The promotion of quality in Italian 'charcuterie' from 1945/La promotion de la qualité dans la production des charcuteries en Italie après 1945

After the Second World War, the cured meat sector in Italy was a very low-concentration sector. A few large companies (Galbani, Locatelli, Vismara) used their brands to ensure the quality of their products. From the 1980s, an increasing interest in the naturalness, freshness and quality of food emerged. Industrialists and craftsmen began to use qualitative differentiation and tradition (also obtaining PDO and PGI) to compete on national and international markets. The presentation aims to enlighten the transformation of the sector, providing data on production, trade and enterprises; and analysing the role of consortia in the promotion of national production and its quality.