional Italian cured meat originating from the Marche region, officially recognized with an IGP (Protected Geographical Indication) status. Unlike typical hard salamis, it is renowned for its soft, spreadable texture, which is achieved by using finely ground pork and a significan...

Westfälischer Schinken is a traditional dry-cured and cold-smoked ham produced in the Westphalia region of Germany. The meat is derived from pigs raised according to specific regional standards and is traditionally smoked over a mixture of beechwood and juniper branches. This slow-smoking process yi...

Saucisse de Morteau is a traditional smoked pork sausage originating from the Franche-Comté region of eastern France, specifically the Doubs department. It is distinguished by its dense, coarse texture and deep smoky flavor, which is achieved by smoking the sausage over a slow-burning fire of conife...

Jamón Serrano is a widely consumed Spanish dry-cured ham named after the traditional practice of curing the meat in the cooler, higher altitudes of the mountains, or sierras. It is produced from the meat of white pig breeds, distinguishing it from the more expensive Jamón Ibérico which uses black Ib...

Gyulai Kolbász is a traditional Hungarian smoked sausage originating from the town of Gyula, recognized with a Protected Geographical Indication (PGI) status by the European Union. It is manufactured from coarsely ground pork and seasoned with a specific blend of paprika, garlic, caraway, and salt....

The Arbroath smokie is a hot-smoked whole haddock produced in Arbroath, Scotland, and holds Protected Geographical Indication status in the UK, requiring it to be made within an 8 km radius of the town.

Salam de Sibiu is a Romanian dry cured pork salami traditionally matured over an extended period and covered by a characteristic white mold layer. Despite its name, its history is also closely connected with Sinaia, where early production developed before the product was shipped through the customs...

Chorizo de Cantimpalos is a dry-cured Spanish sausage originating from the municipality of Cantimpalos in the province of Segovia, Castile and León. It holds a Protected Geographical Indication status, which legally certifies its production methods and regional origin. The sausage is manufactured fr...

Rillettes du Mans is a traditional French potted meat preparation originating from Le Mans in the Sarthe department of the Pays de la Loire region. Production involves slowly cooking pork shoulder and belly in its own rendered fat for many hours until the meat fibers can be easily shredded, then pac...

Fenalår is a traditional Norwegian cured meat product made from a whole leg of lamb or mutton. The production process involves dry-salting the leg and then air-drying it for several months, traditionally during the cold winter season. Fenalår holds protected geographical indication (PGI) status in N...

Saucisse de Montbéliard is a smoked pork sausage originating from the Montbéliard area in the Franche-Comté region of eastern France. It is produced from coarsely ground pork seasoned with spices and then cold-smoked over coniferous wood. The sausage received Protected Geographical Indication (PGI)...

Salame Cremona is a traditional Italian dry-cured sausage that holds a Protected Geographical Indication (PGI) status from the European Union. It is produced in the Po Plain region surrounding the city of Cremona in Lombardy, an area historically renowned for its pork butchery. The salami is disting...

Alheira de Vinhais is a traditional Portuguese smoked sausage from the Trás-os-Montes region that holds Protected Geographical Indication (PGI) status under European Union law. Unlike typical sausages, its primary ingredients include a mixture of game meats—such as wild boar or venison—and bread, ra...

Chorizo de Pamplona is a traditional Spanish cured meat originating from the Navarre region, specifically the city of Pamplona. It is distinguished from other Spanish chorizos by its use of very finely ground pork, which is seasoned with paprika, garlic, and salt. Cured and air-dried over several mo...

Salpicão is a traditional Portuguese cured sausage originating from the Trás-os-Montes region in the northern part of the country. It is distinct from many other sausages because it is made from whole muscle cuts of pork loin, rather than ground meat. The meat is marinated in a mixture of white wine...

Salame Sant'Angelo is an IGP-protected salami produced in Sant'Angelo di Brolo in Sicily, made from local pigs and dried in the mountain breezes of the Nebrodi area, giving it a distinctive sweet flavour.

Zampone Modena is an Italian prepared meat product protected under the European Union's Protected Geographical Indication scheme. It consists of seasoned minced pork packed into the skin of a pig's foreleg, giving the finished product its characteristic trotter shape, and it is cooked before serving...

Cârnați de Pleșcoi is a traditional Romanian sausage originating from the village of Pleșcoi in Buzău County, recognized as a Protected Geographical Indication (PGI) product by the European Union. The sausage is traditionally made from a mixture of minced mutton and beef, heavily seasoned with garli...

Cotechino Modena is a traditional Italian pork sausage recognized with a Protected Geographical Indication (IGP) status, originating from the Emilia-Romagna region. It is characterized by its high fat content and the inclusion of pork rind, which gives the sausage its rich texture and thick casing....

Botillo del Bierzo is a smoked, semi-cured pork product from the Bierzo comarca in León, Spain, made from pork rib bones, backbone, tail, and various offal cuts seasoned with paprika, garlic, and salt. The mixture is stuffed into large natural casings, smoked over oak, and semi-cured for several wee...

York Ham is a traditional dry-cured pork product originating from the city of York in Yorkshire, England. It is produced by curing legs of pork in a dry salt mixture, a process that yields a firm texture and a characteristically mild, delicate flavor that differentiates it from heavily salted Europe...