All our meats come from the Cinta Senese pigs
Prosciutto (unsmoked cured ham), Guanciale (unsmoked bacon prepared from the pig’s cheek) Capocollo (seasoned cured ham) Salami, Sopressate (Italian aged salami), Sausages, Lombino, 'Imbrogliona' (flavoured Tuscan salami with fennel seeds) and Lard.
All our cured pork meats come from Cinta senes pigs which are raised in the wild, following the Tuscan tradition.
Made from the nape of the pig’s neck to the 5th rib; after being ‘massaged’ with a mixture of salt, pepper, vinegar, and crushed garlic, it is salted and left to mature. After which, it is rinsed and seasoned with black pepper and wild fennel and then placed in brown paper. Of a strong flavour which is dominated by Fennel.
Made from the pig’s thigh and buttock, including the trotter, it is seasoned with black pepper and cured for at least 12 months after having undergone a month-long process of being ‘massaged’ with a mixture of pepper, vinegar and garlic, and then salted. The meat is bright red with noticeable marbled thick pinkish-white fat. It has an extremely accentuated flavour and smell, which is typical of this product.
Contains selected lean pork meat, which is minced together with chunky pieces of lard, seasoned with salt, pepper and wild fennel. Then it is put into sausage skins and cured for at least a month. When sliced, the meat is a pinkish-red colour with a wild fennel scent.
The meat from the lumbar muscles is used and a similar seasoning to that of Capocollo; pinkish with a white ring of fat around the edge; a very distinguished taste with strong hints of fennel.
Made from the meaty part of the pig’s cheek. After a ‘massage’ with a mixture of salt, pepper, vinegar and crushed garlic, it is sprinkled with cooking salt and left for two weeks; after which, it is rinsed and salted again and then seasoned with ground black pepper. When sliced, the meat has light pink streaks, interlaced with fat.
Made from the external part of the thorax, including the rind, seasoned with pepper and cooking salt for left for 90 days; a creamy consistency, with a smooth taste and a milky-white colour with a few lean streaks.
Made from the thorax and the stomach. After a ‘massage’ with a mixture of salt, pepper, vinegar and crushed garlic, it is sprinkled with cooking salt and left for two weeks; after which, it is rinsed and salted again and finally seasoned with ground black pepper. When sliced, the meat has the classic lean red ‘stripes’, interlaced with fat.
Made from lean meant which is taken from the Cinta senese pig and added to cubed fat of approx. 1cm; seasoned with salt, ground pepper and peppercorns, crushed garlic and then placed in sausage skins and tied with kitchen twine. Strong flavour.