Cooked & Cured Meats

Experience Our Outstanding Range Of Authentic, Artisan, Cooked & Cured Meats

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The Porchetta is a typical dish of central Italy. It consists of a whole pig, emptied, boned, cooked on a spit or in the oven and seasoned, the meat of which is traditionally served in padded sandwiches.

The meat is not syringed as for the prosciutto cotto, the preservative, such as flavourings, they penetrate by absorption through churn massage.

Strong flavour, usually sliced with a knife, served with just a little salt to enhance the aromatic herbs of the filling.

Highest quality Italian pork, processed by masters butchers and flavored with salt, pepper, poached garlic, aromatic herbs and the flower of wild fennel from Tuscany hills for a unique and inimitable taste.

Cooking is slow and patient in the historic wood-fired ovens, using only one type of wood, Erica wood scoparia which grows spontaneously and abundantly in the Toscana hills.
From 6 to 8 hours of cooking and the result is an extraordinary product. pleasantly tasty with a crispy and tasty crust. No preservatives at all.

The best of the charcuterie, only selected Italian meats, mix of natural spices, long and slow seasoning.
To best enhance its flavour and taste, slice the products immediately after removing them from the refrigerator and let them stand at room temperature for a few minutes before consuming.

The high quality of a classical product in the great Italian tradition. It is roasted with typical Tuscan herbs that enhance its flavour. The roast meat, especially pork, is generally appreciated by all, and makes any meal tastier.

Roasting is a dry heat cooking method and is an appropriate choice for large cuts of tender meat.
The cooking takes place in a big oven and the meat remains tender inside, while the external crust of the roasting process allows the eaters to appreciate the natural taste. Perfect for panino, pasta or with cheese.

The typical Tuscan Salami product that is marketed today with the “Protected Geographical Indication” brand, a title that rewards the Company’s commitment to the high quality and tutelage of the great Tuscan tradition.

The recognition of the Protected Geographical Indication (IGP) is a mark of origin and quality.
Every single phase of the production process of Finocchiona IGP is executed according to the rules of the Guidelines approved by the Community European.
Our company is proud to deliver this outstanding product to our customers.

High quality cooked ham, with low sodium content

The pork legs are deboned and salted with a very low quantity of salt. flavorings and a low dose of preservatives (e.g. nitrites). Subsequently.
churning ('massaging takes place, to uniformly distribute the brine in the fabrics), pressing into molds and steam cooking.
Adapted to every diet and consumers of all ages. Great for lightness without compromising taste.

Prosciutto cotto with rosmary and erbs

Cooked ham with herbs. Intense aroma and rich in taste thanks to natural flavourings and rosemary.
The entire leg is selected, salted, flavoured, churned, shaped, cooked and cooled down rapidly, in order to maintain the organoleptic characteristics.
The blend of rosemary and spices comes from an ancient family recipe, lovingly passed down through generations. Its unique flavour is unparalleled, a true testament to time-honoured tradition..

Guanciale is a traditional Italian cured meat obtained from the pork jowl or cheek, renowned for its rich flavor and delicate texture. Its name derives from "guancia," meaning cheek in Italian.

The curing process typically involves a meticulous blend of salt, black pepper, and aromatic spices, followed by aging to develop its signature taste profile.
Its aroma is mildly spiced with hints of pepper and herbs, while the texture is tender yet firm, ideal for slicing or rendering. A key ingredient in some of Italy’s most iconic recipes, such as Carbonara, Amatriciana, and Gricia.
It can also be diced and sautéed to enhance soups, stews, and vegetable dishes or used as a topping for pizzas and flatbread.

Parma Ham D.O.P. it is a typical cured meat of the Italian tradition and is obtained from first choice Italian pork legs, left to rest for 24 hours and then subsequently salted.

Only 100% Italian pigs. The fresh haunch is isolated from the dry-salted half-carcase and seasoned for a period of 14 months. Then the ham is deboned. cleaned with a knife, trimmed, then pressed.
Parma Ham DOP is known for its delicate, sweet, tasty and aromatic flavor as well as for the fragrant notes given by the slow seasoning.

Bresaola is an original raw and unsmoked cured meat. Selected hip tip, naturally dried according to the most ancient Valtellina tradition.

This cured meat is characterized by its light and savory taste, therefore it is used to prepare appetizers and single dishes such as stuffed rolls or even as an ingredient in excellent hot first courses such as a nice risotto or a pasta dish.
Slow seasoning is the secret of this bresaola, soft, light, low in fat, ideal for any diet, but particularly tasty.

It is a cured meat rich in history, tradition and taste, one of the gastronomic symbols of Bologna.

Mortadella is a cooked salami composed of pork meat and throat lard evenly distributed to which only salt, peppercorns, spices and natural flavors are added.
The consistency of Mortadella is soft and fleshy, and when cut it has an intense pink color on which the green of the pistachio stands out. Mortadella with pistachios has an intense and slightly spicy aroma. The notes perceived by the nose are found on the palate and the flavor is delicate but strong

Ventricina salami is a pork salami obtained from a mixture of spices and the best selected meats. Its flavor is strong and spicy

It was originally a "poor' cured meat, created to use scraps of mainly fatty meat mixed with abundant calabrian spicy chilli pepper which hid and amalgamated the white color of the fat into the orange-red of the chilli pepper, and subsequently stuffed into the pig's stomach, from which the name Ventricina (in Italian ventre is stomach).
Now it is a 'noble' sausage, tasty for snacks or to enrich pizzas, crostoni or anything else with a characteristic spicy taste.

A gourmet line of exclusive tasting salami, produced in a range of original and tempting flavours, very suitable for every occasion of consumption.

Wonders of small size salami, created in different types of meats and aromas, including the hint of the tastes of Wild Boar, Chianti, Truffle and Chianina.
Individually packaged and sold in boxes of 10 or 20 units.
The little cold cuts are gluten-and allergen-free and don’t contain GMO.