Guidelines

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 FRA – DE – POR – ES]

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

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

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

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

Drinking Milk
[Avalaible also in FRA – POR – SPA – DE]

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

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

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