Tuscan Charcuterie & Specialities RSS

Tuscan Soppressata is a rustic salume that embodies the very soul of Tuscan butchery tradition. Still surprisingly unknown outside the region, it wins over anyone who tastes it for the first time: a cured meat that unites simplicity of ingredients...

Bistecca Fiorentina Chianina IGP is the symbol dish of Tuscan cuisine — often imitated, rarely understood. Discover the difference of the Chianina breed, the traditional Florentine cooking technique and the secrets that transform a great steak into something extraordinary.

Prosciutto di Cinta Senese DOP comes from the nearly extinct indigenous Tuscan pig breed: semi-wild on Sienese woodland pastures, sweet and melting fat, aged up to 24 months. Discover why it is the noblest ham of Tuscany.

Tuscan Capocollo is the most elegant cured meat of Tuscan charcuterie: made from pork neck and shoulder with its unique natural marbling. Discover what it is, how it's produced and the best pairings with Tuscan wines and cheeses.

Finocchiona IGP is the most searched Tuscan salami online with 158,000 monthly searches. Discover its medieval history, how it's produced, the difference from the industrial version and the best pairings with Tuscan wines and cheeses.