Guide Lines

The protocol should follow the guidelines that exist for every product category.

For example, the guidelines state the obligation to use raw milk for cheesemaking; ban the use of chemical flavors,
preservatives and additives; require farming and fishing to be sustainable; obligate the safeguarding of traditional
production techniques and locations; and so on.

The guidelines have been drawn up by the Slow Food Foundation for Biodiversity, in collaboration with experts and producers. They are regularly updated on the basis of suggestions from local coordinators and producers.

Baked Goods
[Avalaible also in FRA – DE – POR – ES]

Beekeeping and honey production
[Avalaible also in FRA – DE – POR – ES]

Animal Welfare
[Avalaible also in FRA – DE – POR – ES]

Cheese and dairy products
[Avalaible also in FRA – DE – POR – ES]

Cured meat and pig farming
[Avalaible also in FRA – DE – POR – SPA]

Drinking Milk

[Avalaible also in French – Portoguese – Spanish – German]

Meat Breed (Cattle)
[Avalaible also in FRA – DE – POR – ES]

Plant Varieties
[Avalaible also in FRA – DE – POR – SPA]

Salt
[Avalaible also in FRA – DE – POR – SPA]