Indulge in Authentic European Deli Meats for Festive Snack and Feast Extravaganza

(15 November 2023, Hong Kong) – Traditional premium European deli meats are welcomed back to the city in good time to spread seasonal cheer at home feasts and parties. A quartet of the most celebrated preparations from Italy’s delicatessens, all prized for their delicious flavours and nutritional attributes, will grace the deli counters at the four city’super specialty stores until 23 December 2023. 

The four renowned, authentic deli meats – Mortadella Bologna, Salamini Italiani alla Cacciatora, Zampone Modena and Cotechino Modena – are certified as PDO (protected denomination of origin) or PGI (protected geographical indication) by the European Union, and their character and quality are staunchly guarded by consortia in their region of origin. 

The deli meats are being feted at a series of tastings and culinary events held at city’super’s four stores in Hong Kong until 23 November 2023 as part of the consortia’s ‘Enjoy the Authentic Joy from Europe’ campaign. The annual promotion, co-financed by the EU, spotlights the culinary excellence of the continent’s traditional produce. 

“These four deli meats are the epitome of European taste and craftsmanship – delicious, nutritious and an affordable luxury for the festive table,” says Mr Gianluigi Ligasacchi, the European Union’s Consortia Director. 

Mr Ligasacchi adds: “We extend a warm invitation to all food enthusiasts to embrace the boundless versatility of our 4 deli meats and embark on a delightful culinary adventure through our pre-Christmas ‘Enjoy the Authentic Joy from Europe’ campaign. Discover the endless possibilities of these traditional delicacies and create your own memorable festive dining experience that celebrates the joy of food, togetherness and the art of culinary exploration.” 

Through PDO or PGI certification, Europe’s most treasured deli meats provide consumers peace of mind.

‍Mortadella Bologna PGI, Salamini Italianialla Cacciatora PDO, Zampone Modena PGI and Cotechino Modena PGI guarantee authenticity of production, quality of ingredients and nutritional benefits.

Modena in northern Italy is famed for its sports cars and time-honoured delicatessen meats, prepared and served at festivities during the winter season. Zampone Modena and Cotechino Modena were first crafted by pig farmers in the surrounding countryside in the early 16th century, and the recipes have remained unchanged until today. In the rural tradition, a pig would be sacrificed on Saint Lucy’s Day (13 December) and its meat cured and made into zampone for NewYear’s Eve feasting.

The two renowned culinary treasures both boast a firm texture and a captivating pink hue with a hint of red; and are distinguished by their encasement: zampone features porkmeat intricately stuffed into a pig's trotter (zampa, meaning paw orleg in Italian), while cotechino possesses its own unique fusion of delicate and robust flavours. In both preparations, the pork meat is elevated by a harmonious blend of spices, including pepper, nutmeg, cinnamon, and cloves, along with a touch of wine; and each zampone and cotechino butcher in the region adheres to their cherished family traditions, resulting in diverse and distinctive seasoning profiles. In a nutritional bonus, both have a greate rnumber of unsaturated fats than unhealthy saturated fats and are endowed with protein, vitamin B and minerals like iron and zinc.

The delimeats are popularly served with mashed potatoes or lentils and chopped to infuse pasta dishes like ravioli and spaghetti Bolognese or a hearty risotto. They are a particula rhighlight of feast days. Zampone Modena with lentils, for instance, is a familymust-have on New Year’s Eve.

Perhaps Italy’s most famous deli meat is Mortadella Bologna PGI. Hailing from Bologna, some 50km from Modena, it boasts an illustrious history. Dating back to ancient Etruscan and Roman times, this artisanal product was considered a great luxury–more expensive than prosciutto, it remained the preserve of nobility and wealthy bourgeoisie until the 19th century and the advent of meat curing.

After this culinary breakthrough, the mortadella sandwich became a working-class staple. Slices of mortadella are also enjoyed on their own or chopped in salads, as meat and mortadella roulades or dishes like rice with Savoy cabbage, among many others.

Mortadella Bologna PGI is prepared according to a centuries-old recipe that folds herbs and spices, particularly black pepper and often pistachio nuts, into finely ground porkmeat. Intensely aromatic and pleasing soft on the palate, it is also distinguished by alovely pink colour interspersed by small white cubes of at least 15% pork fat.

This captivating taste and aroma are underpinned by nutritious cured meat that is healthier than many. Mortadella Bologna PGI is low in cholesterol and salt, and high in iron, zinc, vitamins B1 and B2 and niacin. 

First made some 2,000 years ago in the pre-Roman Etruscan times, Salamini Italiani alla Cacciatora was a favourite snack of hunters (hence its name – hunter’s salami in English). It could be handily stowed in a saddle bag and sliced en route to provide a boost of energy, fat and salt during long rides. 

Today, Salamini Italiani alla Cacciatora PDO is hailed as the pride of salamis, carefully crafted from high-quality minced Italian pork that is mixed and seasoned with spices before curing in traditional string casings. It is admired for its deep ruby-red colour, delicate aroma and sweetness on the tongue. 

Besides being tasty and moreish, it is also nutritious and fulfils dietary recommendations for protein, vitamin and mineral salts like calcium, phosphorus and zinc. Hunter’s salami is also rich in anti-oxidants and offers an immediare antidote for energy- and nutrient-sapping workouts. The perfect party food, it can be easily paired with bread, mild cheeses and fruit – ideally with a glass of Prosecco in hand. Its intense flavour elevates salads, purees and risottos. 

All four of these traditional premium deli meats can transform festive cooking at home through a plethora of much-loved European recipes (available on the campaign’s dedicated bilingual website www.enjoytheauthenticjoy.co). From quick and easy The Big Bun and the winter-warming favourites of Stuffed Zucchini with Cotechino Modena PGI, Grilled Cotechino Modena PGI Skewers, Pumpkin Soup with Strips of Toasted Bread and Salamini Italiani Alla Cacciatora PDO, Aubergine Meatballs with Mortadella Bologna PGI and Spaghetti All’Amatriciana with Mortadella Bologna PGI, to the year-end classics of New Year’s Eve Roll with Zampone Modena PGI and Zampone Modena with Lentils, they offer flavourful seasonal satisfaction. 

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About Mortadella Bologna PGI 

The Consortium Mortadella Bologna was established in 2001 to oversee and ensure the protection, enhancement and promotion of Mortadella Bologna PGI. It also carries out activities to combat imitations and counterfeits. Currently, the consortium brings together 28 companies, which produce approximately 95% of all Mortadella Bologna PGI. 

About Salamini Italiani alla Cacciatora PDO 

Since 2005, the Consortium Cacciatore has been involved in the information, protection and enhancement of Salamini Italiani alla Cacciatora PDO. It also has supervisory powers and is able to counteract abuses, imitations, piracy and counterfeiting throughout the world. 

About Zampone e Cotechino Modena PGI 

The Consortium Zampone e Cotechino Modena PGI was established in 2001, with the aim of protecting, enhancing and promoting Zampone Modena PGI and Cotechino Modena PGI. At present, 13 companies are part of the consortium, representing the main producers of these two deli meats. 

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*Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. 

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