Salami - Large Vacuum-Packed Piece

Cinta Senese PDO Salami - Natural Whole.

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.

Cured Bacon (Rigatino) - Filiera Valdichiana.

The Sbriciolona is certainly one of the cured meats that characterize the territory much more than others and, in particular, the one belonging to the Valdichiana chain can be appreciated for its compact consistency and characteristic flavor, the result of a wise selection and processing of pigs coming exclusively and exclusively from this territory and raised in the wild. Furthermore, drying, stewing and seasoning follow ancient times and methods that give the product its inimitable quality.

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.

Cooked Ham With Rosemary.

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.

The Cured Pork Shoulder is certainly one of the best known and most appreciated cured meats of the tradition all over the world. The processing and curing methods that interest it are the same as those of 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.

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.

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

Pork Fatback (Lardo) - Filiera Valdichiana.

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.

Wild Boar Salami.

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.

Soprassata.

Rolled Bacon.