The Eccellence - Special Awards - summary - how to read the guide

the best traditional and local cured meats

AOSTA VALLEY

Motsetta • AGRI.MONT

LOMBARDY

Brisaola di codone BUT! GASTRONOMIC WORKSHOP

TUSCANY

Biroldo della Garfagnana ANTICA BELLANDI NORCINERY

SARDINIA

Haskiles - LA GENUINA Sardinian sheep's ham

the best non-pork cured meats

AOSTA VALLEY

Motzetta bovine • BERTOLIN

LOMBARDY

Bresaola of Iberian Angus • BRISVAL

Organic Primitive Bresaola • PAGANONI

FRIULI VENEZIA GIULIA

Goose speck • JOLANDA DE COLO'

the best cured meats from "black" pigs

TRENTINO ALTO ADIGE

Black pig raw ham Gold Reserve DAL MASSIMO GOLOSO

EMILIA ROMAGNA

Parma black pork lard ANTICA CORTE PALLAVICINA

TUSCANY

Cinta Senese cured ham TERRA DI SIENA

CAMPANIA

Capocollo of Casertana TOMASO SALUMI

SICILY

Wood-fired Nebrodi black pig porchetta IL VECCHIO CARRO

the best organic cured meat company

ABRUZZO

VERDEBIOS

the best offal-based cured meats

MARCHE

Liver sausage ORGANIC SOCIAL FARM AMA TERRA

LAZIO

Susianella • COCOA SESTO

BASILICATA

Beggar from Matera's mountains MEDITERRANEAN FLAVORS

The best companies of cured meats without preservatives

TUSCANY

GRIGIO DEL CASENTINO THE COMENSALIS

MARCHES

MARCO ROBERTI

LAZIO

MAMMA GIOVANNA

SCHERZERINO

ABRUZZO

FARMS OF THE TRATTURO

MOLISE

ANTONELLI

the best closed-chain cured meat companies

LOMBARDY

BETTELLA

EMILIA ROMAGNA

OFFICINE GASTRONOMICHE SPADONI

TUSCANY

THE FORESTS OF VALLOLMO

MARCHE

KING NORCINO

LAZIO

THE CASALETTO

THE FOUNTAINS

CAMPANIA

NERO DEL FORTORE

BASILICATA

CASA RAGO

the best salami industry

LOMBARDY

LEVONI

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