Porchetta and Arista

These dishes are a source of irresistible temptation.
Maybe it's their tasty appearance, or their wealth of aroma, or...who knows.
The secret is in the recipe, a recipe in the finest of Tuscan charcuterie-making tradition: carefully selected pork, the addition of natural ingredients such as garlic and rosemary, gradual aired baking. And it is, in the end, this traditional cooking process which brings out the aroma in full.

Roasted Bacons

The finest lean and fat meats are blended together, enriched with spices and aromas, rolled, tied and patiently baked according to an old rural recipe to give our classic, delicately crispy roast bacon.

The Roasts

The exclusive aired baking ensures that all these products have the typical fragrance of the most noble roasts.
Baking occurs in a special grill, forging the characteristic crust that gives a unique appearance and makes these products even more appetising.
An art that draws on Tuscan tradition, keeping centuries-old country cooking very much alive.

Tuscan Soprassata

Immediately recognisable owing to the characteristic "swine's head" casing, Tuscan Soprassata or cooked "Coppa di testa" is characterised by a delicate equilibrium of intense of taste and vivacious aroma.
Treated and cooked according to tradition, the meats are aromatised with a special combination of spices and natural seasonings which give the product a unique fragrance.

There is a touch of folklore in the packaging of this special Soprassata.
The "Tuscany-ness" of this product is highlighted by its characteristic natural twine-tied jute sack (known as the "balla" or bale), giving it a rustic, home-made look that is in perfect keeping with its superb fragrance, aroma and genuine goodness.