FENNEL SALAMI PGI
The “Finocchiona” is made from selected fat and lean meats which are minced and kneaded with wild fennel seeds. It is a tender and tasty salami that easily crumbles when it is cut. It goes well with good wine and during springtime with bread and broad beans.
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FENNEL SALAMI PGI
CURED COPPA
Cured meat with a unique and strong taste, it is one of the characteristic products and most representative of our land's flavours. Made from the cut of meat located between the head and the shoulder of the pig, the capocollo has a unique and strong taste, characterized by the aroma of wild fennel. It is excellent for any occasion and in particular as a component of an exquisite appetizer in the typical chopping board characteristic of our lands.
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CURED COPPA
TUSCAN SALAME
A specialty of the Siena tradition, it is produced with fine cured meats carefully minced and mixed with salt, pepper and fat that give to the mixture tenderness and taste, then the aging will do the rest.
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TUSCAN SALAME
CURED PANCETTA
 “Rigatino” is the Tuscan name for bacon. It is produced from the belly of the pork and it is one of the most tasty and savory products. During the preparation it is flavored with garlic and different spices and aromas(mainly pepper) and then hung to age for at least 30 days. Delicious uncooked but it is often used to prepare sauce and sauteed dishes.
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CURED PANCETTA
CURED LOIN
It is made with the same part of the pork that is used to produce the pork loin and it is one of the finest cured meat in terms of tenderness. Once that this cut is deboned it is left to marinate with salt and spices in order to get its particular flavour.
Then it is tied and left to age for about three months.
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CURED LOIN
HAM
Made from exclusively Italian pork. The ham is made from the most valuable part of the pig, the thigh. It is massaged by hand with garlic with the addition of sea salt and pepper. It is left to dry naturally and matured in natural conditions for more than 18 months, during which time it acquires the characteristic aroma and flavor typical of the microclimate of the land of Siena.
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HAM
CURED SHOLDER HAM
Obtained from the front of the pig. The matured shoulder is also made from exclusively Italian pork of the highest quality. Excellent to be consumed as a tasty appetizer. In Spring, the traditional combination with pods and cheeses enhances the flavor to be discovered.
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CURED SHOLDER HAM
CURED JOWL
It is the best part of the pig that can be used to prepare different type of sauce because the jowl is fatter than the “pancetta” and gives more taste to the dish. It is the most famous and sought-after ingredient for the “Pasta all'amatriciana” but it is delicious even as appetizer. The aging and the salting procedures are the same of that ones used for the “Rigatino”.
CURED JOWL
Project co-financed under Tuscany
POR FESR 2014-2020