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"Lard sec du Valais" e "Jambon cru du Valais" sono ora registrate come indicazioni geografiche protette (IGP) nel registro federale. Non è infatti pervenuta alcuna opposizione entro la scadenza dei termini, riferisce venerdì l'Ufficio federale dell'agricoltura (UFAG).
Le caratteristiche del prosciutto crudo e della pancetta vallesani hanno origine dalle difficili condizioni climatiche delle Alpi, che in passato obbligavano la popolazione a costituire riserve per poter sopravvivere all'inverno. Grazie al sole, al clima secco, ai venti della Valle del Rodano e all'ingegno dei pastori sono nate le tecniche di salatura ed essiccazione, in un granaio o in un solaio, che conferiscono ai salumi il loro aroma particolare, spiega una nota odierna dell'UFAG.
Il Registro federale delle denominazioni di origine e delle indicazioni geografiche conta attualmente 34 menzioni: 21 denominazioni di origine protette (DOP) e 13 indicazioni geografiche protette (IGP). Tra le DOP figura anche il Formaggio d'alpe ticinese, unico prodotto registrato del sud delle Alpi.
ats/joe.p.
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