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Assica

cured meats-Italian charcuterie-made in Italy cold cuts-tariffs
Meat & Salumi

U.S. Tariffs Threaten Italy’s Cold Cuts Exports to the U.S.

In 2024, export volumes rose to 20,188 tonnes, up 19.9 per cent year on year, with their…

Assica-Italian cured meat exports
Meat & Salumi

European Promotion Projects Boost Italian Cured Meat Exports

According to Assica, the Italian cured meats industry association, exports to EU markets…

Lorenzo Beretta-President-Assica-Italian meat and salumi
Meat & Salumi

Italian Meat Industry Backs New EU Guidelines on Food

According to industry associations, “The European Commission's approach finally…

cured meats-Italian charcuterie-made in Italy cold cuts-tariffs
Meat & Salumi

Italian Cured Meats Take the UK by Storm

Strong turnout for promotional tour showcasing Italian flavors and culture, organized by…

pigs-pork meat-salumi-swine fever
Meat & Salumi

African swine fever sparks alarm in Italy’s cured meat industry

The spread of African swine fever and soaring production costs threaten the export of a…

red meat-wine-spirits-beef-Italian meat
Meat & Salumi

Italian meat exports rise to €3.5bn

Export sales of Italian meats and cured meats had a remarkable increase in 2022: +15.6%…

cured meat-deli meat-snacks-charcuterie-IVSI-cold cuts
Meat & Salumi

Italian cured meat exports rise despite swine fever and price increases

Italian product offerings continue to make inroads into foreign markets thanks to the…

panino
Meat & Salumi

“Trust Your Taste – Choose European Quality” project presents Panino Italiano Day

Assica, an association of Italian meat and charcuterie industries, invites consumers to…

salami
Meat & Salumi

Italian salami breaks new export sales’ records

According to data from Assica (the Italian deli meat manufacturers association), in 2022…

charcuterie-salami-cured meats
Meat & Salumi

Exports of Italian cured meats hit new high in the US and UK

After the remarkable results of 2021, sales also performed well in the first quarter of 2022

Newsstand

Regular Issue n.3 2025
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