Tuscan Charcuterie & Specialities

The four Italian and European certification seals: DOP, IGP, STG and PAT — guide to recognising certified products
PDO, PGI, TSG, PAT — the Complete Guide to Italian Product Certifications
Sienese pici all’aglione on a plate with tomato sauce, Val di Chiana aglione and fresh tomato — traditional Tuscan recipe
Pici all'Aglione Senese — the Original Recipe from the Val di Chiana
Aged Pecorino Toscano DOP — whole wheel with red rind and cut wedge showing tyrosine crystals, Caseificio Follonica Maremma
Pecorino Toscano DOP Stagionato: the Complete Guide to the Great Tuscan Cheese
Guida ai Dolci Toscani Tradizionali — i 6 Grandi Classici della Pasticceria Senese
Guide to Traditional Tuscan Sweets — the 6 Great Classics of Sienese Confectionery
Artisanal Tuscan Capocollo by Salumificio il Poggetto 850g — slice with natural marbling from Tuscan pork neck and shoulder
Tuscan Capocollo: the salume you recognise by its marbling
Artisan vs Industry — hands working a Tuscan cured meat on the left, industrial conveyor belt on the right. The difference you cannot see on the label
Artisan vs Industry: the difference you won't find on the label
Artisanal Tuscan Rigatino by Salumificio il Poggetto 500g — Sienese pancetta with alternating layers of meat and fat, generously seasoned with black pepper
Tuscan Rigatino: the Sienese pancetta Tuscans never explain
Artisanal Tuscan Sbriciolona by Salumificio il Poggetto — soft wild-fennel salami with a crumbly slice, 700g and 2500g
Tuscan Sbriciolona: the Finocchiona that cannot survive a knife
Artisanal Tuscan Wild-Boar Ragù by Dispensa Toscana — 180g jar with wild boar and Tuscan spices
Tuscan Wild Boar Ragù: game from the Maremman scrubland in a jar
Artisanal Tuscan Soppressata by Salumificio il Poggetto, 500g vacuum-packed — head cheese with natural jelly and Tuscan spices
Tuscan Soppressata: the rustic salume with marbled texture
Artisanal Tuscan Porchetta by Salumificio il Poggetto — cut with crispy rosemary-and-garlic crackling
Tuscan Porchetta: the crispy crackling that divides Italy in two
Artisanal Tuscan Pici by Pastificio Fabianelli 500g — handmade Sienese thick spaghetti with water and flour
Tuscan Pici: the Sienese spaghetti no one outside Tuscany can make
Grilled Bistecca Fiorentina Chianina IGP, T-bone cut from certified Chianina cattle
Bistecca Fiorentina Chianina IGP: the definitive guide to perfect cooking
Sliced Prosciutto di Cinta Senese DOP, native Tuscan pig with its distinctive white belt
Prosciutto di Cinta Senese DOP: Tuscany's most prized heritage pig
Lardo di Colonnata IGP in a Carrara marble basin, aged with Tuscan aromatic herbs
Lardo di Colonnata IGP: the secret of Carrara marble basins
Sliced artisanal Tuscan Capocollo, aged Italian pork neck and shoulder cured meat
Tuscan Capocollo: the most elegant cut of Tuscan charcuterie
Artisanal Tuscan Finocchiona IGP, wild-fennel salami from the Florentine tradition
Finocchiona IGP: history, production and how to recognise the authentic salami
Pecorino Stagionato in Grotta by Caseificio Follonica, Tuscan Maremma — whole wheel aged in tuff caves
Cave-Aged Pecorino: the definitive guide

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