The IGP and DOP marks are the Italian’s certifications of quality and preservation of traditional methods


Our IGP and DOP certified products

Certosa Salumi combines technological know-how with craftsmanship. We are able to produce at high volumes while maintaining the highest quality standards.

Thanks to this combination of technology and product knowledge, we are able to produce:

Salame Felino IGP

Production and slicing plant – ECEPA Certified

Crafted under the European certification of “protected geographical origin”, the production designated area of Salame di Felino is delimitated to the administrative area of the Province of Parma. The title “Salame di Felino” is only given to the cured meat that complies with all the conditions set down in the methods of production. 

Mortadella Bologna IGP

Slicing and packaging laboratory – identification code MB90

It is produced under the European certification of “protected geographical origin” and protected by “Consorzio della Mortadella di Bologna”. Its designated production area has broadened during the years, so now includes Emilia-Romagna, Lazio, Piemonte, Lombardia, Veneto, Trento Province, Toscana and Marche.

Prosciutto di Parma DOP

Slicing and pre-packaging laboratory – identification code L46

Prosciutto di Parma” ham follows strict methods of production, as determined by “Consorzio del Prosciutto di Parma”, imposed to all producers. The disciplinary sets down rules for all production phases alongside pointing out a precise method that respects the original Prosciutto di Parma tradition. Certosa Salumi has met all the requirements and it has been officially recognised as a slicing and pre-packaging laboratory for Prosciutto di Parma DOP.