Wood Cooked Porchetta

Pink Pepper Rosina.

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

Cured Wild Boar Sausages.

Small Chilli Salami.

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.

Cured Tuscan Bacon (Rigatino) - Filiera Valdichiana.

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

Cooked Ham With Rosemary.

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.

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.

Cinta Senese PDO Salami - Vacuum-Packed Piece.

Cinta Senese PDO Ham (Prosciutto).

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.

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.

Chianina Meat Salami.