{"id":10071,"date":"2026-08-10T14:18:13","date_gmt":"2026-08-10T12:18:13","guid":{"rendered":"https:\/\/raspinisalumi.it\/?p=10071"},"modified":"2026-08-10T16:56:37","modified_gmt":"2026-08-10T14:56:37","slug":"progetto-spago-linee-guida-per-il-salame-cotto-piemonte","status":"publish","type":"post","link":"https:\/\/raspinisalumi.it\/en\/news\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\/","title":{"rendered":"Progetto SPAGO \u2013 Linee guida per il salame cotto Piemonte"},"content":{"rendered":"\n
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Il progetto SPAGO<\/strong>, finanziato dal Complemento di Sviluppo Rurale 2023-2027 della Regione Piemonte (Intervento SRG01 \u2013 Sostegno ai Gruppi Operativi PEI-AGRI), nasce con l’obiettivo di definire linee guida condivise per la produzione del salame cotto, storico salume tipico del territorio piemontese.<\/strong> <\/p>\n\n\n\n

Grazie alla collaborazione di un Gruppo Operativo composto da diverse aziende del settore della lavorazione carni, dal Dipartimento DISAFA dell’Universit\u00e0 di Torino, dal Laboratorio Chimico della Camera di Commercio e da Agenform, il progetto punta a sviluppare e divulgare una ricetta innovativa in grado di valorizzare l’intera filiera suinicola locale.<\/p>\n\n\n\n

Il risultato atteso \u00e8 un prodotto a basso contenuto di conservanti, realizzato con una forte attenzione alla sostenibilit\u00e0 economica e ambientale.<\/p>\n\n\n\n

Per maggiori dettagli, vi invitiamo a visitare il sito ufficiale del progetto: spago.agenform.it<\/a><\/p>\n<\/div>\n\n\n\n

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Il progetto SPAGO, finanziato dal Complemento di Sviluppo Rurale 2023-2027 della Regione Piemonte (Intervento SRG01 \u2013 Sostegno ai Gruppi Operativi PEI-AGRI), nasce con l’obiettivo di definire linee guida condivise per<\/p>\n","protected":false},"author":1,"featured_media":10073,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[215],"tags":[],"class_list":["post-10071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nProgetto SPAGO \u2013 Linee guida per il salame cotto Piemonte - Raspini<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/raspinisalumi.it\/en\/news\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Progetto SPAGO \u2013 Linee guida per il salame cotto Piemonte - Raspini\" \/>\n<meta property=\"og:description\" content=\"Il progetto SPAGO, finanziato dal Complemento di Sviluppo Rurale 2023-2027 della Regione Piemonte (Intervento SRG01 \u2013 Sostegno ai Gruppi Operativi PEI-AGRI), nasce con l’obiettivo di definire linee guida condivise per\" \/>\n<meta property=\"og:url\" content=\"https:\/\/raspinisalumi.it\/en\/news\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\/\" \/>\n<meta property=\"og:site_name\" content=\"Raspini\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-10T12:18:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-10T14:56:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/raspinisalumi.it\/wp-content\/uploads\/2026\/08\/salame-cotto-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1777\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Netzsite\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Netzsite\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/raspinisalumi.it\\\/en\\\/news\\\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/raspinisalumi.it\\\/en\\\/news\\\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\\\/\"},\"author\":{\"name\":\"Netzsite\",\"@id\":\"https:\\\/\\\/raspinisalumi.it\\\/en\\\/#\\\/schema\\\/person\\\/01b7b2da052117475d79badbbd241181\"},\"headline\":\"Progetto SPAGO \u2013 Linee guida per il salame cotto Piemonte\",\"datePublished\":\"2026-08-10T12:18:13+00:00\",\"dateModified\":\"2026-08-10T14:56:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/raspinisalumi.it\\\/en\\\/news\\\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\\\/\"},\"wordCount\":138,\"image\":{\"@id\":\"https:\\\/\\\/raspinisalumi.it\\\/en\\\/news\\\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/raspinisalumi.it\\\/wp-content\\\/uploads\\\/2026\\\/08\\\/salame-cotto-scaled.jpg\",\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/raspinisalumi.it\\\/en\\\/news\\\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\\\/\",\"url\":\"https:\\\/\\\/raspinisalumi.it\\\/en\\\/news\\\/progetto-spago-linee-guida-per-il-salame-cotto-piemonte\\\/\",\"name\":\"Progetto SPAGO \u2013 Linee guida per il salame cotto Piemonte - 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