Italian

A. country where Prosciutto di Parma earned PDO status in 1990 with a twelve-month minimum cure, the Aceto Balsamico Tradizionale di Modena waits twelve years across five barrels, lardo di Colonnata rests in marble vasche cut from Carrara stone, and Slow Food was born in Bra in 1986. We pulled together every preserve worth knowing — eight jars, deep — from the salumieri, fermenters, conservatori, and acetaia keepers who keep the harvest.

Italian sits under Preserve in the HowTo Food menu. It has 8 sections: Canning, Fermentation, Pickling, Curing, Smoking, Drying, Jam Making and Freezing.