Before cured meat, consider the animals


Bra, Italy

Event local time


September 17th at 15:00 in your time zone

Free event

Cured meat is among the most commonly-eaten foods in the West. Nutritious, easy to eat, delicious… they’re also among the most important European exports, with an image of artisanal excellence (often certified by the European Union) across global markets.

But how can the quality of cured meats be measured? How much do we know about the animals whose meat is used to make them, what additives are used to allow these meats to last for months of even years?

We present a Slow Food research project into the PDO and PGI of European cured meats.


Jacopo Goracci, collaborator with the Slow Food Foundation for Biodiversity

Branka Tome, Vice of the DG Agri section of Geographic Indications, European Commission

Chiara Palandri, researcher on European charcuterie PDOs and PGIs commissioned by Slow Food

Stefano Di Fiore, farmer of the Vastese Ventricina Presidium, Abruzzo

Moderator: Yael Pantzer, Policy Officer Slow Food

In line with current regulations, events at Biodiversity House at Cheese 2021 are reserved exclusively for visitors in possession of a Digital COVID Certificate (also known as a Green Pass). Each event has a maximum attendance of 50 people, and is organized on a first come, first served basis. Arriving at least 15 minutes before the beginning of the event is advised in order to ensure a place.

Cover image Alberto Peroli

Financed by the European Union .The contents of this event are the sole responsibility of the author and the EASME is not responsible for any use that may be made of the information contained therein.

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Event languages: IT, EN

Event location: 
Piemonte - Bra, Biodiversity House
Cortile delle scuole Maschili - Bra (Italy)

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