Figure 1.
Figure 1.

Distribution of age of survey participants.

 


Figure 2.
Figure 2.

Distribution of participant response to the question, “What is meat for you?”

 


Figure 3.
Figure 3.

Distribution of participant response to the question, “Do you also consider seafood, frogs, and land snails as meat?”

 


Figure 4.
Figure 4.

Questionnaire survey to Italian consumers: “Which edible products do you consider meat?” (61% of the respondents).

 


Figure 5.
Figure 5.

Questionnaire survey to Italian consumers: “Do you consider meat to include processed meat products?”

 


Figure 6.
Figure 6.

Questionnaire survey to Italian consumers: “Which processed meat products do you consider meat?” (95% of the respondents).

 


Figure 7.
Figure 7.

Frayed raw and dried horse meat (Sfilacci) (source: A. Dalle Zotte).

 


Figure 8.
Figure 8.

Stewed horse meat (source: A. Dalle Zotte).

 


Figure 9.
Figure 9.

Horse meat (courtesy of macelleria Binotto Rino, Montebelluna; source: A. Dalle Zotte).

 


Figure 10.
Figure 10.

Unconventional meats from rabbits and quails, sold in Italian butcheries and food shops (courtesy of macelleria Binotto Rino, Montebelluna; source: A. Dalle Zotte).

 


Figure 11.
Figure 11.

Variety of Italian meat products sold in Italian salumerie and food shops (source: A. Dalle Zotte).

 


Figure 12.
Figure 12.

Sliced Italian dry-cured ham (courtesy of Attilio Fontana Prosciutti, Montagnana).

 


Figure 13.
Figure 13.

Mortadella Bologna PGI (source: A. Dalle Zotte).

 


Figure 14.
Figure 14.

Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) quality logos of the EU regulation (No. 1151/2012).

 


Figure 15.
Figure 15.

Ranking order of the number of PDO-certified meat products (source: abstracted from DOOR European Commission, 2017; http://ec.europa.eu/agriculture/quality/door/list.html).

 


Figure 16.
Figure 16.

Soprèssa Vicentina PDO (source: A. Dalle Zotte).

 


Figure 17.
Figure 17.

Long-ripening stage of PDO dry-cured hams “Prosciutto Veneto Berico-Euganeo” (courtesy of Attilio Fontana Prosciutti, Montagnana).

 



Left: Variety of Italian meat products sold in Italian salumeria and food shops (source: A. Dalle Zotte).