Parma ham is a typical cured meat from its province. It is famous
throughout the world and is characterized not only by its nutritional
characteristics (the only ingredients are pork and salt, without
additives or preservatives) but alsoby its "crown", the brand that is
imprinted only on the original .
PARMA HAM (PROSCIUTTO DOLCE DI PARMA)
Artisan Tuscan ham is a DOP (Protected Designation of Origin) product,
produced throughout the Tuscany region. This ham is characterized by
its delicate flavor and its soft and juicy texture.
TUSCAN HAM
Cooked ham is a typical Italian cured meat
obtained by salting and cooking the pork leg.
COOKED HAM (PROSCIUTTO COTTO)
Mortadella is a large sausage originating from Bologna,
composed of cooked and finely chopped pork meat, mixed
with cubes of pork fat, generally cylindrical or oval in shape.
It is traditionally flavored with black peppercorns and pistachios.
MORTADELLA
Typical Sienese cured meets with a sweet and spicy taste
LOMBO & CAPOCOLLO
Finicchiona is a typical Tuscan sausoge prepared with minced
pork, flavored with fennel seeds and soaked in red wine.
Since april 2015 has been recognized as IPG product
FINOCCHIONA
Salami is a type of sausage, raw and seasoned, obtained from a mixture
of minced meat and fat. The name derives from the salting operation
that is necessary to ensure its preservation. Salt and spices are added
to the meat and fat: garlic, black or white pepper, ground or in grains
and fennel.
SALAMI (SALAME TOSCANO)
Soppressata is a typical Tuscan cured meat, pressed and rounded in
shape, created to use even the poorest parts of the pig cooked with
spices and herbs flavor
SOPRASSATA
Tuscan rigatino is a bacon produced in Tuscany, in particular in the
province of Grosseto, which is part of traditional Italian agri-food
products.
BACON (RIGATINO)
Parma ham is a typical cured meat from
its province. It is famous throughout the world
and is characterized not only by its nutritional
characteristics (the only ingredients are pork and
salt, without additives or preservatives) but also
by its "crown", the brand that is imprinted only on
the original .
PARMA HAM (PROSCIUTTO DOLCE DI PARMA)
Artisan Tuscan ham is a DOP (Protected
Designation of Origin) product, produced
throughout the Tuscany region.
This ham is characterized by its delicate flavor
and its soft and juicy texture.
TUSCAN HAM
Cooked ham is a typical Italian cured meat
obtained by salting and cooking the pork leg.
COOKED HAM (PROSCIUTTO COTTO)
Mortadella is a large sausage originating
from Bologna, composed of cooked and
finely chopped pork meat, mixed
with cubes of pork fat, generally cylindrical
or oval in shape. It is traditionally flavored
with black peppercorns and pistachios.
MORTADELLA
Typical Sienese cured meets with
a sweet and spicy taste
LOMBO & CAPOCOLLO
Finocchiona is a typical Tuscan sausage
prepared with minced pork, flavored with
fennel seeds and soaked in red wine.
Since April 2015 it has been recognized
as a PGI product
FINOCCHIONA
Salami is a type of sausage, raw and
seasoned, obtained from a mixture of
minced meat and fat. The name derives
from the salting operation that is necessary
to ensure its preservation. Salt and spices
are added to the meat and fat: garlic, black
or white pepper, ground or in grains
and fennel.
SALAMI (SALAME TOSCANO)
Soppressata is a typical Tuscan cured meat,
pressed and rounded in shape, created
to use even the poorest parts of the pig
cooked with spices and herbs flavor
SOPRASSATA
Tuscan rigatino is a bacon produced in
Tuscany, in particular in the province
of Grosseto, which is part of traditional
Italian agri-food products.
BACON (RIGATINO)