PGI Finocchiona (Fennel Seed Salami) - Large Vacuum-Packed Piece

Tuscan Pork Jowl (Gota) - Filiera Valdichiana.

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.

Boneless Cured Pork Leg (Prosciutto) - Vacuum-Packed Piece.

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.

Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana.

Cinta Senese PDO Salami - Vacuum-Packed Piece.

Tuscan Capocollo, also known by the name of Coppa, is a seasoned salami that derives from the artisanal processing of first choice national pork, carried out in compliance with ancient traditional techniques. It is characterized by a sweet and spicy taste, while its scent recalls the hint of spices and aromatic herbs.

Cooked Ham With Rosemary.

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 kg, is vacuum packed and is characterized by a large slice of about 10 centimeters in diameter.

Tuscan Rolled Bacon.

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.

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 500 g and is packaged whole in natural casing.

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 400 g and is vacuum packed.

The Tuscan Pork Jowl (Guanciale) is one of the excellences of the Tuscan territory that boasts an ancient tradition and which still today can be enjoyed with pleasure in many recipes of ancient origin and modern combinations. In fact, it is a very versatile salami that lends itself to being enhanced both raw and cooked in sauces and soups. The quality of the product is guaranteed by the use of Tuscan pigs raised in certified farms that offer delicious meat. it is used in various recipes and sauces: pasta alla carbonara, gricia and amatriciana are the most famous.

Tuscan Ham PDO (Prosciutto) - Pressed 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.

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.