The production of our handmade cured meat starts, first, with an accurate selection of high
quality meat. Each cut is carefully prepared by hand with simple ingredients like garlic, vinegar
sea salt and pepper. They are naturally dried in specific aging rooms according to the right
timing that each product requires.

They are sprinkled with herbs and spices typical of the Tuscan tradition, such as pepper and
wild fennel. The pieces are perfectly prepared and then left to rest for their second phase of
aging. This process may last from a minimum of 2 months to a maximum of 18 months
depending on the nature of the product. They are always made following the ancient traditional
processes as the Tuscan farmers used to do in the past.