Small Chilli Salami

Tuscan Pork Jowl (Gota) - Filiera Valdichiana.

Cinta Senese PDO Salami - Natural Whole.

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. it is used in various recipes and sauces: pasta alla carbonara, gricia and amatriciana are the most famous.

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 Tuscan 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.

Pork Fatback (Lardo) - 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.

Tuscan Salami is an artisanal sausage typical of the Tuscan 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 Tuscan 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.

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. 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.

Chianina Meat Bresaola.

Tuscan Salami - Filiera Valdichiana is a salami made with pure pork from pigs reared in the wild in Tuscany. 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.

Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana.

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 400 g and is vacuum packed.

Tuscan Rolled Bacon.

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

Cured Cinta Senese PDO Pork Sausage.

Chianina Meat Salami.