Cooked Ham With Rosemary

Ham Tuscan PDO (Prosciutto) - Decoration Packaging, is, undoubtedly, one of the most important products when it comes to 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 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 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.

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 500 g and is packaged whole in natural casing.

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.

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.

Chianina Meat Bresaola.

Cured Wild Boar Sausages.

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.

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. These two versions of PGI Finocchiona have a net weight of about 1 kg or 3 kg, are packaged in natural casing and are characterized by a large slice of about 8/12 centimeters in diameter.

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.

Pink Pepper Rosina.

Wild Boar Salami.

Cinta Senese PDO Salami - Vacuum-Packed Piece.

Cured Cinta Senese PDO Pork Sausage.

Cured Bacon (Rigatino) - Filiera Valdichiana.

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