The second section aimed to attain both specific information concerning consumer behavior (e.g. and frequency of purchase and consumption both evaluated using a 7-point scale: 1 = never; 2 = once/month; 3 = once/15 days; 4 = once/week; 5 = twice/week; 6= N twice/week; 7 = every day) in relation with dry-cured products (i.e. soppressata, dry-cured sausage, dry-cured ham) and their beliefs about items affecting dry-cured products' purchasing and consumption (e.g. appearance, color, intramuscular fat, brand name, geographic origin, preservatives content) using a 7-points scale from1 (unimportant) to 7 (very important).