Pink Pepper Rosina

Cured Pork Loin is a typical 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.

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.

Tuscan Ham PDO (Prosciutto) - Pressed 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.

Cinta Senese PDO Ham (Prosciutto).

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.

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

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.

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

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 1,5 kg, is vacuum packed and is characterized by a large slice of about 12 centimeters in diameter.

Capocollo Cured Cold Cut - Filiera Valdichiana.

Cured Bacon (Rigatino) - Filiera Valdichiana.

Cinta Senese PDO Salami - Natural Whole.

Pork Fatback (Lardo) - Filiera Valdichiana.

Wood Cooked Porchetta.

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.

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.