In the Middle Ages during the sovereign of the House of Medici in Tuscany, the first rules were defined for the production of the traditionalTuscan ham. The hams are only obtained from the first class pork legs approved by the official Consortium. Sea salt, garlic, Tellicherry pepper and wild juniper berries bring an intense taste and a slightly spicy flavour. All our hams are all manually trimmed to exclude any meat imperfection and then they are salted and spiced and they are placed in a cold room for the first, slow drying following by a second salting. After that the hams rest in aging rooms until they mature, from 12 to 16 months later. The crown of each leg is covered with a mix of fine black pepper and fragrant coriander powder, which donates the typical, traditional appearance.

Only the best fresh meat cuts with wild fennel seeds from the sunny hills surrounding the Platano River valley of South Italy. The story of Finocchiona started in the Middle Ages when, due to the high price and scarcity of black pepper, butchers introduced wild fennel seeds. Today is an IGP product ambassador of Tuscan gastronomic culture in the world. The production process is controlled by the authorized subject to be included in the IGP class and must respect all the aging and chemical parameters fixed.

An old style Tuscan salami with strong flavours and full taste, rich of unforgettable smells. A salami made with premium lean cuts, flavored with cubes of lard slightly salted to boost seasoning. Well aged to allow the development of aromas and flavors of the meat at a complete maturation. In the production process the lean part of the meat is minced and joined to the cubed pork belly with also black pepper and spices and the mix rests for a few hours in cold drying rooms to loose the excess of water. Then it is canned in natural casings and dried in warm rooms for a week before aging for some other weeks in cold dry rooms until a complete maturation is reached.

The most famous description of a " Cinta Senese" pig dop was realized by Ambrogio Lorenzetti in his " The allegory og Good and Bad Government " (1338) in the Town Hall of Siena. Many other representation of white belted pigs appear in paintings and frescoes of the twelfth century in the countryside of Siena. Valuable products from the oldest native pork breed of Tuscany, bred in the wild and fed exclusively with natural forages, then they are seasoned and aged.