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.