The cured meats of Emilia-Romagna: Made in Italy excellence to be enjoyed while travelling

Mortadella Bologna PGI is one of the gastronomic symbols of Bologna and Italy, so much so that it is simply called "la Bologna". Its origins date back to Roman times, while the first official codification of the recipe dates back to 1661 with a proclamation by Cardinal Farnese, anticipating the current specification protected by the Consortium.
Produced with only pork, mortadella combines the lean part, obtained from the shoulder, with lardons of throat fat and, optionally, pistachios. Cooked in dry-air ovens, it achieves its typical pink colour and intense aroma, with a balanced flavour. In the kitchen, it is versatile:  the star of tortellini, excellent on its own or as a filling, traditionally sliced very thinly for an authentically Italian taste experience.

Coppa Piacentina PDO is made from the neck muscles of the pig and is closely linked to the tradition of the province of Piacenza. Processing takes place exclusively in the Piacenza area, while breeding and slaughtering can take place in Emilia-Romagna and Lombardy. Documented since the Middle Ages, as shown by the 12th-century mosaic in the Abbey of San Colombano, the coppa follows a rigorous process of dry salting, massaging, tying, drying and curing for at least six months. The result is a red-coloured cured meat with pinkish-white veins, a sweet taste and intense aroma, perfect as a thinly sliced appetiser with cheeses and DOC wines from the Piacenza hills or as an ingredient in local pasta dishes.

Prosciutto di Parma PDO is one of the most famous delicacies of Made in Italy, naturally air-cured in the hills of the province of Parma, between the Enza and Stirone rivers. This speciality, prized since the 14th century, uses Italian pigs of at least 9 months and 145 kg, salted and cured for a minimum of 12 months without additives, with the Ducal Crown affixed as a mark of quality. The ham is sweet, delicate and fragrant, celebrated every September at the Parma Ham Festival and promoted by the Parma Ham Museum. In the kitchen, it is ideal on its own with bread or in typical first and second courses such as Rosa di Parma, accompanied by a glass of Malvasia dei Colli di Parma.

Culatello di Zibello PDO is a prized cured meat from the province of Parma, produced in the municipalities along the Po River, where the humid climate favours curing. Officially documented since 1735, it has been appreciated by Gabriele D'Annunzio, Giuseppe Verdi and today by enthusiasts all over the world. It is made from the hind thigh muscles of pigs born and raised in Emilia-Romagna and Lombardy, then processed with salt, pepper and garlic, stuffed into casings, tied, and aged for a minimum of 10 months, which give it its characteristic pear shape and sweet, delicate taste. Celebrated during the Culatello di Zibello Festival and promoted by the Culatello del Masalén Museum, it is best enjoyed sliced very thinly, after soaking in wine, for a typically Italian gastronomic experience.