Guidelines exist for every product category and are used to draw up the production protocols.

The Presidium guidelines specify, for example, that cheese must be made with raw milk, that chemical flavorings, preservatives, and additives are not allowed, also farming and fishing techniques must be sustainable, traditional production processes and facilities must be preserved, and so on.

These guidelines are prepared by the Slow Food Foundation for Biodiversity in collaboration with experts and producers. They are refined and updated regularly based on suggestions from local coordinators and producers.

 

Baked Goods
[Avalaible also in FRADEPORES]


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


Animal Welfare
[Avalaible also in FRADEPORES]


Cheese and dairy products
[Avalaible also in FRA – PORSPA]


Cured meat and pig farming
[Avalaible also in FRADEPORSPA]


Drinking Milk
[Avalaible also in FRAPORSPADE]


Meat Breed (Cattle)
[Avalaible also in FRADEPORES]


Plant Varieties
[Avalaible also in FRADE ITAPORSPA]


Salt
[Avalaible also in FRADEPORSPA]