THE BOILED SEASON
With the first cold weather comes the season of boiled meats, a staple dish of Italian cuisine, especially popular in
21 NOVEMBER IS SANDWICH DAY
How many deli meats do you know? Starting from this question, ASSICA launched on the occasion of the Italian Sandwich
HOW TO SLICE DELI MEATS
The way deli meats are sliced significantly influences the pleasantness of the taste: there is no standard cut, but each
Deli meats and grape harvest, from the vineyard to the table
The grape harvest is a crucial moment of the farming year. Although today's processes have modernised, most wineries prefer to
Team würstel or team sausage?
Würstel or sausage, which 'team' are you on? Apart from individual tastes, these 2 sausages have important differences, including nutritional
Warm weather and deli meats, the rules for storing them at their best
In the summer of record numbers, temperatures and prices, the packed lunch is back in fashion. An economical, light and
CONSUMPTION OF DELI MEATS: IN 2021 WELL BUT WITH INCREASED COSTS
We share some economic data on the sector presented at the annual Assica Assembly. Once again, cured meats have been confirmed
THE ETYMOLOGY OF DELI MEATS
Among the traditional Italian deli meats there are some specialities with evocative and particular names, do you know their origin? The
THE PERFECT PICNIC WITH DELI MEATS AS PROTAGONISTS
Easter marks the official start of the season for out-of-town trips to discover the many close-by destinations that also become
THE CHARCUTIERS: THE DELI MEATS CONSULTANT
Butchers and charcutiers are a point of reference for the consumer and an important guide in purchasing choices and product
AT CARNIVAL (NOT) EVERY SANDWICH IS VALID!
To pay homage to the carnival tradition, don't choose just any sandwich! The Istituto Valorizzazione Salumi Italiani (IVSI) has created
“TEST-TUBE MEAT’: AN ESSAY TO SEE THE LIGHT
'Artificial meat? No, thanks!". With this decisive and direct title, Gilles Luneau, a French journalist, essayist and filmmaker, an expert