Today this psalm is perhaps what best expresses the spirit and creativity of the Tuscan people. It is a fresh and aromatic product, suitable for the palates of adults, elderly and children, soft and light. Thanks to its relatively short seasoning times, the fennel is a delicious salami that arrives on the market from the producer to the consumer with an absolutely affordable price.

Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.

The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.

Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.

From the great tradition Fiorucci is born a real novelty in the world of meats.

It comes from beef from the famous breed of the same name native to the Japanese region Kobe.

With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.

The Amatrician cheek is a specialty of the municipalities of Amatrice and Accumoli in the province of Rieti, and of Campotosto in the province of L'Aquila, used above all for the realization of a sauce to season the pasta said to the amatrician.

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

The Lardo di Pata Negra was born from the idea of norcini Cerù to bind the latiny and ancient traditions of two Mediterranean peoples, the Italian and the Spanish, to create a combination of flavors that finds roots in the woods of great oaks and in the ancient ways of living in the countryside.

From the soft texture and the most pronounced and decided taste, characterized by an orange beige color and decisive aromas, this product is ideal to discover the foie gras.

The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.

Produced from the fesa obtained from adult bovine thighs and then salted.

The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.

It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.

The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.