Our wide range of Insaccati extends from traditional Tuscan Salami to the excel-lence of our Finocchiona IGP, as well as tasty Flavoured Salamini, proposed to meet the market demand for delicious, speciality flavours.
The production process begins with the raw material, which is strictly fresh and carefully selected by hand.
Where possible, we prefer to use a natural casing which allows slower ageing, resulting in better aromatic development and a superior tasting product.
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Tuscan Salamino
A traditional salami with cubes of fat and peppercorns, flavoured with ingredients such as fresh garlic and a good splash of wine for a more characteristic taste.
Weight: approx. 1 kg
Maturing: at least 1 month
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Tuscan Salami
Antique recipe with cubes of fat, peppercorns and garlic in the mixture.
Weight: approx. 1.2 / 2 / 3 kg
Maturing: from 1 to 3 months
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Truffle Salami
Finely ground meat flavoured with summer truffle.
Weight: approx. 1.2 kg
Maturing: minimum 2 months
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Sweet Salamella
Made with the same mixture as “Bastardo” but subsequently packed into a very fine gauge casing
Weight: 350 g
Maturing: minimum 15 days
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Salamella with wild boar
Made with pork and certified Tuscan wild boar, packed into a fine gauge casing.
Maridati: 350 g
Maturing: minimum 15 days
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Long spicy Salamella
Packed into a fine gauge casing.
Weight: 350 g
Maturing: minimum 15 days
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Giant Finocchiona IGP
Made in compliance with the production regulations imposed for this product.
Weight: 10 kg
Maturing: minimum 45 days
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Finocchiona IGP
Finely ground, each slice is fairly even in consistency. The ingredients include wild fennel, which gives the product its particular aroma and characteristic fresh flavour.
Weight: 1/2 kg
Maturing: minimum 21 days
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Curved Spicy Salamella
Made to a Calabrese recipe, the paprika-basedflavour is decisive but not too spicy. The perfect appetiser and ideal on pizza.
Weight: approx. 1 kg
Maturing: minimum 1 month
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Bastard Salami with white wineTOP
Finely ground meat, with imperceptible addition of white wine, which gives the product a pleasantly delicate aroma.
Weight: approx. 1.2 kg
Maturing: minimum 1 month
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Bastard Salami placed in a natural gut casing
Finely ground meat.
Weight: approx. 1kg
Maturing: minimum 2 months