To speak of Tuscany is to speak of Finocchiona. And there’s nothing new there. In fact, the origins of this link date back to the Middle Ages, when butchers came up with a way around using pepper, a rare and costly spice, by adding to their mixture an ingredient which Mother Nature had bestowed on the hills and fields of Tuscany: fennel seeds. Thus Finocchiona was born, going on to win ever greater admiration and love over the following centuries, becoming the ‘queen’ of rich banquets for the nobility as well as the common osterie of Tuscany. What makes Finocchiona PGI unique? It is undoubtedly the main ingredient, the fennel seeds and/or flowers, added along with pepper, salt and garlic to a mixture of the finest pork meats, which have been selected, checked, ground and processed in accordance with tradition in order to bring the unmistakable taste of Tuscany to every mouthful. From generation to generation, every producer passes down a secret recipe which complies with the strict rules of the production specification while nonetheless varying in terms of the ingredient proportions. This gives each producer the chance to personalise their Finocchiona PGI with a touch of artistry and imagination. Produced at our plant in Sansepolcro - Arezzo

Prosciutto Toscano PDO (Protected Designation of Origin - Reg. (EC) No. 1263/96), is protected and promoted by the Prosciutto Toscano Consortium and certified by an authorised Inspection Body from the Italian Ministry of Agricultural, Food and Forestry Policies. Prosciutto Toscano PDO production is regulated by its own product specification, which establishes its fundamental characteristics: the production area, the area of origin, the morphological characteristics and weight of the fresh legs, the permitted ingredients, the production procedures, the chemical-physical parameters that the cured product must have at the time of fire-branding, and the branding that will attest to its PDO status. Only certain Italian regions are certified to supply PDO prosciutto: Tuscany, Umbria, EmiliaRomagna, Lombardy, Le Marche and Lazio. The ham is trimmed of its rind, creating the typical V-cut, undergoes a careful selection process while fresh and then, after a minimum maturation period of 12 months, a second selection process of the cured product. At this point, prosciutto deemed to be of a suitable standard is fire-branded with the stamp of the Prosciutto Toscano Consortium. Finally, it may be placed on the market, either in its bone-in or deboned, vacuum-packed form. The cured prosciutto, which must have a weight of greater than 8kg, is savoury without being salty, with the typical flavour and aromas of Tuscan tradition for an unmistakable, inimitable taste. Prosciutto Toscano PDO is intended for stores and restaurants that want to offer a top-ofthe-range product which is both guaranteed and protected