LARDS

Tuscan Style Cheek Lard

A pig's cheek lard lean veined, trimmed in drop shape. After salting, it is hung for seasoning and sprinkled with pepper.

 

Lard with herbs

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

 

Lard salted in basin

The whole part called ?groppa? (rump) of pork, is salted in original basins of marble.

 

Selection lard

It seemed to have been forgotten, but young people and restaurateurs are reappraising it as one of the most delicate and appreciate salami.

 

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.

 

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.
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.