Tuscan Rigatino by Il Poggetto is Sienese belly bacon from pork breast, salted and heavily peppered, aged 30–45 days. Ideal ingredient for soffritto, pici al rigatino and cannellini beans. 500 g vacuum-packed.
Tuscan Sbriciolona by Il Poggetto is an extremely crumbly wild-fennel salume with shorter ageing (25–30 days) and higher fat content than Finocchiona IGP. Traditionally spread with a spoon on bread. Available 700 g sliced or 2.5 kg whole.
Tuscan Porchetta by Il Poggetto is a whole deboned pig filled with rosemary, garlic and wild fennel, rolled and oven-roasted to crispy crackling. Piece ~1.5 kg or whole ~6.5 kg for gastronomy and events.
Lardo di Colonnata IGP is the most mysterious Tuscan cured product: aged for 6 months in white Carrara marble basins in a village in the Apuan Alps. Discover why the marble is fundamental, how to recognise the authentic product and the best pairings.
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.
