Best Pgi
Updated Daily
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...
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.
A Romanian dry-cured salami from Sibiu, Transylvania, distinguished by its white noble mold rind; production dates to the late 19th century and it holds EU PGI status.
A PGI-protected chorizo from Cantimpalos in Segovia, Castile, made from Iberian or white pigs and air-cured in the Castilian plateau climate with paprika and garlic.
A French potted pork preparation from Le Mans in the Sarthe, made by slow-cooking pork in fat until shredded and spreadable, with records of production dating to the 15th century.
A smoked pork sausage from the Montbéliard area of Franche-Comté, France, smaller and more slender than the Morteau sausage, also holding PGI status since 2010.
Salame Cremona is a PDO-protected salami from the Po Plain around Cremona, Lombardy, distinguished by its large diameter, coarse grain, and delicate garlic-and-wine flavour.
Portuguese smoked sausage from Vinhais with EU PDO status, made from game meats and bread, historically created by Jewish communities to mimic pork sausage during the Inquisition.
A Spanish cured sausage from Pamplona in Navarre, distinguished from other chorizos by its large diameter and finely ground pork mixture seasoned with sweet and hot paprika.
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.
A PDO-protected stuffed pig's trotter from Modena, Italy, traditionally served on New Year's Eve with lentils, with origins traced to the early 19th century.
Romanian thin spiced sausage from Pleșcoi in Buzău County, traditionally made from mutton with hot pepper and garlic, a PGI-protected specialty of the Muntenian foothills.
Cotechino Modena is an IGP-protected cooked pork sausage from Modena, Emilia-Romagna, made with rind, lean meat, and fat, traditionally served with lentils on New Year's Eve across Italy.
A smoked, semi-cured pork product from the Bierzo region of León, Spain, made from rib bones and offal cuts, awarded PGI status by the European Union in 2001.
A traditional goose salami from Mortara in Lombardy, Italy, one of the few Italian salumi made from poultry, holding PGI status and produced since the medieval period.
A traditional blood sausage from Burgos, Castile and León, Spain, uniquely distinguished by the use of rice rather than bread as a filler, combined with onion, lard, and paprika.
