HAMS

Boned 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.

 

boneless leg of pork gold without pepper

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.

 

boneless leg of pork gold with chili

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.

 

boneless leg of pork gold

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.

 

boneless leg of pork gold without pepper

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.

 

The Tuscan ham D.O.P.

From the best legs is obtained, after a thorough and well-aged curing, the Tuscan ham D.O.P., a producttasty but mild.

 

The tasty local ham

From the best legs is obtained, after a thorough and well-aged curing, the tasty local ham, a producttasty but mild.

 

The tasty local ham

From the best legs is obtained, after a thorough and well-aged curing, a product sweet and delicate, typical of Tuscan artisan tradition.

 

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.