Pancetta
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.
Pancetta
Loin
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.
Loin
Jowl
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.
Jowl
Capocollo
Made using one of the most prized part of the pig, capocollo is lightly marbled with fat and salted on wooden boards. It’s then rinsed and seasoned with wild-fennel seeds and flowers, giving it the name of “finocchiata”. The meat is then aged to give it its unique tenderness and taste.
Capocollo
Salame
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. 
Salame
Fennel salame
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.
Fennel salame
Fresh sausage
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.
Fresh sausage
Prosciutto
Our prosciutto is made using the most prized part of the pig, the leg, from only free range raised animals. The meat is massaged with garlic, sea salt and pepper and then naturally dried and aged for more than 18 months. During this time it acquires the typical taste and aroma of the            Terra di Siena microclimate. 
Prosciutto
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proudly made in Virginia with traditional Italian style.
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