COLD CUTS TO TAKE AWAY

Boneless Shoulder

After a careful and wise choice shoulders fresh, selected for the characteristics of birth, rearing, slaughter age and trimming, are entrusted to craftsmen "artists" whogive us a high-delicatessen.

 

Seasonned Neck

A pig's neck after salting, it is hung for seasoning during two months at least. Its flavour is sweet and delicate and it is perfect to have a picnic or in cold dishes.

 

The Pepperino

Salami created in line with Napoli sausage, improved as much as the organoleptic features and the quality of the mince used.

 

Superfine Leg of Ham

Fresh haunches are chosen through a careful and wise selection not only for their breeding characteristics but also for the time of butchering and their trimming.

 

Gold Ham without shin

Fresh haunches are chosen through a careful and wise selection not only for their breeding characteristics but also for the time of butchering and their trimming.

 

Soppressata or "Coppa di Testa" from Lucca

In old times, the toughest parts of pork were cooked to be mixed and, after cooling, sliced. These are the roots of our "soppressata".

 

Biroldo from Lucca

Created as a sort of meatloaf, the biroldo had the function to utilize the entrails. Nowadays it is the most peculiar salami of Lucchesia.

 

Toscana Suasage three portions vacuum packed

Sausage exists everywhere. Some call it wurstel, some others salamino, salamella etc. Tuscan sausage is the best for the quality of its meat and the traditional flavouring made with peculiar aromas creating its excellent taste.

 

Selected Fatback "Groppini"

It seemed to have been forgotten, but young people and restaurateurs are reappraising it as one of the most delicate and appreciate salami. Lard is an anatomic cut protecting the back of a pork; the more a pig is old and well fed, the more lard.

 

Rolled Bacon without rind

National pork bacon hand spiced, salted and flavoured with officinal herbs. After a short time, salt is washed away and rind is removed; then bacon is flavoured and spiced again with herbs.

 

Tuscan Bacon with rind

National pork bacon hand spiced, salted and flavoured with officinal herbs. After a short time salt is washed away and the bacon is flavoured and spiced again with herbs and much pepper.

 

The Garfagnino

Typical salami from our hills, with a perfect blend of lean pork: leg, shoulder and bacon, all medium minced, salted and flavoured with pepper, spices and a little of garlic macerated in good tuscan wine.

 

The Tiny Tuscan

Typical salami from our Tuscany, pepared with lean first choice pork, hand cleaned and minced so fine to obtain a smooth mixture.

 

PRODUCTS

Bacon from Italian pork with a delicate but flavorful taste.
The best cold cuts in one collection
A rich selection of sliced cold cuts.
A selection of refined cold cuts flavoured with truffles from our Region.
Tuscan flavors and specialties handed down over time.
The best Tuscan hams with the right amount of salt.
Superfine lards that emerge from qualified and recognized production.
A wide range of salami for refined palates.
Typical Tuscan sausages made ​​with the best parts of pork meat.
The ideal salami for an aperitif or a nice appetizer.