Tuscan Capocollo Cured Cold Cut - Filiera Valdichiana

Tuscan Salami - Filiera Valdichiana is a salami made with pure pork from pigs reared in the wild in Tuscany. The coarse grinding of the meat ensures that the lean and fat parts are clearly distinguishable, with the latter being a bright white color. On the palate the hints of aromatic herbs and spices stand out, in particular black pepper in grains.

Tuscan Rolled Bacon.

Cured Wild Boar Sausages.

Pink Pepper Rosina.

Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana.

Tuscan Pork Jowl (Gota) - Filiera Valdichiana.

The Sbriciolona is certainly one of the cured meats that characterize the Tuscan territory much more than others and, in particular, the one belonging to the Valdichiana chain can be appreciated for its compact consistency and characteristic flavor, the result of a wise selection and processing of pigs coming exclusively and exclusively from this territory and raised in the wild. Furthermore, drying, stewing and seasoning follow ancient times and methods that give the product its inimitable quality.

Tuscan Ham PDO (Prosciutto) - Decoration Packaging, is, undoubtedly, one of the most important products when it comes to Tuscan cured meats, both for the quality of the raw materials used for its creation and conservation, but above all for its intense taste and slightly savory able to delight the palate of adults and children both alone and accompanied with other local products or a simple slice of fresh bread. Furthermore, the Protected Designation of Origin guarantees its quality and characteristic aroma.

Cinta Senese PDO Pork Fatback (Lardo) takes its name from one of the most popular pig breeds in the world, with very ancient origins, so much so that some specimens are also depicted in the frescoes of the Palazzo Pubblico in Siena. Like other products made from this pig, lard also represents a real Tuscan excellence appreciated at all ages and in various dishes.

Tuscan Ham (Prosciutto) - Filiera Valdichiana - Whole Bone-In.

The Wood Cooked Porchetta has a millenary tradition, so much so that even the Ancient Romans loved to consume it in large quantities during their numerous banquets. The Tuscan tradition recommends, for its preparation, the use of only the pork shoulder obtained from specimens of excellent quality, seasoned with aromatic herbs and cooked in wood slowly for at least 9/12 hours, a characteristic that guarantees a crunchy crust to the point. fair and a tasty and soft interior.

Tuscan Salami is an artisanal sausage typical of the Tuscan gastronomic tradition, made according to an ancient recipe handed down for centuries. It is characterized by a soft and compact consistency, bright red color and a particularly intense taste, enriched with spices and aromas. This version of Tuscan Salami has a net weight of about 1,5 kg, is vacuum packed and is characterized by a large slice of about 12 centimeters in diameter.

PGI Finocchiona is one of the most famous Tuscan cured meats. It is produced with pork of excellent quality, minced and kneaded, to which wild fennel seeds are added, which give it the characteristic fresh and at the same time intense aroma. This version of PGI Finocchiona has a net weight of about 400 g and is vacuum packed.

Cinta Senese PDO Salami - Vacuum-Packed Piece.

Pork Fatback (Lardo) - Filiera Valdichiana.

Small Chilli Salami.