LONZA/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.
LONZA/LOIN
FINOCCHIONA/FENNEL SALAMI
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.
FINOCCHIONA/FENNEL SALAMI
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.
SALAME
RIGATINO/BACON
 “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.
RIGATINO/BACON
GOTA/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”.
GOTA/JOWL
Project co-financed under Tuscany
POR FESR 2014-2020