The procedural guideline

Art. 1 – Denomination
The name Fabriano Salami is attributed exclusively to the product that meets the conditions and requirements established in this procedural guideline.
Art. 2 – Production Area
The Fabriano Salami is a typical product of the Marches tradition with particular reference to the geographically identified production area in the city of Fabriano. The production is obtained using the meat of animals born in Italy and raised in the territory of the Marche Apennines.
2.1 Proof of origin
2.1.1- Historical proof
The history of Fabriano salami is lost in the night of times as well as any traditional sausage. However, there are a lot of testimonies that the Fabriano salami date back to the geographical area referred to in Article 2. In 1877 the Fabriano salami arrived in to the popular tradition of Fabriano by Oreste Marcoaldi, author of “Customs and prejudices”, “The most genuine words of the vernacular”, “Songs and proverbs of the Fabrianese people”; in one of his little dictionaries, with the only word “big sausage, salami”, he affirmed that salami is a Fabrianese specialty, like mortadella in Bologna, and zampone in Modena. For this reason the fame achieved by the Fabriano salami, we read, in a letter of G. Garibaldi to thank his Fabrianese friend Benigno Bignonzetti dated 1881, that the General thanks for the “so much good salamis received” referring to “salamis made with entirely lean pork, removed fat and nerves, very thinly, added 120 lards, 24 in the shape of cubes, seasoned with salt and black pepper “.
2.1.2 Traceability
Each phase of the production process is controlled by accompaning with inputs and outputs for each one. In this way and through the registration in special lists managed by the Control Organism (CO), of breedings and sausage factories, product traceability is guaranteed. Pigs must be bred for at least eight months on Umbria-Marche Apennine’s breedings and must have been born in Italy. Only breedings and sausage factories will be subject to control by the CO, as butchery systems and cutting systems are to be considered service providers.
Art. 3 – Product description
Raw material characteristics (cuts)
The raw material (thigh, shoulder flake, lard) must come from pigs belonging to the breedings included in the lists referred to in Article 2, paragraph 2.2 of this Procedural guideline.
Feeding of pigs
For feeding the pigs, only NO GMO feed should be used. The allowed foods are:

• soft wheat, barley, corn, wheat bran, black broad bean, white broad bean and pea;

• stable lawn mowing as it is and / or hay;

• acorns, pumpkins and potatoes.

The use of soy, up to 10%, and mineral supplements is allowed.
Butchery age of pigs
Pigs must be butchered at12 months of age.
Cuts
The following cuts must be used to make the dough, respecting the indicated percentages:

• thigh ≥ 70% of the total quantity of cuts intended for the formation of the dough;

• shoulder (flake) <15% of the total quantity of cuts intended for the formation of the dough;

• fat covering the thigh <5% of the quantity of cuts intended for the formation of the dough;

• lardelli ≤ 10% of the total quantity of cuts intended for the formation of the mixture.
Lards characteristics
The lards must come from the back-lumbar adipose band with a section similar to a square and/or rectangle with the following dimensions: 0.5-1 cm on the side.

Additional mandatory ingredients

• Salt: ≥ 25 g per kg of raw material (cuts);

• Black pepper, in powder and in grains: ≤ 5 g per kg of raw material (cuts);

Optional additional ingredients

The use of wine is permitted. The use of preservatives is also permitted, only if it is required by the legislation of the foreign country of destination of the product. In this case, a specific direction must be indicated on the label.
Art. 4 – Production Methods

Grinding and Producing

The thigh and the shoulder (flake), must be subjected to three passages with dies; the last step must be carried out with a die having a diameter between 2 mm and 3.5 mm. To the mixture thus obtained, salt, black pepper (powder and grains) and lards are compulsorily added, in accord with the quantities laid down in these procedural guideline.

Bagging/Binding

The dough is stuffed into natural pork casings and tied with natural twine suitable for contact with food.

Drying

The product is subjected to a drying phase for a minimum period of 7 days and a maximum of 15 days from the bagging date. During the drying phase the product must be hung, avoiding contact between the salamis.

Seasoning

The product undergoes a seasoning phase for a minimum period of 70 days from the end of drying date. The seasoning of the product must take place at a temperature between 10 ° C – 15 ° C and a relative humidity between 70% – 80%.

Yield

The yield of the finished product must not exceed 60% of the quantity of product destined for drying.
Art. 5 – Checks
The cheks on the Procedural guideline “Fabriano Salami” will be entrusted to a Control Organism, which operates in compliance with the UNI CEI EN 17065: 2012 – Conformity assessment – Requirements for organizations that certify products, processes and services.

Art. 6 – Name to be registered and collective brand logo

The Fabriano Salami will intend to use registration, in accordance with the Regulation (EEC) n. 2081/92, as a product with Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) in parallel with a product certification conducted by a third party accredited by Sincert (UNI EN 45011).
Link with the territory:
The proof that the production of Fabriano Salami was typical of the Marche, and in particular of the geographical area referred to in Article 2, are numerous and only a few have been reported in the previous article of this Procedural guideline in the Historical section. It is thanks to all the news obtained from the readings on the “Norcineria of the Marche” that we can place and define the existing link, today and in the past, between the Fabriano Salami and the territory of the Upper Valley of Esino. Tradition in fact transmits that the meat used for the production of Fabriano was that of the pigs reared in the hinterland of the Upper Esino Valley. That the best meat and the most valuable lard were derived from the native breeds of Marche pigs (in the past of dark color and rough coat, today deriving from the crossing of local breeds with other national breeds) is confirmed in the “Acts of the council for the agrarian inquiry and the conditions of the agricultural class” in volume XI of Tome II. Moreover in the past they existed, but in some places of the Ancona hinterland they still resist, the typical traditions of the Marche territory and not found in other Italian Regions, which confirm that the use of the Fabriano Salami is unique compared to elsewhere; in fact in the country tradition, the Fabriano Salami was one of the first cold cuts to be consumed during the Easter holidays; it was a product that was never lacking in the tables of the Marche, both for the good taste and for the high tradition that the art of Norcineria reserved to this product. The Norcineria, with its rituals and the respect given to “Norcino”, the one who was called in the butchery of pigs for his ability to perform the “Pista” (the processing operations of the products derived from the pig) or as it was called in the Marche ” Salata ”, was an art born on the border between the Doric Region and Umbria and later developed in the regional territory from the hinterland to the sea, with a relevance perhaps not found in other Regions.
Art. 8 – Community and/or National Instructions
The procedures and the marketing of products characterized by the denomination referred to in Art. 1 who do not have the requisites and the characteristics prescribed by these procedural guideline are punished according to the current Community and/or National legislation. Pursuant to the same legislation, the use of the mentioned denomination is also punished, accompanied by any kind of qualifications (Fabriano Salami, Fabriano the Salami, etc.) which constitute deformations of its denomination, as well as the use of indications apt to mislead the buyer. Counterfeiting, alteration and unlawful use of the seals and/or markings referred to in Art. 7 are punished under current legislation.
Attached I: summary sheet of the product

1) Product Type: Fresh Meat (and offal) Category and their preparation.

2) Description of the Procedural guideline:

Name: Fabriano Salami

Description: Cylindrical shape, covered with natural bowels and variable size between 200 and 600 g. Compact consistency, garnet red color, and regular distribution of the lards.

Geographical area: The production of Fabriano salami takes place in the Fabriano territory.

Proof of origin: In 1877 the typical Fabrianese product arrived within the popular tradition of Fabriano by Oreste Marcoaldi, author of “Customs and prejudices”, “The most genuine words of the vernacular”, “Songs and proverbs of the Fabrianese people”; in one of his little dictionaries, with the only word “big sausage, salami”, he affirmed that salami is a Fabrianese specialty, like mortadella in Bologna, and zampone in Modena. For this reason the fame achieved by the Fabriano salami, we read, in a letter of G. Garibaldi to thank his Fabrianese friend Benigno Bignonzetti dated 1881, that the General thanks for the “so much good salamis received” referring to “salamis made with entirely lean pork, removed fat and nerves, very thinly, added 120 lards, 24 in the shape of cubes, seasoned with salt and black pepper “.
Method of production: The raw materials used are white, black pigs or their crosses, as long as they are born, grown genealogically in the territory of the Umbria-Marche Apennine’s, except as provided in Article 2 of the specification; the ideal age is at least 12 months. For the production of the Fabriano Salami, only the valuable and first quality parts coming from the shoulder (only the bow) are used, from the thigh with the addition of the bottom; the fat is taken from the back and represents a percentage of 8-12%. The lard, cut into cubes, is salted and mixed with cuts of meat. The dough undergoes a first cut with large dies, then it is passed a second time in narrower dies until it reaches the right grain. The mixture is seasoned with > = 25 grams of salt per kg of product, black pepper powder and grains (maximum 5 grams) and possible addition of white wine. Then it is stuffed and pressed into the natural “gentle bowels” which is desalted by washing with hot water. After a drying period of 7 or 15 days in air-conditioned rooms, the next seasoning phase has a minimum duration of 70 days with temperatures around 10-15 ° C and humidity of between 70 and 80%.
Relationship with the area: Tradition hand down that the meat used for the production of the Fabriano Salami was that of the pigs born in the territory of the Umbria-Marche Apennines and breeded in the Fabriano territory (“Acts of the council for the agrarian investigation and on the conditions of the agricultural class” in Volume XI of Volume II). Moreover in the past they existed, but in some places of the Ancona hinterland they still resist, the typical traditions of the Marche territory and not found in other Italian Regions, which confirm that the use of the Fabriano salami is unique compared to elsewhere; in fact, in the country tradition, the Fabriano Salami was one of the first cold cuts to be consumed during the Easter holidays; it was a product that was never lacking in the tables of the Marches, both for the good taste and for the high tradition that the art of “Norcineria” (which had great and unique development in the Doric region) reserved for this product.
Control Structure:
The controls on the Procedural guideline “Fabriano Salami” will be entrusted to a Control Organism, which operates in compliance with the UNI CEI EN 17065: 2012 conformity assessment.
Requirements for organizations that certify products, processes and services.

Labeling:

Without prejudice to compliance with current legislation on labeling, the “Fabriano salami” product must be marketed with the following elements:

Strap that wraps the product containing the identification mark of the product “Fabriano Salami”;

Seal placed at the end of the product made with hand-watermarked paper made by the Museum of Paper and Watermark of Fabriano. The identification mark of the product “Fabriano Salami” must be reproduced without modifing its origin.

The selling of Fabriano salami is permitted.