| Meats and cold cuts |
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When speaking of meat and cold cuts in the Marchegian tradition, the mind wonders to bloody images of the “pista”, the killing of the pig has always been a day of great importance among the customs of the peasantry.
From the pig, every part has always been used, and it is for this reason that the blood collected was then cooked, or else used for the preparation of a sweet, the migliaccio, while the lard once treated could allow for the separation of the “sgrisciuli”, also known as “ciccioli”, very flavoursome lumps of meat.
 In terms of typical and traditional products, the region counts the DOP Ham of Carpegna, but perhaps the most characteristic product is represented by the “ciauscolo”, spreadable salami of brief maturation widespread in many provinces of the region; abundant also the consumption of sausage.
Another product of excellence, from a different animal, is certainly the the race of the marchegian bovine meat, which obtains the IGP (indication of protected geographic origin) of "Vitellone bianco dell'Appennino centrale" (Tender white beef from the central Appenine region).
Also of notable gastronomic importance are the “salami lardellati”, of the province of Ancona, among which stand out the Salami of Fabriano and naturally the pork roast cooked in a wood oven, some of the most characteristic and recognised products belonging to our region.
Among the 22 products retrieved from the pig, we must mention the “arrotolata” bacon, the Montefeltro lard and the pork liver, but above all the loins (lonza and lonzino, the difference between which is given by the meat and not the dimensions)
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