Cinta Senese PDO Salami - Vacuum-Packed Piece

Pork Fatback (Lardo) - Filiera Valdichiana.

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.

Tuscan Rolled Bacon.

Tuscan Ham PDO (Prosciutto) - Decoration 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.

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 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.

Cured Tuscan Bacon (Rigatino).

Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana.

The Cured Pork Shoulder is certainly one of the best known and most appreciated cured meats of the Tuscan tradition all over the world. The processing and curing methods that interest it are the same as those of Tuscan Prosciutto with the difference that, being of a smaller thickness, it has a lower quantity of salt and a shorter curing. This allows the meat, already tasty in itself, as it is obtained from the tastiest anatomical part of the pig, to better assimilate the aromas.

The Tuscan Ham PDO (Prosciutto), in the Whole Bone-In classic version, 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.

Chianina Meat Bresaola.

Vacuum-packed Fresh Pork Sausage.

Cooked Ham With Rosemary.

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.

Small Chilli Salami.

Cured Cinta Senese PDO Pork Sausage.