Old Tuscany salami

Sliced Old Tuscany cold cuts Production of Tuscan cured meats

Bresaola: The typical feature of this product is the use of local meat.

Filetto di lombo (pork loin): it is obtained from the best part of the pig, seasoned with salt, pepper and nes herbs.

Pancetta: lean pork belly seasoned with salt, pepper and wild fennel.

Salami from the Chianti region: the best parts of the meat are nely ground and seasoned with salt, black pepper grains, garlic, Chianti wine which confers the strong colour and the typical aroma.

Capocollo: treated with salt, pepper, ne herbs and a long massage. Wrapped in straw paper, it is matured for at least three months.