Made from the belly of the pig, pancetta is among the most delicious of our offerings.  While it is great to eat raw, it may also be used in the preparation of true Italian sauces or fried and added to authentic Tuscan pastas.

Arista is one of the noblest cuts of pork and is known for both its softness and delicate flavor.  
Marinating just long enough to acquire the salt and the scents of the spices, the loin is then tied up and left to mature for up to three full months.

While the production process is the same as the pancetta, the guanciale (or jowl) contains slightly more fat and delivers a truly succulent taste. This is exactly what you need to cook like a true Italian and make an excellent carbonara.

Made using one of the most prized part of the pig, capocollo is lightly marbled with fat.
Gently salted and seasoned with wild-fennel seeds. The meat is then naturally aged to give it its unique tenderness and taste.

A specialty in the old tradition of Siena, salame is made from selected meat finely ground with salt, pepper and lard which adds to the tenderness and taste. A good aging will do the rest. 

From selected cuts, lean meat and fat are ground and mixed with fennel seeds which produces the finocchiona.  The tasty salami is so soft, it falls apart when cut because there are no fillers or additives, only natural product. It is often served in spring time with good wine, Tuscan bread, and fresh green beans.

Made with fresh finely ground meat it is kneaded by hand, put into sausage skins, and tied. It can be tasted raw on a slice of Tuscan bread or cooked on the grill, roasted, with fagioli all’uccelletto (a typical Tuscan dish with beans into a tomato sauce) or as a base for a delicious pasta sauce.