Pork Rib

Pork Rib

Pork Rib Pork Rib is a typical dish of the Tuscan tradition made from pork ribs, usually grilled on wood embers or coal fire. The ribs are flavoured before they are baked with spices or just with a mixture of salt and pepper anointing them with a rosemary dipped into the olive oil mixture.

Cockerel

Cockerel

Cockerel Free-range cockerel seasoned, vacuum-packed and ready to cook. (Store in refrigerator at a temperature of around 0°/+4° C)

Turkey breast filet

Turkey breast filet

Turkey breast filet Turkey breast fillet with Speck ham, sausage, sausages and mushrooms, cooked ham and fontina cheese, Lardo di Colonnata or bacon. These and many other solutions on request of the customer

Finocchiona

Finocchiona

Photo: Helge Høifødt Finocchiona Finocchiona is very similar to salami, but with a smoother mixture, enriched with seeds of fennel and sprinkled with red wine. It is a soft kind of salami, usually prepared with lean and fat mass of the belly pig, which has been rough-cut, giving a coarse texture. It is salted flavoured …

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Local Ham

Local Ham

Local Ham The production of the Local Ham has been made possible by the completely respect of the food culture tradition. Pigs are chosen only if they are born, raised fattened and slaughtered in Tuscany and in the nearest regions of central and north Italy. The processing, exclusively of fresh meat (shall not be used …

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Tuscan Bacon (Rigatino)

Tuscan Bacon (Rigatino)

Tuscan Bacon (Rigatino) Classic Tuscan Bacon, or Rigatino, is derived from pork belly and it is flavoured with garlic, salt and pepper and it is ready to eat after approximately four months; the different textures depend on the ageing times. The peculiarity of this product is linked to his flavour characteristics as well as the …

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Tuscan salami

Tuscan salami

Tuscan salami The Salame Toscano, or Tuscan salami, well known and appreciated throughtout Italy, it is a salami with delicate and savoury taste. Salame Toscano is made by the processing of certain parts of the pig, in particular the lean meat is derived from leg and shoulder while the fat fraction is made from the …

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Tuscan Soppressata

Tuscan Soppressata

Tuscan Soppressata The typical taste of the Soppressata is given by the processing, an ancient traditional recipe unchanged over time, as well as the peculiarities of raw materials used: pig’s head, spices and lemon peel. To taste this salami at its best, remove from the fridge two hours before serving. It is usually consumed with …

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