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cold cuts

Veroni-Marca 2024-cured meat-cold cuts
Meat & Salumi

Veroni bets on free-from and healthy specialties

At Marca by BolognaFiere, the Italian cured meats company unveiled a quartet of new light…

Restaurant Weeks
Meat & Salumi

The Restaurant Weeks are back in Italy

The third edition of the initiative promoted by the European Let's EAT program with the…

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

Italian deli meat exports rise amid swine fever spread

The main target markets are France and the United States, where raw hams and salamis from…

cured meat-deli meat-snacks-charcuterie-IVSI-cold cuts
Trends

Italian deli companies target the US market as cured meat snacks are catching on

Snacks are more and more a part of consumers daily life, especially in the American market.…

Italian food exports-cured meats-Prosciutto di Parma PDO
Meat & Salumi

Nitrate and Nitrite-free are unstoppable in cured meats consumption

The Italian market offers a considerable amount of tasty cold cuts suitable for consumers…

cold cuts
Meat & Salumi

Italian cold cuts producers start “Trust your taste, choose European quality”

The three-year campaign is supported by the European Union and focuses on trust between the…

Salame Cacciatore italiano PDO
Meat & Salumi

Why Salame Cacciatore Italiano PDO is pandemic-proof

In 2020 the total production grew by +8.3%: Germany, Belgium and France are the top export…

charcuterie
Meat & Salumi

Why Italian charcuterie has big opportunity in the international markets

In the first quarter of 2020, exports showed recorded a slight decrease in volume and an…

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

Farm to Fork strategy causes disappointment in the Italian cold cuts industry

According to Assica, the EU Commission strategy for the agri-food sector conveys an…

Meat & Salumi

Italy’s cured meats: exports in distress

The difficult international economic situation is holding back the sector's performance

Newsstand

Regular Issue n.3 2025
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