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

Pink Pepper Rosina.

Chianina Meat Bresaola.

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 500 g and is packaged whole in natural casing.

Cured Pork Loin is a typical Tuscan salami that boasts an ancient tradition and which cannot be missing on a table full of cold cuts and salami that want to represent the unique tastes and flavors of our beloved territory. Produced exclusively with one of the noblest parts of the pig, Cured Pork Loin undergoes a particular processing and seasoning process that allows to obtain a genuine, tasty product and, given its low caloric intake, also suitable for different diets.

Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana.

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.

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.

Tuscan Pork Jowl (Gota) - Filiera Valdichiana.

Within the vast amount of cured meats that characterize the ancient tuscan 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 Tuscan cured meats. But not only Tuscany, because it is a highly appreciated cured meat also used in the rest of Italy and which boasts an excellent export.

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.

Cured Tuscan Bacon (Rigatino).

Wild Boar Salami.

Cured Cinta Senese PDO Pork Sausage.

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

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

Chianina Meat Salami.