Rolled Bacon

Salami is an artisanal sausage typical of the 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 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.

Salami is an artisanal sausage typical of the 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 Salami has a net weight of about 500 g and is packaged whole in natural casing.

Obtained from a pig breed that dates back to the Middle Ages and whose breeding, preparation and maturing methods are still part of a well-established tradition within the Sienese territory, the Cinta Senese PDO Pork Jowl (Guanciale) is obtained, as the name implies, from the jowl of this fine native breed and has some veins of muscle and a part of noble fat.

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

PGI Finocchiona is one of the most famous 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 1,5 kg, is vacuum packed and is characterized by a large slice of about 10 centimeters in diameter.

Cured Bacon (Rigatino).

The Pork Jowl (Guanciale) is one of the excellences of the 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 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.

PDO Cinta Senese PGI Finocchiona (Fennel Seed Salami) - Natural Whole.

Cooked Ham With Rosemary.

Cured Wild Boar Sausages.

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 excellence appreciated at all ages and in various dishes.

Salami - Filiera Valdichiana is a salami made with pure pork from pigs reared in the wild in y. 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.

PGI Finocchiona is one of the most famous 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.

Within the vast amount of cured meats that characterize the ancient tradition, a place of honor certainly goes to Cured Pork Sausage. Always present both for a rich aperitif and for a quick sandwich, it is a dish appreciated at all ages for its pleasant flavor and spicy aromas typical of cured meats. But not only y, because it is a highly appreciated cured meat also used in the rest of Italy and which boasts an excellent export.

Cured Bacon (Rigatino) - Filiera Valdichiana.

Salami is an artisanal sausage typical of the 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 Salami has a net weight of about 400 g and is vacuum packed.