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The cooked cured meats of Tuscan tradition: pancetta cooked in lardo, soprassata, mortadella. Recipes, history, and how to eat them. Guide to cooked salumeria.
How to put together a Tuscan cured meat board: which cured meats to choose, quantities per person, pairings with bread, cheese, and wine. Complete guide.
Tuscan and Lazio guanciale compared: origin, seasonings, curing, flavor, and kitchen use. A guide to recognizing them and choosing the right one.
A complete guide to Finocchiona IGP: origin, ingredients, production, how to recognize it, and how to enjoy it. A journey into the Tuscan fennel-seed salami.
Made with care and dedication in the Poggio a Caiano (Po) workshop, using only fresh meat from pigs born and raised in Italy, following the tradition of our region
