The special link between the environment of the production area and "Crudo di Cuneo," is at the origin of a product with particular and unmistakable organoleptic properties. The area of production for the DOP "Crudo di Cuneo" is characterized by an age-old tradition of both pig farming and ham-curing, following a traditional technique which has been handed down by word of mouth from father to son. The numerous convents and abbeys in the territory owned farms and converted the premises for the slaughter and curing of pork. Fragments of accounting books from the Monastery of the Augustinians of Fossano- Cussanio, dating approximately to the year 1630, speak of curing hams in the "room of Paradise," and of the destination of the "noce" or nut - the superior part of the ham – for the bishop's and abbot's table; the "fiore" or flower, to the elderly monks and people worthy of respect.

The logo of the D.O.P. "Crudo di Cuneo" combines the two most important elements for the recognition of the product: the particular shape of the whole cured ham and the triangle or "wedge," symbol of the capital. The triangle is part of a stylized cured ham shape, made recognizable by the round bottom and the presence of a circle, which is positioned to represent the bone. The triangle is still visible because it is isolated by the words "Crudo di Cuneo" positioned at the center of the logo, in two rows, creating visual continuity but a separation. The logo is completed by the colours of the emblem of the province of Cuneo, expressed in strokes of red, blue, green and white starting at the top of the triangle, creating the idea of the band or label that usually wraps the ham. The initials DOP are positioned at the top, aligned to the right with the word Cuneo, under the ends of the strokes. The colour of the logo is reddish brown, a combination of the internal and external colours typical of a cured ham.