Salami and sausages
Tuscan-style pork shoulders
Typical Tuscan cold cuts
Using the Prosciutto we will make a “rose” with cheese inside.
Ham basket with Parmesan truffles
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Typical Tuscan cold cuts
We produce the main seasoned cured meats of the Tuscan tradition, in Prato. We produce Ham, Capocollo, Bacon and much more. Find out more!
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Cubed Bacon
6,80 €
Cubed Bacon
6,80 €Selected fresh meat, after being trimmed, is salted together with natural flavorings. After a few days it is coated with freshly ground pepper.
Finally, the seasoned bacon is cut into cubes, making it like so many “confetti.”
The cubes are ideal for bakers who wish to make schiacciata with cracklings.
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Cured bacon stretched
6,80 €
Cured bacon stretched
6,80 €Selected fresh meat, after being trimmed, is salted together with natural flavorings.
After a few days it is coated with freshly ground pepper. This is followed by a seasoning period that gives it its special taste.
All processing is done by hand.
Alternating lean and fat layers create thestriated effect, which is pleasing to the eye.
The curing process gives it flavor and fragrance, which vacuum-packing allows it to retain.
Quick ViewAdd to cartCured pork Rump
13,00 €
Cured pork Rump
13,00 €The fresh meat, after being carefully trimmed, is salted together with natural flavorings.
After a few weeks of seasoning it is ready to be packaged and eaten.
It is completely fat-free, so by savoring the whole slice, you can feel all the processing of the product. And perhaps because of this it has a distinctive flavor: a mixture of classic ham and smoky that blends well with the smell it gives off.
All processing is done by hand and with only Italian meat.
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Peppered boneless pork Ham
78,00 €
Peppered boneless pork Ham
78,00 €Our Peposo is made from seasoned boneless pork leg.
The fresh meat, after being carefully trimmed, is put in salt together with the natural flavors for about 2 weeks.
After being seasoned a minimum of 6 months it is coated with pepper and left to season again. This results in a taste reminiscent of seasoned Shoulder.
All processing of Peposo is done by hand.
Peposo Shipping is FREE!
Quick ViewAdd to cartRolled Bacon
9,90 €
Rolled Bacon
9,90 €Fresh pancettone meat is carefully trimmed and sprinkled with salt, pepper and seasonings. It is rolled keeping the spices inside.
After a few weeks of seasoning, the product is ready to be eaten.
All processing is done by hand.
The alternation of thin and fat layers creates thestriated effect, which is pleasing to the eye, even when rolled.
The curing process gives it flavor and fragrance, which vacuum-packing allows it to retain.
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Seasoned capocollo
12,60 €
Seasoned capocollo
12,60 €The fresh meat, after being carefully trimmed, is put in salt together with the natural flavors for about 2 weeks.
After being aged at least 3 months is cut into pieces and vacuumed, so that it can be consumed more easily.
All the work of the Capocollo is done by hand.
Weight about 750 g
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Seasoned cheek
6,20 €
Seasoned cheek
6,20 €Selected fresh meat, after being trimmed, is salted together with natural flavorings. After a few days, it is coated with freshly ground pepper and matured a few weeks.
All processing is done by hand.
Ideal for cooking!
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10,50 €
Seasoned lard
10,50 €After being carefully cut into regular pieces, it is salted for many weeks along with natural flavorings.
After several weeks of maturing , it is flavored with spices such as oregano and bay leaves. Finally Is vacuum-packed, ready to be eaten.
All lard processing is done by hand.
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Slice of Leg
16,90 €
Slice of Leg
16,90 €The fresh meat, after being carefully trimmed, is put in salt together with the natural flavors for about 2 weeks.
After being aged a minimum of 6 months , it is cut into slices so that it can be consumed more easily.
All processing of the Pork Leg is done by hand.
The many months of aging make the product full of flavor and savory.
The piece is sold in a vacuum and wrapped in yellow paper.
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the Flake of Prato | Culatta
28,00 €
the Flake of Prato | Culatta
28,00 €Fiocco or Culatta is made from the lower part of the boneless pork leg. Unlike Culatello, it is not stuffed because part of the rind is retained.
After salting is finished, it is allowed to rest and dry for several weeks.
Once cleared of excess salts, it is netted and hung inside air-conditioned cells where aging of at least 4 months begins.
As a final result, we have a lean, ham-soft sausage with little waste. It is easily recognized because it has a regular, round, elongated shape.
Flake is sold cut in half and vacuum-packed so that it retains its taste and bright red color. You will be amazed!
Quick ViewSelect optionsSalumi alla Maniera Toscana since 1960
Recensioni
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Truffle Salami
€ 13,60 €9,52White truffle salami with rich taste and unmistakable smell.
30% DISCOUNT
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happy recipes
Recipes with Cold Cured Meats:
Whole wheat fusilli with pumpkin and crispy bacon
read moreA typical autumn first course with pumpkin and crispy bacon.
Pumpkin flowers stuffed with ricotta cheese and salami
read moreIt is hard to resist fried squash blossoms, even more so if they are stuffed with ricotta and Salami!
#Happy if … eaten!
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